Cut - Lamb neck fillet Mediiterranean Lamb Sandwich

A great way to use the lamb neck fillet - Recipe courtesy of butcher Luke Leyson

*Ingredients*	*Descrition*	*1 unit*	*6 units*	*12 units*
Lamb Scotch Fillet/ Neck Fillet	Whole timmed	250gr	1.5kg	3.0kg
Danish Feta	sliced	3 slices	18 slices	36 slices
Pickled red pepper slices	sliced	20gr	120gr	240gr
English Spinach	leaves	5gr	35gr	70gr
Artichokes sliced	sliced	10gr	60gr	120gr
Caul Fat

BUTCHER – PREPARATION/METHOD

1. Trim lamb neck fillet and butterfly

2. Lay 3 slices feta across the lamb neck

3. Place red peppers, english spinach and artichokes on top of feta in this order

4. Place washed caul fat over the top of the lamb neck fillet, trim and tuck caul fat underneath.

Note* Place products on small pieces of grease proof for handling

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

Pre heat oven to 180c

Place iproduct inside on tray and cook for 20 minutes for medium,

Serving Suggestion

Summer leafy salad or your favourite pasta dish for the winter months