Grass Fed Leg of Lamb Steak
A French classic cut Read more
Why we love this
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.
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