Gordon Ramsay Lamb Neck Fillet Recipe

The first time I screwed this up? I rushed it.

I treated lamb neck like a steak—quick sear, a splash of wine, and into the oven for 45 minutes. What came out was tough, dry, and vaguely sweet in all the wrong ways. The kind of thing you chew while pretending to enjoy.

Here’s the reality: lamb neck is not a 30-minute cut. It’s a slow-simmered, flavor-loaded workhorse that rewards patience. When I started following Ramsay’s system—building flavor from the base up, layering spices, fruit, and aromatics—it changed everything. Pear and sumac? Didn’t see that coming. But they work. Hard.

This isn’t just a recipe. It’s a low-and-slow flavor trap that makes cheap cuts shine like ribeye.

Why This Works (And Where Most Go Wrong)

Most people fail because they:

• Underestimate how tough lamb neck is raw.
• Overcook it at too high a temp or undercook it in time.
• Skip the sear and then wonder why it tastes flat.
• Toss in spices last-minute instead of blooming them with fat and veg.

What makes this version different?

Gordon’s move here is layering contrast. You’ve got sweet (pear, raisin), sour (sumac), warm spice (ras el hanout), and richness (neck fat + sear). It’s a one-pot tagine-lite. But the key? Control the braise. Submerge halfway, cook low and slow, and flip at the hour mark so every fiber has its time to break down.

Ingredients That Actually Matter

• Lamb neck fillets (3–4): Full of connective tissue that melts when slow-cooked. Don’t use chops or shoulder – they cook differently.
• Pear (1, diced): Adds subtle sweetness and helps round out the gaminess.
• Ras el hanout (1 tsp): Moroccan spice blend. Essential. If subbing, use ½ tsp cinnamon + ½ tsp cayenne.
• Sumac (1 tsp): Bright, citrusy. Balances richness.
• Raisins (1 tbsp): Little bursts of sweetness. Don’t skip them.
• Coriander seeds (1 tsp): Warm and nutty. Crack them slightly for best release.
• Groundnut oil (1 tbsp): Neutral, high-smoke point. Use grapeseed or avocado oil if needed.

Mistake I made: Using olive oil—it scorched. Also tried apple instead of pear. Too acidic, ruined the balance.

How To Make Gordon Ramsay Lamb Neck Fillet

Preheat your oven to 160°C / 300°F (Gas Mark 2). You want low and slow—not roast-chicken-hot.

Start by seasoning your lamb neck fillets aggressively with salt and black pepper.

In a heavy, oven-safe pan (Dutch oven is perfect), heat groundnut oil until shimmering. Sear the fillets on all sides—don’t crowd the pan. This takes at least 5 minutes. You want crust, not just color.

Remove the lamb. Turn the heat to medium. In the same fat, add onion, garlic, diced carrot, and red pepper. Sweat them down for 5 minutes until soft and picking up brown bits.

Now the flavor bomb: add pear, raisins, coriander seeds, ras el hanout, and sumac. Stir until coated and fragrant—this is where the spice bloom happens.

Nestle the seared lamb back in. Pour in 240ml (1 cup) water. The liquid should come about halfway up the meat—not drown it.

Bring to a simmer, cover with a tight lid, and transfer to the oven for 1 hour.

After 1 hour, flip the fillets. If the pan looks dry, splash in a little more water. No broth—just plain water. It keeps the flavor focused.

Back in the oven for 30 more minutes uncovered.

Remove the pan, transfer lamb to a warm plate. Put the pan back on the hob, medium heat, and reduce the sauce for 5 minutes. It should go from watery to syrupy without being thick gravy.

Slice the lamb (it should basically fall apart) and plate over the vegetables and sauce.

What Gordon Ramsay Says About This Dish

“Lamb neck is one of the most underrated cuts. Cook it right, and it melts.”

Dead on. This cut is cheap, but if you treat it like a premium braise, it rewards you.

“Always build your base flavors before the meat goes back in.”

I used to just toss everything in at once. The depth you get by sautéing the veg and blooming spices first? Night and day.

“Sweetness and spice, not just salt and fat, make meat sing.”

That’s why the pear and raisins matter. Don’t fear fruit in savory dishes.

What I Got Wrong (And How I Fixed It)

• Used high heat. Dried the meat out. Fixed by going low (160°C) and long (90 min total).
• Skipped the sear. Tasted flat. Now I sear until deep golden.
• Added stock. Overpowered the spice and pear. Water is better.
• Didn’t reduce the sauce. Left it watery. That 5-minute hob finish tightens everything.

Variations That Actually Hold Up

• Swap pear for quince: More floral and firmer if you can find it.
• Add chickpeas: Toss them in for the last 30 minutes. Soaks up the sauce.
• Use lamb shank: Works, but add 30 more minutes to the total cook.
• Make it spicy: Add harissa or fresh chili when you add the spices.

Don’t: Use sweet potatoes. They go mushy. Don’t add wine—too acidic for the spices.

Pro Tips That Change the Game

• Rest the lamb 10 minutes before slicing. Even a braise benefits from rest.
• Crack the coriander seeds first. More surface area, more flavor.
• Use a pot that retains moisture. If your lid leaks steam, cover it with foil and then the lid.

Storage + Leftover Moves

Store: Airtight container, up to 3 days in the fridge.

Freeze: Fully cooked and cooled, in a sauce-covered container. Up to 3 months.

Reheat: Gently in a pan with a splash of water or sauce. Lid on. Medium-low heat. Don’t microwave—it dries.

Leftover move: Shred it and use in flatbreads with yogurt and herbs. Insane.

FAQs

Q: Can I use lamb shoulder instead?
Yes, but cut it into similar-sized fillets and cook 15 minutes longer.

Q: Why is lamb neck so tender when slow-cooked?
It’s packed with connective tissue and fat—needs time to break down, then it’s like butter.

Q: What if I can’t find ras el hanout?
Use the cinnamon/cayenne sub. Or try garam masala—it works in a pinch.

Q: Can I add potatoes to the pan?
Yes, but use waxy ones and add them halfway through so they don’t turn to mush.

Try More Recipes:

• Gordon Ramsay Lasagna Recipe
• Gordon Ramsay Ground Turkey Pasta Recipe
• Gordon Ramsay Green Beans Casserole With Bacon Recipe
• Gordon Ramsay Lobster Thermidor Recipe