Organic Lamb Leg Steaks

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

Nutritional's values per 100g

Calories: 169 kcal/704 kJ
Fat: 10.1g
(of which Saturates 4.7g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 19.4g
Salt: 0.15g

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 6-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.

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.