Grass Fed Leg of Lamb Steak

A French classic cut Read more


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  • 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.

    • 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
    • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • Delivered in compostable and fully recyclable packaging

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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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