Sous Vide Lamb Neck Fillets | Recipe by

Sous Vide Lamb Neck Fillets

Sous Vide Lamb Neck Fillets Lamb
  • COOK TIME: 24 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 4 Lamb Neck Fillets, each 220g
  • 5 Mint Leaves
  • 5 Basil Leaves
  • Salt
  • Pepper


We all know that mint goes well with lamb, and pairing that with basil really makes for a taste sensation when utilising this delicious and inexpensive cut.


  1. Preheat your water oven to 55 degrees
  2. Trim any excess sinew from the neck fillets then season with salt and pepper
  3. Wrap each neck in 5 mint and 5 basil leaves
  4. Place each neck fillet into individual vacuum bags and seal
  5. Put the bags into your water oven for 24 hours – this recipe keeps the neck nice and pink unlike traditional braising
  6. Keep checking the water oven to ensure the water is covering the bag
  7. Remove the neck fillets and finish in a hot pan to create a rich roasted flavour
  8. You can place the vacuum bags in ice water until cold and keep in the fridge for up to three days

To regenerate from cold place the bag in your water oven at 55 degrees for 30 minutes

Chef’s Tip –

Roll the necks in tomato powder or sundried tomatoes.

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