Lamb Leg Steak
£5.09 – £10.18
Succulent Lamb Steak
Description
Deliciously succulent lamb steaks cut from the lamb gigot. Wonderfully versatile and equally as good on the bbq as they are under the grill
Related Products
-
Double Loin Chop
£3.90 – £5.77 Select options -
Lamb Noisette
£5.05 – £19.95 Select options -
Barnsley Chop
£7.64 – £15.41 Select options
[email protected] –
These are great! I grill them for 10mins on each side,I add to the lamb, salt, black pepper and garlic salt I serve with boiled jersey potatoes greens
and carrots.
Rod
Fiona –
Decided to follow Rod’s advice and wow- delicious! Thanks for the tips, Rod. These steaks are delicious- perfect if you fancy a change from regular beef steaks.
[email protected] –
Totally agree about the black pepper. I crush garlic straight onto them too and eat with fresh peas and Charlotte potatoes in preference to Jerseys :-). Just had some with shredded early winter King cabbage which was delish.
[email protected] –
The lamb leg steaks are just great. As a single meat eater it’s good to have the meat without the bone. I love them at this type of year with fresh garden peas and the new mint.
Annie Konig (verified owner) –
Spring has sprung and lamb steaks go perfectly with Jersey Royals + mint butter, with some Sweetheart cabbage fried in butter+salt and new brocoli.
robinsnesting (verified owner) –
Just the best quality lamb. Cooked mine to go with a Morocco style cous cous dish, so retaining a hint of mint!! Pan fried on a griddle for 1 min a side then under the grill until pink!! These slice beautifully once cooked if a different finish to a big chunk of meat is required for the dish. If not then what a great chunk of flavourful lamb!! Will try the straightforward version with new potatoes, savoy cabbage and peas and mint etc for the next one!!
Annie Konig (verified owner) –
Steep the lamb steaks in red wine with fresh rosemary, oregano and thyme. When you feel it’s ready, at least a few hours, braise it quickly in butter – not cooked right through but it depends how rare you like your lamb. Then wrap them in a parcel of chestnut-flour short pastry and cook in a medium oven til done. You don’t want to burn the pastry so cover in baking foil then uncover for last 5 mins. Serve with herby pink firapple potatoes – you first parboil the spuds, then put them in the oven with the lamb pies in a dish of melted in butter with thyme and oregano again. Fast steam some asparagus and fresh peas. Tuck in and finish that bottle of wine you opened with the meal 🙂
Muepta (verified owner) –
I agree with the previous reviewers. I either grill them in the mini oven or fry them with water and vegetables. Either way, they come out nice and succulent.