These boneless lamb leg steaks can be griddled, grilled, pan-fried or sautéed. Cut from the leaner part of the leg, they’re versatile and work brilliantly in salads, curries or tagines. We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Two steaks per pack.
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