Boneless Lamb Leg Steaks

Description

Thick cut boneless leg steak of Orkney Farmed Lamb.

Cooking Suggestions: Sear well in a pan and baste with butter, garlic & rosemary, cooking for 6-8 mins each side. Serve with minted boiled potatoes, carrots, and seasonal greens.
Alternatively, slice thickly, marinade well in a mixture of olive oil and spices, and fry on a medium-high heat. Serve with warm pitta breads, Greek yoghurt with mint, and grilled Mediterranean vegetables.

TIPS: Remove meat from the fridge 30 mins before cooking to allow it to come to room temperature.
Use a meat thermometer to check the internal temp of your cooked meat. Aim for 63°c for a medium-rare steak. Always rest meat after cooking.

ALLERGENS: NIL

UNIT: One 300g (Approx.) Steak