• Lamb Leg Steak
  • Lamb Leg Steak
  • Lamb Leg Steak

Lamb Leg Steak 2 x 180g

£10.95

In stock
  • 2 x 180g leg steaks in each pack (approx.)

Select pack quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Lamb leg steak is cut from the top of the leg, offering lean meat with a tender texture and the rich, distinctive flavour of lamb. Whether pan-seared to a blushing pink or slow-cooked until melt-in-the-mouth tender, this versatile cut works beautifully in dishes like Mediterranean-inspired salads, hearty stews, or simply served with roasted vegetables and herbs.

Inspiration by Chef Valentine Warner
"Handy for a quick fry and a cheaper option for a braise and I love lamb leg steak. Seasoned with oregano and dried sage and l often visit lamb leg steak grilled over charcoal, taking them to that slightly Greek-style of well cooked but crispy. Fabulous with a Greek salad or alongside grilled aubergines and garlicky, dill-flecked yoghurt or tzatziki.

Braised until tender with fennel, onions, garlic, lemon juice, white wine and puréed green olives they are fantastic.

Using British lamb leg steaks for tagines and my go to is either a tagine khodra, cooked with saffron, cinnamon, black pepper, onions, fresh coriander, chickpeas, swede, potato and carrots or in a tagine barkok with similar spices, honey, almonds and hard-boiled eggs. Both totally delicious and cooking in the tagine makes for easy preparation, time to do other things whilst they cook and the most rewarding North African result. Serve up with fluffy couscous and harissa."

Ingredients

Grass-fed lamb.

Cooking advice

  1. Take the lamb out of the fridge, remove packaging, pat dry with kitchen paper, and place on a plate to reach room temperature.
  2. Lightly oil* the steak and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast iron skillet until it just begins to smoke.
  4. Add the steak to the dry pan, resisting the urge to move it. After 90-seconds, flip when a rich colour has developed.
  5. Cook the other side for 90-seconds, then reduce the heat slightly. Turn the steak every 30-seconds for a total cooking time of approximately 4-6 minutes, resulting in a medium-rare finish.
  6. Remove from the pan and allow to rest for 6 minutes before serving.

*Select an oil with a high smoking point and neutral flavour.

Journal

Valentine Warner's Lamb Leg Steak Recipe with Anchoïade is available on our journal, along with a comprehensive guide on How to Cook Lamb Leg Steak.

Background

Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale lamb leg steak is Always Fresh, Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer reviews

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