Our lamb leg steaks are a versatile midweek staple, perfect for quick meals and best cooked in the frying pan or griddle.

A sizeable cut, lamb leg steaks are rich in flavour and matured to give tenderness to the meat. Leaner than other cuts, the lamb leg steak makes for the perfect quick and healthy meal. Try dishing up with chilli and mint peas, new potatoes and a generous helping of seasonal greens. Feeling more adventurous? How about a lamb, date and spinach tagine or spicy lamb steaks with coconut and broad beans? All our lamb comes from grass-fed lambs, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

To Pan-Fry: Pour 1 tbsp of oil into a frying pan until the heat it very hot. Place the lamb steaks into the pan and fry the lamb for two minutes on each side if you want it medium rare or five to six minutes if you want it well done. Remove from the pan and leave to rest for a minute on a plate before serving, as it will continue to cook. To Oven Cook: Preheat the oven at 180° and fry the steaks for two minutes each side. Transfer the steaks to an oven dish with a little oil and place in the oven. Cook for five to six minutes if medium rare is desired, or a little longer for it to be well done. Remove from the oven and leave to rest on a plate. If you have a probe thermometer you want the core temperature to be 70°, regardless of which cooking method you opt for.

Nutritional Information (per 100g)

ENERGY; 780kJ/187kcal

FAT; 12.3g

of which SATURATES; 5.4g

CARBOHYDRATES; 0g

of which SUGARS; 0g

PROTEIN; 19.1g

SALT; 0.2g

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