Preheat the oven to 180°C (fan-assisted)

Cut the lamb neck fillet into thick slices

Use a fist to gently flatten the slices — this tenderizes the lamb as well as helps to reduce the cooking time by making it thinner!

Add the slices to a bowl or baking dish and cover all over with salt & pepper so it's evenly spread

Next, add the garam masala — probably about ½ a tablespoon's worth all over, but really it just wants to visible on every piece (see photos above)

Add the same amount of paprika until there's a nice coating of red over all of the pieces

Flip the slices over and do the same to the other side

Use your fingers (or the back of a spoon) to rub everything in so the lamb is evenly coated in flavouring (again, see photos above for what they should look like)

Pop the slices onto a baking tray and drizzle with olive oil (or any other oil you might have)

Turn them over (with tongs or fingers) and rub the other side in the oil that will have spilled over on to the tray

Place in the preheated oven for 15 minutes *tip* if you've bashed the slices first, they shouldn't take any longer than this, but if you're unsure whether they're cooked yet, just take a piece out and cut it in half to see — lamb can be a bit pink in the middle and the less time it's in the oven, the more tender it will be

Once it's done, leave the pieces to cool down before transferring to a tub in the fridge

Simply take out the desired number of pieces and add them to the other elements of your lunch — I find it goes excellently with Green Rice Salad and some green leaves like lamb's lettuce, watercress, or spinach

If, like The HHH, you don't have access to a proper set of cutlery at lunchtime, you'll want to cut the pieces into half again to make them more easy to spear with a fork!