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Grass fed lamb leg steaks cooking in a pan.
Raw grass fed lamb leg steaks on a chopping board.

Grass Fed Leg of Lamb Steak

A French classic cut

£8.15
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    £8.15

Why we love this

  • Expertly Butchered
  • British Farms
  • Grass Fed & Finished

They are soo delicious! Easy to cook and taste is sweet..

Eileen

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our slow grown grass fed lamb leg steaks are taken from the leaner part of the leg, cut with a section of bone in to keep the meat superbly juicy when cooked.

    This is a classic French cut that celebrates the wonderful quality of the rich bone marrow from our slow grown, sustainably reared grass fed lambs. The bone marrow melts during cooking releasing rich, creamy flavour into the grass-fed lamb steak.

    We suggest you pan fry or barbecue these beautiful steaks to get the most out of their brilliant texture and rounded depth of flavour.

    Approximately 230g per steak.

    About our Grass Fed Lamb Leg Steak

    100% Grass Fed and Grass Finished

    Slow grown on family farms in harmony with nature

    Native breed sheep

    Hung on the bone for 3 weeks

    Meticulously prepared by our brilliant artisan butchers

  • 100% Grass Fed Lamb

  • Our cooking instructions are a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

    Take a cast iron pan and place over a medium-high heat. 

    To the pan add a drizzle of British Organic rapeseed oil or half a teaspoon of animal fat like beef dripping or lard. 

    Allow the fat to heat up to a sizzle.

    Generoulsy season the lamb leg steaks with pure sea salt. You could also add a crack of freshly ground back pepper if you like. 

    Place the steaks into the pan, ensuring they have a good amount of space around them, this stops them from stewing and allows them to pan fry beautifully. 

    Cook on one side for around 2-3 minutes, or until a good golden crust has formed. Do not be tempted to move the steak around the pan, you want it to stay in contact with the base to crisp.

    Once browned, flip the steak over and cook for a further 2-3 minutes. A good indicator that your steak is cooked, is when you see a few tiny droplets of blood appear on the surface. At this point, remove from the heat. 

    You could finish the steak by adding a knob of grass fed butter and a sprig of rosemary to the pan and baste the steak for the last minute. 

    Leave the steak to rest for around 5-8 minutes before serving. 

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Every lamb is 100% grass-fed and grass-finished, reared outdoors on British farms for its whole life. That slower, natural rearing develops a fuller depth of flavour than intensively reared lamb.

  • Native breed sheep, reared in harmony with nature. Native breeds are hardier and slower-growing, which is what develops the character in the meat.

  • Each carcass is hung on the bone for around 3 weeks. That maturation intensifies the flavour and gives the meat a beautifully tender texture.

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