Our Lamb leg steaks have great flavour and lean character, an alternative to lamb steaks cut from the loin, perfect fornutritious and wholesome mid week meals. These classic steaks lend themselves to frying or griddling on a high heat. Our lamb is sourced from farms in Norfolk and Suffolk.
To fry, add to a hot pan on a high heat, cooking for four to five minutes on each side for a medium rare finish, before leaving to rest for a few minutes. Serve with new potatoes, minted peas, and baked carrots.
Browse our selection of locally sourced British lamb steaks and chops perfect for any occasion