Boneless leg steaks
The middle of the lamb leg is sliced to form a steak, the meat is lean and the flavour is full, not quite as soft as the loin chop, but just as tasty.
One steak is usually enough - unless you are feeding butchers!
The lamb is from Yorkshire or Scotland and fattened 'free to range' on a local Salt marsh.
Lamb steaks are best cooked slowly on the grill, or baked in the oven until cooked throughout.
Food Facts / Ingredients
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