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      • Grass fed lamb leg steaks cooking in a pan.
      • Raw grass fed lamb leg steaks on a chopping board.

      Grass Fed Leg of Lamb Steak

      A French classic cut Read more

      £7.40
      • 1x
        -
        £7.40
        Out of stock
        Serves 1

      Why we love this

      • 3 WEEK HUNG
      • NATIVE BREED

      • Our slow grown grass fed lamb leg steaks are taken from the leaner part of the leg, cut with a section of bone in to keep the meat superbly juicy when cooked.

        This is a classic French cut that celebrates the wonderful quality of the rich bone marrow from our slow grown, sustainably reared grass fed lambs. The bone marrow melts during cooking releasing rich, creamy flavour into the grass-fed lamb steak. 

        We suggest you pan fry or barbecue these beautiful steaks to get the most out of their brilliant texture and rounded depth of flavour. 

        Approximately 230g per steak.

        About our Grass Fed Lamb Leg Steak

        100% Grass Fed and Grass Finished

        Slow grown on family farms in harmony with nature

        Native breed sheep

        Hung on the bone for 3 weeks

        Meticulously prepared by our brilliant artisan butchers

      • 100% Grass Fed Lamb

      • Our cooking instructions are a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

        Take a cast iron pan and place over a medium-high heat. 

        To the pan add a drizzle of British Organic rapeseed oil or half a teaspoon of animal fat like beef dripping or lard. 

        Allow the fat to heat up to a sizzle.

        Generoulsy season the lamb leg steaks with pure sea salt. You could also add a crack of freshly ground back pepper if you like. 

        Place the steaks into the pan, ensuring they have a good amount of space around them, this stops them from stewing and allows them to pan fry beautifully. 

        Cook on one side for around 2-3 minutes, or until a good golden crust has formed. Do not be tempted to move the steak around the pan, you want it to stay in contact with the base to crisp.

        Once browned, flip the steak over and cook for a further 2-3 minutes. A good indicator that your steak is cooked, is when you see a few tiny droplets of blood appear on the surface. At this point, remove from the heat. 

        You could finish the steak by adding a knob of grass fed butter and a sprig of rosemary to the pan and baste the steak for the last minute. 

        Leave the steak to rest for around 5-8 minutes before serving. 

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

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      Lamb Steak Recipes

      This Seared Lamb Steaks with Cauliflower & Harissa, by Gill Meller, is a beautifully uncomplicated seasonal dish that is crying out to be served on a large platter to allow everyone to dig in.
      View recipe

      How to Cook Lamb Steaks

      Heat a cast-iron pan on medium-high and add oil or animal fat. Season lamb leg steaks with sea salt (and pepper if you like). Cook for 2-3 minutes per side until golden brown, keeping the steak still for a crisp crust. When tiny droplets of blood appear, remove from heat. For extra flavor, finish with butter and rosemary. Rest for 5-8 minutes before serving.
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