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  • A plate of raw, grass fed lamb steaks.
  • A plate of raw, grass fed lamb steaks.
  • A plate of raw, grass fed lamb steaks.

Grass Fed Lamb Steak

A brilliant steak that has a satisfying bite Read more

From £7.50
Pick your size
  • 2x
    -
    £7.50
    Serves 1-2
  • 4x
    -
    £15.00
    Serves 2-4
  • 6x
    -
    £22.50
    Serves 4-6
  • 8x
    -
    £30.00
    Serves 6-8

Why we love this

  • 3 WEEK HUNG
  • NATIVE BREED

  • A beautifully straightforward cut of meat, the open-grained texture of our Grass Fed Lamb Steak reflects the hard work this muscle has done and gives the steak a satisfying bite.

    Our lamb is hung on the bone for at least three weeks, this creates a really special depth of flavour and proper texture. 

    Lamb steaks weigh approximately 80g each.

  • Grass Fed Lamb

  • Take a hot pan and sear the steak on both sides until they colour, then turn the heat down to medium.

    Cook on one side and keep a close eye to spot juices starting to appear on the surface. As soon as they do, turn the steak over, and cook until juices just start to appear.

    As soon as they do, remove from heat and rest at room temperature.

  • 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

You may also like

We've curated a beautiful range of produce we think you'll love.

Warm Winter Lamb Salad with Mint & Anchovy Dressing

Winter is the ideal time for a warm salad. Think of the dressing as a grown-up mint sauce, with plenty of briny depth from capers and anchovies – powerful but perfect.

View recipe

Lamb Steak Recipes

This Lamb Steak Recipe 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 pan and sear the steak on both sides until browned. Lower the heat to medium and cook, turning when juices start to surface. Once juices appear on both sides, remove from heat and let it rest at room temperature.
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