Recipe: lamb neck fillet wrap from Ladle & Skillet

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Saturday, August 6, 2016 - 20:52

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.

lamb neck fillet wrap

  • 1kg lean lamb neck fillet, diced
for the marinade
  • 80ml extra-virgin olive oil
  • 12ml freshly squeezed lemon juice
  • 3 or 4 cloves chopped garlic (or to taste)
  • 8g Himalayan salt (or to taste)
  • pinch freshly ground black pepper
  • 1g five-star chilli powder (or to taste)
  • 15g ground cumin



  1. Thoroughly mix all the marinade ingredients
  2. Add the lamb and mix thoroughly again
  3. Refrigerate in a sealed container for at least 4 hours, or overnight
  4. Sear the lamb on a very hot grill or cast-iron skillet (as the marinade contains oil you shouldn’t need to add any)
  5. If the lamb is in thick chunks, you may want to slice them thinner while cooking
  6. Leave the lamb rare in the middle, and serve straight away.



Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

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