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.
Philip Mann's grandfather began farming in the area in the 1920's. Philip's dad bought the farm when he married and the tradition still carries on, with Philip’s son now playing the farmhand.
When we caught up with Philip, he took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his Gloucestershire farm.
"Sorry about the bumps," he said. His farm is part of an Environmentally Sensitive Area scheme, which preserves the environmental features, such as the bumpy terrain of his farm. Philip wouldn't want to change this if he could - it adds character and means his sheep plenty of exercise. They also get to graze on a wild mix of native grasses. All this makes for lamb with extraordinary flavour.
Lamb (100%)
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!