Eversfield Organic Lamb Lamb Leg Steaks 360g

Eversfield Organic

Lamb Leg Steaks

£11.29
£3.14 /100g
Pack size:360g
Quantity:

At Eversfield Organic we cut our organic lamb steaks from the topside of the lamb carcass, where it joins the chump (or rump), so you may have also heard them referred to as 'chump chops'. Like beef rump steak, organic lamb steaks have a similar depth of flavour and benefit from soft meat that's kept moist by delicate marbling. This is a boneless cut that combines all the hearty flavour and bite of a chop with the convenience of a steak.  

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g

How To Store  

Our Lamb leg steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers  
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook 

Lamb Leg Steaks Recipe

Ingredients:

  • 2 lamb leg steaks 
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice (optional)
  • Fresh rosemary sprigs (for garnish, optional)

Instructions:

  1. Prepare the Marinade:

    • In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, pepper, and lemon juice (if using) to create a marinade.

  2. Marinate the Lamb:

    • Rub the marinade generously over both sides of the lamb leg steaks. Place them in a resealable plastic bag or a shallow dish. Let them marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for more flavour.

  3. Preheat the Grill or Pan:

    • If you’re grilling, preheat your grill to medium-high heat. If you’re using a skillet, heat a cast-iron skillet or non-stick pan over medium-high heat.

  4. Cook the Lamb:

    • For grilling: Place the marinated lamb leg steaks on the grill and cook for about 4-5 minutes on each side for medium-rare (internal temperature of 130°F to 135°F). Adjust the time if you prefer them more well done.
    • For pan-searing: Add a little olive oil to the hot skillet. Place the lamb leg steaks in the skillet and cook for 4-5 minutes on each side for medium-rare.

  5. Rest the Lamb:

    • Once cooked to your desired doneness, remove the lamb steaks from the grill or skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to be redistributed.

  6. Serve:

    • Slice the lamb leg steaks against the grain and serve with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Garnish with fresh rosemary sprigs if desired.