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

Lamb Leg Steak 2 x 180g

Offer £9.15 Save £1.65 Regular price Was £10.80

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

Select pack quantity

We currently have 23 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 part of the leg; lean meat that delivers a tender texture and the unmistakable flavour of lamb. Lamb* leg steak is wonderfully versatile, sensational cooked to a blushing pink or when 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.

Ingredients

Grass-fed lamb.

Cooking advice

  1. Take lamb out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until it just starts to smoke
  4. Add the steaks to the dry pan resisting the urge to move them about, turn after 90-seconds when a rich colour should have been achieved
  5. Once other side has cooked for 90-seconds, reduce heat slightly and turn every 30-seconds or so for a total cooking time of approx. 4-6 minutes. This will result in a medium-rare steak
  6. Remove from pan and rest for 6-minutes

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

Customer reviews

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