In the farmhouse, Greig cooks me a 12-month-old lamb neck fillet – it’s tender, with a rich flavour that lingers in the month, but has none of the lambyness that puts some off the meat.

If overcooked it will dry out, so roast it for a short time only (sear in a hot pan first), or pan-fry, grill or barbecue it and serve pink in the middle. Noisettes are best pan-fried or grilled ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a ...

Yields: 4 servings Prep Time: 25 mins Process Time: 1 hour 25 mins Total Time: 1 hour 50 mins Calories per Serving: 339 vegetable oil lamb neck fillet, cut into 1.5cm pieces large onion ...