Description
Here’s a cut for the devotees, as its versatile and can be cooked in a range of ways, tender enough to cook pink or marbled and with enough connective tissue to braise. The clue is in the name, the butcher separates out the neck fillet from the shoulder muscles of the carcase. Serve roast pink or braised with roast root vegetables and a herby couscous made with lots of fresh mint and coriander and a smattering of sliced spring onions.
