Lamb Leg Steaks 6oz – Great Value
Lamb Leg Steaks 6oz – Order Online or Call 07932 686498 to place an Order
How should Leg of Lamb Steaks be Cooked
Cook on both sides for around 6-8 minutes on each side, until caramelised.
Use tongs to turn the steak.
Test the internal temperature with a meat thermometer if you have one.
For lamb leg steaks aim for 63 – 70°C for medium to well done (depending on the thickness of the steak)
Is Leg of Lamb Steak a Good Cut
If you’re stuck for time and looking for a quicker supper, lamb leg steaks are a wonderful lean cut, each with a portion of bone in to keep the meat wonderfully juicy when cooked.
Griddle or pan fry for 3–5 minutes on each side for medium-rare meat, or longer if you like it well done.
Mustard and Herb Lamb Steaks Recipe
A Mediterranean take on a lamb steak.
Ideal if you’re looking for something new to add to your repertoire.
The mustard and herb crust complements the lamb’s flavour perfectly, while the bed of roasted peppers, courgettes and aubergines adds a taste of summer.
Title: Welsh Leg Lamb Steaks – 6oz – Each – Lamb Leg Steaks 6oz
Enhance your culinary experience with our exquisite Welsh Leg Lamb Steaks.
Expertly butchered to perfection, these succulent cuts of meat are sure to impress even the most discerning palates. Lamb Leg Steaks 6oz
Each steak weighs approximately 6oz, providing a generous portion for a satisfying meal.
Crafted with the utmost precision and care, our leg lamb steaks exemplify the highest standards of quality and taste. Lamb Leg Steaks 6oz
Elevate your dining experience with these tender and flavorful Welsh Leg Lamb Steaks – a delicious addition to any gourmet dish.
Ingredients
For the roasted vegetables – Lamb Leg Steaks 6oz
- 4 tbsp olive oil
- 1 red onion, cut into wedges
- 1 courgette, cut into thick slices
- 1 aubergine, cut into large cubes
- 1 red and 1 yellow pepper, deseeded, cut into wedges
- 4 garlic cloves, unpeeled
- 2 sprigs rosemary
- 150g (5oz) cherry tomatoes
- 2tbsp balsamic vinegar
For the lamb
- 30g (1¼oz) fresh white breadcrumbs
- 2 sprigs rosemary, leaves chopped
- 25g feta, crumbled
- 1 tbsp olive oil
- 4 lamb steaks
- 2tsp Dijon mustard
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Lightly oil 2 large roasting trays and then divide the onion, courgette, aubergine and peppers between the trays.
- Add the garlic and rosemary, season well and drizzle with the rest of the olive oil.
- Roast for 25 minutes, switching the trays over after half the time has passed, so that the vegetables cook evenly.
- Add the cherry tomatoes and balsamic vinegar and roast for another 5 minutes.
- Meanwhile, preheat the grill.
- Mix the breadcrumbs, chopped rosemary leaves, feta, olive oil and some seasoning in a bowl.
- Season the lamb steaks on both sides and grill on one side for 4-5 minutes.
- Turn the steaks, spread the other sides with the mustard, then press on the breadcrumb mixture.
- Grill for a further 4-5 minutes, until the breadcrumb crust is golden brown and the lamb is just cooked through.
- To serve, divide the roasted veg between 4 plates and top with the lamb steaks.
Leg steaks come from the leaner part of the leg and can come either ‘bone-in’ or boneless.
The bone-in steaks are cut from the centre of the leg, where as the boneless steaks are cut from the leg without bone.
If you want a premium leg steak then ask your butcher to cut your leg steaks from the topside.
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