Lamb Leg Steaks (400g min, pack of 2)

£7.49
(£1.87 per 100g)

Lamb leg steaks are ideal for grilling or pan-frying. They cook quickly and offer a lovely, tender piece of meat. It’s best to marinade them first. Try a rub of garlic and rosemary paired with a splash of balsamic vinegar. These lamb leg steaks come vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers! Serves 2 people.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Storage & prep

To grill the steaks, preheat the grill to high. Cook 1-2cm thick steaks for 4-6 minutes on each side and steaks over 2cm thick for 6-8 minutes on each side. Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed meat can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

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French Farmhouse Lamb Steaks with Lentils

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Lamb Leg Steaks (400g min, pack of 2)

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