Catherine and Gary of Ladle & Skillet tell us how to make their lamb neck fillet wrap. At their stall they serve this in organic flatbreads with chilli sauce, homemade hummus, salad and yoghurt mint dressing, or in a salad box with Marrakechi fries. You can also try it as part of a meze.
Catherine and Gary recommend you use the highest-quality lamb possible. Ideally, grass-fed lamb from a small farm that is passionate about good animal husbandry and that does not over-breed.