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Edenmoor (formerly Pipers Farm)
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A plate of raw, grass fed lamb steaks.
A plate of raw, grass fed lamb steaks.
A plate of raw, grass fed lamb steaks.

Grass Fed Lamb Steak

A brilliant steak that has a satisfying bite

From £7.50
Pick your size
  • Back Soon
    2x
    £7.50
  • Back Soon
    4x
    £15.00
  • Back Soon
    6x
    £22.50
  • Back Soon
    8x
    £30.00

Why we love this

  • British Farms
  • Grass Fed & Finished
  • Pasture Raised

  • A beautifully straightforward cut of meat, the open-grained texture of our Grass Fed Lamb Steak reflects the hard work this muscle has done and gives the steak a satisfying bite.

    Our lamb is hung on the bone for at least three weeks, this creates a really special depth of flavour and proper texture. 

    Lamb steaks weigh approximately 80g each.

  • Grass Fed Lamb

  • Take a hot pan and sear the steak on both sides until they colour, then turn the heat down to medium.

    Cook on one side and keep a close eye to spot juices starting to appear on the surface. As soon as they do, turn the steak over, and cook until juices just start to appear.

    As soon as they do, remove from heat and rest at room temperature.

  • 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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  • A straightforward cut from the leg or shoulder of the lamb, with an open-grained texture that reflects the muscle's natural work. The result is a satisfying, chewier bite.

  • The lamb is hung on the bone for at least 3 weeks. That maturation intensifies the flavour and gives the steak its proper texture.

  • Each steak is around 80g, so it's a single portion or part of a mixed grill. Multiple steaks work for a group.

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