Pack weight: approx 35g
The Greendale master butchers remove the bones from a tender Loin of Lamb, before rolling it carefully around a tasty Feta cheese and spinach filling, tying it neatly and slicing into generously-sized individual steaks.
Greendale lamb comes from our own flock, which comprises predominantly traditional breeds such as Suffolks and Blackfaces. After enjoying 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.
With wonderful colour and marbling, this succulent steak showcases our lamb at its best.
Preheat your oven to 200°C/Gas Mark 6 and allow the meat to come to room temperature. Add a splash of oil to a large frying pan and place the Lamb Loin in the pan, then cook over a medium heat for a few minutes on each side to brown the meat. Transfer the meat to an oven dish and roast it in the hot oven for 25 minutes until the meat is cooked through and any juices run clear. Allow to rest for at least 10 minutes before serving, carved into chunky slices.
|Storage Instructions||Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.|
|Quantity in Pack||1 x Lamb Steak|
|Ingredients||Allergens in CAPITALS: 100% British lamb, Feta cheese (Feta cheese (pasteurised sheep and goats’ MILK, salt, culture, fat i.d.m. min. 45%, moisture max. 56%)), Spinach.|
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Pre-Order for Christmas - Pre-order your seasonal items for collection or delivery between 01/12/2020 to 31/12/2020 (exclusions apply)
Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.