Lamb Leg Steaks
These extremely delicious and succulent lamb leg steaks are perfect for grilling or frying.
All our lamb is grass only finished, producing a very clean pure lamb. We are very passionate about high welfare and sustainable farming.
HOW TO COOK
Lamb leg steaks are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue. When using the barbecue, brush the meat with rapeseed oil and season or marinate. Preheat the grill or barbecue and cook for 3-4 minutes each side or more depending or desired finish. These steaks will be soft and springy with moist pink juices for medium rare, firm and springy for medium, and very firm with no sign of juices for well done. Use tongs to turn the meat, rather than a barbecue fork, to avoid juices escaping. Allow the lamb to rest after cooking for a tender and juicy result.
If pan-frying, preheat a heavy-based frying pan, brush oil over the meat and add to the pan. Keep the temperature moderately high; this should be enough to keep the meat sizzling without burning. Cook one side until the first sign of moisture appears on the upper side and turn to cook the other side, turning once only. As with barbecuing, rare is soft when pressed, medium springy, and well done is very firm. Rest the meat for 5 minutes before serving.