A lamb fillet is much like a good beef fillet, a lean cut that can be cooked whole or cut into slices (noisettes) and seared, grilled or barbecued. Best served pink to preserve it’s succulent flavour, lamb fillet is versatile. It can be take strong marinades for Eastern dishes, or it can be pan-roasted in a hot pan with butter for a classic version and served with an array of vegetables.