Lamb Leg Steak 2 x 180g

Lamb leg steak is cut from the top of the leg, offering lean meat with a tender texture and the unmistakable flavour of lamb*. Wonderfully versatile, lamb leg steak is sensational whether cooked to a blushing pink or slow-cooked to perfection.

Chef Valentine Warner inspires:
"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."

*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.

**Valentine Warner's lamb leg steak recipe w/ anchoïade is published on our journal.