New Zealand Free-Range Lamb Shoulder Filets (1kg)



This is the filet of the shoulder also known as the eye of shoulder. A totally underrated cut - a cut that deserves more attention for the tenderness and flavor it provides. Shoulder filets are boneless, extremely versatile, surprisingly tender and come with rich marbling. Cooked right these will give you and your guests a gorgeous and memorable lamb experience. You get 4 small filet pieces, each around 250g (8.8oz) giving you a total of 1kg (2.2lbs). Due to the marbling, the meat turns very tender. You can use this cut for stews and cook low and slow - they will melt in your mouth. In fact, these filet cuts are so tender you can prepare them as oven roasts or even as steaks - check out the way we have prepared them in the images. By the way, these are so great they even excel on the grill. Highly recommended. See the video and images below. 

New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. However, lamb shoulder is probably not what you want to begin with if you are new to lamb. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand. 



Contents 1 Pack (4 filets per pack)
Weight Approx. 1kg (2.2 lbs.)
Package Dimensions 25 x 6 x 17cm (9.8" x 2.3" x 6.6")
Serves Serves 4-6 (Depends on the serving style)

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (0°F)
Defrosting Time In the fridge: approx. 48h
In ice-water: approx. 5h
Cooking Method Slow cooking, braising, oven roast
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.



Also known as Spring lamb, neck filet, shoulder filet, eye of shoulder, shoulder filet, 5151
Country of Origin New Zealand
Ingredients Lamb
Cut from Shoulder
Category Roast, Steaks, Stew
Packaging 4 pieces vacuum packed together. Not individually vacuum packed!


About New Zealand Pasture-Raised Lamb

✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy and light in color due to the natural feed and the young age of the lambs.

✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium. 

 New Zealand Lamb


At A Glance

Sheep Breed Romney breed
Farm/Ranch Family farms in New Zealand
Region North Island of New Zealand
Breeding All year free range on open pastures. Harvested before 12 months.
Feeding 100% grass-fed and grass-finished
Traceability 100% fully traceable from farm to fork through lot numbering and management.
Growth-Hormones Never
Subtherapeutic Use of Antibiotics Never
Chemically Pesticide Treated Grass Never
GMO feed Never

Lamb Shoulder Filet Recipe Instructions

New Zealand Lamb Neck Filet / Fillet

Completely defrost the whole pack in the fridge overnight or in cold water for approximately 3h. Drain any liquids and pat dry with a paper towel. Allow the meat to breathe and come to room temperature. The whole pack contains 4 pieces, we're showing 2 shoulders filets in the images. 

New Zealand Lamb Neck Filet / Fillet

Season with freshly ground black pepper, sea salt, and garlic powder. That's it!

New Zealand Lamb Neck Filet / Fillet

Lamb shoulder filets are extremely versatile. If you are planning to cook them in the fry-pan you need to do that slow and low. Treat them as steaks. 

New Zealand Lamb Neck Filet / Fillet

We have cooked the filets for about 20 minutes on very low heat and kept turning them without a lid. If you use a lid you can accelerate the process. However, make sure to sear the outside again to yield a crispy, flavorful and caramelized surface.

New Zealand Lamb Neck Filet / Fillet

Once the core temperature has reached 53 degrees Celsius (130 degrees Fahrenheit) take the lamb filets off the heat and let them rest and continue cooking on residual heat for 5 minutes.

New Zealand Lamb Neck Filet / Fillet

Use a large and sharp knife and cut against the grain into bite-sized pieces. Crunchy and flavorful outside with extremely tender core cooked to medium-rare. This is pure fine-dining at home.  Avoid sauces and further seasoning. Enjoy quality lamb. Simply amazing.

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