Succulent & Flavourful Lamb Leg Steak
Lamb leg steak is cut from the top of the leg, delivering lean, succulent meat with a tender texture and the bold, distinctive flavour of grass-fed lamb. This versatile cut shines whether pan-seared to a perfect blushing pink, grilled over high heat, or slow-cooked for melt-in-the-mouth tenderness. Ideal for a range of dishes, from Mediterranean-inspired salads to rich, hearty stews, or simply served alongside roasted seasonal vegetables and fragrant herbs.

Inspiration by Chef Valentine Warner
"Handy for a quick fry and a cheaper option for a braise and I love lamb leg steak. Seasoned with oregano and dried sage and l often visit lamb leg steak grilled over charcoal, taking them to that slightly Greek-style of well cooked but crispy. Fabulous with a Greek salad or alongside grilled aubergines and garlicky, dill-flecked yoghurt or tzatziki.

Braised until tender with fennel, onions, garlic, lemon juice, white wine and puréed green olives they are fantastic.

Using British lamb leg steaks for tagines and my go to is either a tagine khodra, cooked with saffron, cinnamon, black pepper, onions, fresh coriander, chickpeas, swede, potato and carrots or in a tagine barkok with similar spices, honey, almonds and hard-boiled eggs. Both totally delicious and cooking in the tagine makes for easy preparation, time to do other things whilst they cook and the most rewarding North African result. Serve up with fluffy couscous and harissa."