Remember to remove your lamb canon steaks out of the packaging,
pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Don't overcrowd the cooking base, a couple of medium sized
steaks per pan.
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.
Finish by adding a large knob of butter when frying or on the
Leave to rest in a warm place at least 5 minutes before
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