The Boneless Legs of Lamb are a natural cut of meat that varies in size, we have selected legs within a certain size to help make more even pack sizes. When creating hand cut products like this not all the steaks are going to be the same size. As the Lamb Leg Steaks are cut frozen you can remove the pack from your freezer & break apart what steaks you need, placing the rest back into the freezer. These steaks are then stacked together & sealed in clear recyclable pouches so you can keep frozen easily at home. The fillet end of Lamb Leg is then cut across the grain (ensuring the fibres in your steaks breakdown during cooking)all the way through to create even cut steaks. The whole Boneless Legs of Lamb has been fully prepared & had the “Lamb Shank” removed to leave just the “Fillet End of Leg”for the Lamb Leg Steaks. Normally a Leg would be “Butterflied” to remove all bones, the advantage of tunnel boning is that leaving the leg as one piece, keeps all the moisture in when cooking. The steaks are in one piece because the Legs of Lamb have been specially “Tunnel Boned” this means the expert butchers have removed the bones without cutting the leg open. The Lamb Leg Steak is boneless with only a thin layer of fat on the outside of each steak. Please see this link for more nutritional information about Lamb Meat. We choose the younger Lamb to be less fatty with a great taste that is not too strong. Some older Lamb tends to be fatty with a much stronger taste Hogget Meat or Mutton. Lamb is classed as a Red Meat & has a high Protein content, it is also a good source of vitamins & minerals. When you cook you Leg Steaks, ensure they are not to under done & bright pink in the middle like a Beef Steak because you get more tender results. The muscles are, by nature, are fairly fibrous & have better flavour because of this reason. The texture of the meat is smoother in the Topside & Silverside than that of the Thick. The Boneless Lamb Legs are made up of all the main roasting muscles Topside, Silverside & Thick or Knuckle. Each pack of Lamb Leg Steaks is approximately 1.2-1.6 Kilos with 5-7 steaks per pack, feeding 4-6 people. Your Boneless leg of Lamb Steaks are cut from frozen to give good even steaks for equal cooking times. Lamb is a traditional favourite meat with a good medium strength flavour & most people enjoy a Roast Lamb Dinner or steaks & chops. The meat will travel better as a frozen product in the insulated boxes.īuy these per kilo, by the box for Local delivery / collection. See below for recipe ideas & more information on our select Sherwood Whole Lamb Leg Steaks. Frozen from fresh kept at -18°c, a chance to buy very cheap Leg Steaks. Last few packs available, “officially” out of date March 2023. The Lamb Steaks are packed back together in sealed bags for easy freezer storage & are simply separated for your convenience. The Lamb Leg Steaks give great results cooked under the grill or in a hot skillet, they are juicy, tender with a lovely natural flavour to the meat. Your Leg Steaks are approximately 15-20 mm wide through the full leg, each leg of lamb gives 5-7 steaks. After cooking the proteins relax and the juice travels back to the centre of the meatĪlthough cooking steak is relatively easy, you may need a few run-throughs to find your ideal cooking time.Sherwood Lamb Leg Steaks cut from Boneless Legs of quality New Zealand Lamb, in our Freezer friendly packs.Įxpert butchers cut these luxury Lamb Leg Steaks from our special “Tunnel Boned”Legs of Lamb. It is important to let it rest as it improves the tenderness and juiciness of the meat. Remove from the pan, rest on a warm plate for a few minutes and serve.For lamb leg steaks aim for 63 - 70☌ for medium to well done (depending on the thickness of the steak) Test the internal temperature with a meat thermometer if you have one.Cook on both sides for around 6-8 minutes on each side, until caramelised. Season the steak with salt, pepper and anything else you need for the recipe and rub in well.Heat a non-stick pan with oil until hot.Remove the lamb leg steak from the fridge at least 20 minutes before cooking to bring them up to room temperature. ![]() Cooking times change depending on whether you want your lamb steak medium or well-done, but both pan-frying and grilling deliver juicy, succulent lamb steak. There are two primary ways to cook lamb steak: pan-frying and grilling. How to Make Your Own Steak Sauces, Marinades, Rubs and Butters.
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