Lamb neck fillet isn’t widely available in the supermarket as it’s no longer a popular cut, but it is worth asking a local butcher for some. Compared with most cuts of lamb, it is inexpensive and when slow cooked it is extremely tender. I like to roast the lamb neck fillet and potatoes with Indian spices for an alternative Sunday roast. I’d usually serve this with dhal, spiced green beans and some gingered carrots with maple syrup.

Serves 2

Ingredients Equipment to have ready
For the lamb Baking trays
350g lamb neck fillet (or other lamb cut suitable for slow cooking) Teaspoon measure or a teaspoon
1 tbsp sunflower oil Sharp knife
1/2 tsp turmeric Chopping board
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika  
1/2 tsp chilli powder
Salt and pepper
For the potatoes
8-10 baby potatoes, sliced to around the thickness of a pound coin
Thumb-sized piece of ginger, cut into thin strips (Julienne)
1 clove garlic, thinly sliced
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp paprika
2 tbsp sunflower oil


  1. Preheat the oven to 150C.
  2. Place the meat onto the baking tray then rub with the oil, spices, salt and pepper.
  3. Roast in the oven for 1.5 hours.
  4. Once the lamb is in the oven, put the potato slices on a baking tray and toss with the oil, spices, ginger and garlic.
  5. Roast in the oven alongside the lamb.
  6. Once the lamb has cooked for 1.5 hours, increase the oven temperature to 180C and cook for another 10 minutes.
  7. Remove the lamb and leave to rest for five minutes before carving.
  8. Remove the potatoes from the oven once you’re ready to serve.