Lamb Leg Steak
£14.20 – £35.52
Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb steak is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.
Wiltshire County Fayre works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
Cooking Instructions
Lamb Leg Steak Cooking Instructions:
Grill Method:
Preparation: Take the lamb leg steak out of the fridge 30 minutes before cooking.
Seasoning: Rub with olive oil and season with sea salt, black pepper, and fresh rosemary.
Preheat Your Grill: Preheat your grill or pan to a high heat.
Cooking: Grill the lamb leg steak for 5-6 minutes on each side for medium-rare. Adjust time for preferred doneness.
Resting: Allow the lamb to rest for 5 minutes under foil.
Serving: Serve with roasted potatoes and mint sauce.
Oven Method:
Preparation: Preheat your oven to 200°C (180°C fan) or gas mark 6. Bring the lamb steak to room temperature.
Seasoning: Rub with olive oil, salt, pepper, and rosemary.
Searing: Sear the lamb in an ovenproof pan for 2-3 minutes per side until browned.
Oven Cooking: Transfer the pan to the oven and cook for 12-15 minutes for medium-rare.
Resting: Rest the lamb steak for 5 minutes under foil.
Serving: Serve with roasted potatoes and mint sauce.
Here’s cooking instruction for lamb steak:
1. Preheat your grill or stovetop skillet over medium-high heat.
2. Take your lamb steaks out of the refrigerator and let them come to room temperature for about 20 minutes.
3. Season the lamb steaks with salt, pepper, and any other desired seasonings or herbs. Rub them gently to ensure the seasoning is evenly distributed.
4. If using a stovetop skillet, add a small amount of oil or clarified butter to the hot skillet. If using a grill, make sure the grates are clean and lightly oiled to prevent sticking.
5. Place the lamb steaks on the grill or skillet, and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. Avoid pressing down on the steaks while they cook, as this can release the natural juices and result in drier meat.
7. Once cooked to your liking, remove the lamb steaks from the heat and let them rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
8. Serve the lamb steaks hot and enjoy them with your favorite side dishes or sauces.
Note: Cooking times may vary depending on the thickness of the lamb steaks and your preferred level of doneness. It's always a good idea to use a meat thermometer to ensure the internal temperature reaches your desired level (145°F/63°C for medium-rare).
Storage Instructions
Lamb steak is suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
Nutritional Information
Nutiritional information typical values per 100g,
as sold
Energy
153 kCal
Fat
8 g
of which saturates
3.5 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
20.2 g
Salt
0 g
Packaging
This pack contains400g-1kg of Lamb Steak.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
More Details
Wiltshire County Fayre lamb steak is a thing of beauty. It is boneless, lean and tender, in line with its status as a prime cut. If you're looking to impress with a restaurant-style dish, lamb steak is a good place to start. Marinate lightly in rosemary and olive oil, then seal in a hot pan.
Cook them in the oven to your liking, before basting with herbs and foaming butter. Make sure you leave them time to rest and check seasoning. Serve with gratin potatoes and sliced runner beans. We suggest serving the lamb pink; with a bit of practice, you'll get it perfect every time.
Delivery & Collection
Delivery
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