Lamb Leg Steaks

Lamb leg steaks are great for frying, grilling and marinating in garden mint on the barbecue. Being from the leg makes these steaks tender and lean. making a nice change from beef steaks.

Cooking Idea

Pan-Frying Lamb Steak

To pan-fry lamb steak, do the following:

Remove the lamb leg steak from the fridge at least 20 minutes before cooking to bring them up to room temperature
Heat a non-stick pan with oil until hot
Season the steak with salt, pepper and anything else you need for the recipe and rub in well
Add the lamb steak to the pan. 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)
Remove from the pan, rest on a warm plate for a few minutes and serve. It is important to let it rest as it improves the tenderness and juiciness of the meat. After cooking the proteins relax and the juice travels back to the centre of the meat
Although cooking steak is relatively easy, you may need a few run-throughs to find your ideal cooking time.

Grilling Lamb Steak

Grilling lamb steak is just as simple. To grill, follow the below guide:

Season your lamb leg steaks
Heat up a grill, lined with foil to HIGH and place the lamb steaks on them
Cook for roughly 6-8 minutes on each side using tongs
Much like pan-frying, cook to an internal temperature of 63 – 70°C for medium to well done (depending on the thickness of the steak)
Remove from the grill, rest on a warm plate for a few minutes and serve. Letting the steak rest improves its tenderness and juiciness because after cooking the proteins relax and the steak can reabsorb the juices back to the centre of the meat