Tender, rich, and full of flavor, Gordon Ramsay’s Lamb Neck Fillet is a refined dish that transforms an affordable cut into a restaurant-quality meal. Slowly cooked or seared for depth, this dish pairs beautifully with Mediterranean herbs, red wine, and earthy sides like mash, lentils, or roasted vegetables.

What is Gordon Ramsay Lamb Neck Fillet?

Lamb neck fillet is a lesser-known cut that’s incredibly flavorful when cooked correctly. In this recipe, Gordon Ramsay treats the meat with care—either pan-seared or slow-braised—with aromatics and herbs to bring out its deep, meaty character. The result is a succulent, tender dish that showcases this underrated cut.

Gordon Ramsay Lamb Neck Fillet recipe — Gordon Ramsay Lamb Neck Fillet

Other Gordon Ramsay Recipes

Gordon Ramsay Lemon Cheesecake

Why You’ll Love Gordon Ramsay Lamb Neck Fillet

Deep, savory flavor – Packed with richness in every bite
Affordable cut with premium taste – Elegant but budget-friendly

Versatile cooking options – Braised, pan-seared, or roasted
Impressive presentation – Ideal for dinner parties
Pairs with bold herbs and spices – Rosemary, thyme, garlic, and more

Tender texture when cooked slowly – Melt-in-the-mouth results

Ingredients Needed to Make Gordon Ramsay Lamb Neck Fillet

600g lamb neck fillet, trimmed
2 tablespoons olive oil

Salt and freshly ground black pepper
2 garlic cloves, crushed
1 sprig rosemary

1 sprig thyme
1 small onion, sliced
1 carrot, diced

1 celery stalk, diced
200ml red wine
200ml lamb or beef stock

1 tablespoon tomato purée
1 teaspoon Dijon mustard (optional)

Optional for serving:

Creamy mashed potatoes or cannellini beans

Roasted root vegetables
Grilled asparagus or sautéed greens

Instructions to Prepare Gordon Ramsay Lamb Neck Fillet

Season and sear the meat: Pat the lamb dry and season with salt and pepper. In a hot pan, add olive oil and sear the lamb neck fillets until golden on all sides. Remove and set aside.

Sauté the aromatics: In the same pan, add a bit more oil if needed and cook the onion, carrot, celery, and garlic until softened and lightly browned.
Deglaze with wine: Stir in tomato purée and cook for 1 minute. Pour in the red wine and scrape the bottom of the pan. Let simmer for 2–3 minutes.
Add stock and herbs: Return the lamb to the pan, add rosemary, thyme, and enough stock to cover halfway. Bring to a gentle simmer.

Slow-cook the lamb: Cover the pan with a lid and cook on low heat (or transfer to a 160°C oven) for 1½ to 2 hours, or until the lamb is fork-tender.
Rest and serve: Remove the fillets and let them rest. Simmer the sauce to reduce slightly if desired. Serve the lamb sliced over mash or vegetables with sauce spooned over.

What Goes Well With Gordon Ramsay Lamb Neck Fillet

Creamy mashed potatoes – Classic and comforting

Grilled polenta or couscous – Absorbs rich sauce beautifully
Roasted carrots or parsnips – Sweet, earthy pairing
Garlic sautéed greens – Like kale, spinach, or chard

Red wine reduction or mint chimichurri – Brightens the meat
Crispy roast potatoes or gratin – For a hearty, elegant touch

Key Tips for Making Gordon Ramsay Lamb Neck Fillet

Sear the meat first – Locks in flavor and adds color

Use good-quality stock and wine – These enhance the depth of the sauce
Cook low and slow – This cut shines when gently braised
Rest before slicing – Helps retain juices

Strain and reduce the sauce – For a more refined presentation
Add a spoonful of mustard at the end – Enhances complexity
Taste and adjust seasoning – As the sauce reduces

Creative Variations of Gordon Ramsay Lamb Neck Fillet

Moroccan-style – Add cumin, cinnamon, and apricots for a sweet-spiced version
Italian-style braise – Use tomatoes, olives, and oregano
Slow-cooked in a tagine – With preserved lemon and chickpeas

Shredded lamb neck tacos – With slaw and harissa mayo
Asian-inspired – Braise with soy, ginger, and star anise
Grilled lamb neck skewers – Marinate, then char on a BBQ

Storage Guidelines for Gordon Ramsay Lamb Neck Fillet

Refrigerate leftovers in an airtight container – For up to 3 days
Freeze cooked lamb and sauce separately – Up to 2 months
Label and date containers – For easier tracking

Reheating Tips for Gordon Ramsay Lamb Neck Fillet

Stovetop method: Gently reheat in a pan with a splash of stock or water
Oven method: Cover and warm at 160°C (320°F) for 15–20 minutes
Avoid microwaving if possible – It can dry out the meat

Nutrition Value (per serving, based on 4 servings):

Calories: 420
Fat: 28g
Carbohydrates: 6g

Protein: 32g
Sugar: 3g
Sodium: 240mg

FAQs

What is lamb neck fillet best used for?

Lamb neck fillet is ideal for slow braising or stewing, as it becomes tender and flavorful when cooked low and slow. It can also be seared and roasted for quicker meals if sliced thinly.

How do you make lamb neck fillet tender?

Cook lamb neck fillet slowly at a low temperature in liquid (braising) for 1½ to 2 hours. This breaks down the connective tissue, making the meat soft and melt-in-the-mouth.

Can you grill a lamb neck fillet?

Yes, lamb neck fillet can be grilled if marinated and cooked quickly over high heat. However, it’s more commonly braised to bring out its full tenderness and flavor.

What herbs go well with lamb neck fillet?

Rosemary, thyme, oregano, and mint pair beautifully with lamb neck fillet. You can also use bay leaves, garlic, and parsley for added depth and aroma.

Final Words

Gordon Ramsay’s lamb neck fillet recipe turns an economical cut into a refined, flavor-packed main course. With its tender texture, bold sauce, and rustic yet elegant style, this dish is a standout choice for anyone wanting to cook like a chef at home—no special occasion needed.