Stuffed Lamb Neck Fillets Recipe

Here is a recipe for stuffed lamb neck fillets that serves four people:


  • 4 lamb neck fillets, about 200g each
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 100g breadcrumbs
  • 50g pine nuts, toasted
  • 50g raisins, soaked in water for 10 minutes and drained
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 500ml chicken or vegetable stock
  • 1 tablespoon cornflour mixed with 2 tablespoons of water


  1. Preheat the oven to 180°C.
  2. Cut a slit lengthways through the center of each lamb neck fillet, creating a pocket for the stuffing.
  3. In a pan, sauté the onion and garlic in the olive oil until softened.
  4. Mix the breadcrumbs, pine nuts, raisins, parsley, thyme, salt, and pepper in a bowl.
  5. Add the sautéed onion and garlic to the bowl and mix well.
  6. Stuff each lamb neck fillet with the breadcrumb mixture and use toothpicks to seal the opening.
  7. Place the fillets in a roasting dish and pour the stock over the top.
  8. Cover with foil and cook in the oven for 1 hour.
  9. Remove the foil and cook for another 30 minutes or until the lamb is cooked through and the top is golden brown.
  10. Remove the fillets from the dish and keep them warm.
  11. Pour the cooking liquid into a saucepan and heat gently.
  12. Add the cornflour mixture and stir until the sauce thickens.
  13. Serve the lamb neck fillets with the sauce and your favorite side dishes.

Enjoy your delicious stuffed lamb neck fillets.

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