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  • Olive Magazine

    LAMB

    Mar 20, 2020 5 minutes
    Recipe ADAM BUSH
    Photographs MIKE ENGLISH

    NECK FILLET

    As sheep are grazing animals this is one of the hardest working muscles, so it has little fat but lots of connective tissue. It’s great in curries (see a recipe for lamb vindaloo on p107), stews and braises but can also be fried and roasted, and served blushing pink.

    SHOULDER

    Another hardworking part of the animal, the shoulder is made up of muscle, fat and lots of connective tissue. It’s best slow roasted or braised whole on the bone to break everything down and tenderise the tough meat, or diced and used in slow-cooked curries and stews. Time will reward you with succulent, juicy, fall-off-the bone meat. Lamb mince is often made from off-cuts and scraps of shoulder.

    FILLET

    Also known as the cannon or tenderloin, this is the leanest and most tender

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