Lamb neck fillet marinated in rosemary and garlic, grilled to medium, then sliced and dressed with a warm anchovy butter. An underrated, deeply flavourful cut.
smokeandsoil.com/recipes/grilled-lamb-neck-with-anchovy
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Good lamb on a hot grill needs very little. Season it generously with salt, pepper, garlic, and rosemary, then cook it with confidence over direct heat. The quality of the meat carries the dish, so start with a well-sourced lamb neck that has enough fat to keep it tender and flavourful through the quick, high-heat cooking.
What sets this recipe apart is the simple anchovy butter sauce — rich, savoury, and just a touch briny — which adds depth without overpowering the lamb. The anchovies dissolve into the butter, mingling with lemon juice and fresh parsley to create a finishing sauce that complements the meat’s natural character. It’s a technique that elevates the dish while keeping things straightforward, reflecting our focus on clean, whole-food cooking over fire.
Cooking lamb neck on the BBQ requires attention to timing and temperature. Using an instant-read thermometer ensures the meat reaches the right doneness without guesswork, while resting it properly allows the juices to redistribute, keeping the final result tender and juicy. It’s a recipe that rewards patience and precision, perfect for those who see the BBQ not just as a tool but as a craft.
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Create free accountHealth Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Marinate the Lamb
Rub the lamb neck fillet with crushed garlic, chopped rosemary, olive oil, sea salt and black pepper. Cover and leave at room temperature for 2 hours, or refrigerate for up to 8 hours if preparing ahead.
Make the Anchovy Butter
Mash together the softened butter, chopped anchovies, grated garlic, parsley and lemon juice until well combined. Set aside at room temperature.
Fire Setup
Set the Weber Master-Touch for direct grilling at high heat, around 220 to 250°C, using Weber briquettes.
Grill the Lamb
Remove the lamb from the marinade and place directly over the coals. Grill for 5 to 6 minutes per side, turning once, until the internal temperature reaches 55 to 58°C for medium-rare.
Rest the Meat
Remove the lamb from the grill and rest on a board for 8 to 10 minutes. The temperature will rise to around 60°C during resting.
Slice and Serve
Slice the lamb neck against the grain into thick slices. Arrange on a serving plate and spoon the anchovy butter over the top while the meat is still warm. Serve immediately.
Slice and Serve
Slice the lamb neck against the grain into thick slices. Arrange on a serving plate and spoon the anchovy butter over the top while the meat is still warm. Serve immediately.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Written by
L Field
