Remember to remove your lamb leg 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 lamb leg steak just prior to cooking.
Don't overcrowd the cooking base.
Massage the lamb leg steak with a little olive oil forming a
thin film over the meat.
Cook over high heat turning the lamb leg steak only once after
a rich, golden crust has formed, reduce heat to medium when crust
Cook your lamb leg steak for 4 to 5 minutes each side for
Finish by adding a large knob of butter when frying or on the
Leave your lamb leg steak to rest in a warm place at least 5
minutes before carving.
The lamb leg steak 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.
Our grass fed
lamb flocks forage and graze naturally, eating a mix of wild
grasses, flowers, herbs, and heathers. This gives the lamb meat its
rich, succulent taste which makes our lamb steaks, cuts and joints
such a delicacy. This makes for 100% grass-fed lamb of only the
finest quality, promising unique, distinctive taste that has helped
us make our name as the UK's No 1 Online