LAMB SCOTCH NECK SOUVALAKI

Here’s a loose interpretation of a Greek-style souvalaki made with Torello’s tasty scotch neck fillets. The longer the meat is marinated the tastier it’ll be. The preparation is minimal, while the fillets are on the barbecue, prep the filling and pop all the dishes in the centre of the table. It’s a Make Your Own pita wrap. A sure way to satisfy the tired, sun-drenched, hungry ones.

serves 4

500-600g Torello Farm grass-fed scotch neck fillets

Marinade:

1/3 cup (80ml) extra virgin olive oil

1 small brown onion

2 cloves garlic

1 teaspoon dried oregano

1 cup fresh mint leaves

zest of a lemon

1 teaspoon sea salt flakes

Black pepper

To serve:

Juice of a lemon

4-6 pita breads

Cos lettuce leaves

2 tomatoes, diced

2 Lebanese cucumbers, cut into cubes

Blue Bay goat’ milk yoghurt

Lemon wedges, to serve

To prepare the marinade, Place the olive oil, onion, garlic, oregano, mint leaves and lemon zest in a food processor. Blend until a paste forms. Put the meat in a ceramic or glass dish then pour over the paste, season with a good grinding of pepper and toss well to coat all sides. Cover and refrigerate for 6 hours or overnight.

Remove the meat from the fridge 30 minutes before cooking. Stir the lemon juice though the meat-marinade mixture. Pre-heat a cast iron grill plate or barbecue grill to high. Cook the fillets 4 minutes each side or until browned and cooked to medium doneness. Transfer to a chopping board and rest for 10 minutes.

While meat is resting grill the pita breads each side to create grill marks and warm through.

Slice meat across the grain into strips. Season with some extra salt. Serve immediately with warmed pita, tomatoes, cucumbers and yoghurt and lemon wedges to make your own fillings.

Recipe by Fiona Hammond, January 2026