Lamb leg steaks x 4

Greendale lamb comes from our own flock of breeding ewes, which are predominantly traditional breeds such as Suffolk's and continental X's. After enjoying spring and summer grazing on the rich pasture at our East Devon farm, our lambs are carefully selected when they reach the correct weight - they travel just eight miles to a local abattoir, the short journey helping to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

Lamb leg steaks come from the top of the leg, which is generally the leanest part. Although they’re usually cooked quickly over a high heat (i.e. grilling or pan-frying), these steaks also produce great results when braised, as slower cooking will draw out deeper flavour from the lean muscle tissue of the meat.

To grill your steaks, brush with olive oil then place under a preheated grill for about three minutes on either side. Remove from the grill, leave to rest for about five minutes, then serve and enjoy.