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How to cook Lamb Canon Steak


  1. Remember to remove your lamb canon steaks out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking.
  4. Don't overcrowd the cooking base, a couple of medium sized steaks per pan.
  5. Place the cannons on the fat to render before searing on the meat then return back to fat and place in a preheated oven, 200oc for 7 to 8 minutes for pink.
  6. Finish by adding a large knob of butter when frying or on the griddle.
  7. Leave to rest in a warm place at least 5 minutes before carving.
  8. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.