In my area (NY) it's usually called lamb neck stew meat, and is usually cut up, but with the bone attached. Have never seen it as a whole single filet, though, maybe that is available as well, or can be ordered at the butcher.
My mother used lamb neck for braising (mostly, classic Navarin d'Agneau - braised with spring vegetables.) Usually the meat was cut into cubes, with the bones are left in - they give the sauce a lot of extra flavor and body during the braise. Left whole, they look more or less like a meaty beef shank or osso bucco - I guess that meaty part is what he means by 'filet' (Never seen it called that here, maybe its the Brit term.) Anyway, interesting that he grills them.
If you can't find neck, for grilling I'd suggest either leg of lamb (a boneless piece, or a 'sirloin' chop - cut from the leg, but with bone left in) - good for grilling, tender. You could also try a shoulder chop - not as tender, but I've definitely seen them grilled.
I defer to you and your mom, who have either/both cooked and eaten this cut.
Another idea for Richard - if it's a special meal, or they're on sale, or both, maybe use lamb chops, grill them and add Ottolenghi's sauce at the table.
Richard -
It stumped me too. Recipe looks lovely. Gave no hint of a substitution. But Nigel Slater at BBC Food (link below) says it's "fabulously underrated and inexpensive cut of lamb. read more."
"Underrated and inexpensive" usually mean "tough and needs lots of slow cooking."
Ask your butcher for any cut with similar characteristics.
http://www.bbc.co.uk/food/lamb_neck
Good luck and please tell us how it tastes after you make it.
Nancy
5 Comments
If you can't find neck, for grilling I'd suggest either leg of lamb (a boneless piece, or a 'sirloin' chop - cut from the leg, but with bone left in) - good for grilling, tender. You could also try a shoulder chop - not as tender, but I've definitely seen them grilled.
Another idea for Richard - if it's a special meal, or they're on sale, or both, maybe use lamb chops, grill them and add Ottolenghi's sauce at the table.
It stumped me too. Recipe looks lovely. Gave no hint of a substitution. But Nigel Slater at BBC Food (link below) says it's "fabulously underrated and inexpensive cut of lamb. read more."
"Underrated and inexpensive" usually mean "tough and needs lots of slow cooking."
Ask your butcher for any cut with similar characteristics.
http://www.bbc.co.uk/food/lamb_neck
Good luck and please tell us how it tastes after you make it.
Nancy