Lamb neck fillet is one of the tastiest cuts of lamb, because it is well marbled and has a lot of connective tissue. As the neck has the job of holding the lamb’s neck up, you can imagine it is a muscle that gets a lot of exercise and thus flavor. This usually means that lamb neck fillet is used for stews or dishes like pulled lamb, and it is indeed perfect for that. But with sous-vide we can also cook it 24 hours at 57C/135F such that it is medium rare, tender and very juicy. It will be like an expensive lamb loin, but cheaper and with more taste.
Notice all he nice marbling? This intramuscular fat will make sure the meat will be flavorful and succulent.
Season the neck fillets with salt and freshly ground black pepper, and vacuum seal them.
Because we will be cooking for a long time below 60C/140F, it is important to dip the lamb in boiling water after vacuum sealing to kill any lactobacillus. If you don’t do this, the lamb may develop an unpleasant smell.
About 30 seconds in boiling water is enough, just long enough for the lamb to lose its raw color.
Take it out of the boiling water, and cook it sous-vide for 24 hours at 57C/135F.
After 24 hours juices that have been squeezed out of the lamb will have collected in the bag.
Pour those juices into a small bowl.
Nuke those juices in the microwave for about 30 seconds, or until the proteins coagulate.
Pat the lamb dry with paper towels. This is important for good browning.
Brown the lamb on all sides in a frying pan with vegetable oil, clarified butter, or rendered lamb fat over high heat.
Turn off the heat and take the lamb out of the pan. Pour the nuked juices through a fine sieve.
Allow the juices to reduce over medium heat.
Slice the lamb if you like, because it looks pretty. Serve with the reduced juices.
24 hours seems like a long time, but it is worth it. And you don’t have to do anything during those 24 hours. The actual active time to make this delicious lamb is less than 15 minutes.