2 Centre Cut Lamb Leg Steaks – 2 x 200g

Lamb leg steaks while great for quick cooking also lend themselves for delicious braised dishes.Simply wrap in foil with some onions and herbs and baked in the oven. New season lamb is superb grilled/fried and fantastic on the BBQ. Suitable for freezing. Image shown is chump steaks.

Inspiration: Garlic Lamb Steaks & Red Wine. Prep: 2-3hr (marinading). Cook: 10 mins. Serves: 4 Ingredients: 8 Boneless Lamb Steaks, 300ml red wine, 4 cloves crushed garlic, 4 sprigs of mint and 4 of rosemary, 15 ml of oil, 50g butter (melted). 1. Mix together the red wine, 2 cloves of crushed garlic, 3 sprigs of mint, 3 sprigs of rosemary and olive oil. Add the lamb steaks and mix well to ensure all lamb is coated. 2. Cover and pop in the fridge to marinade for 2-3 hours to allow the flavours to infuse. 3. Melt the butter and finely chop the remaining mint and rosemary, add to melted butter and add remaining garlic. 4. BBQ or Grill the lamb 4-5 minutes each side. IN the last 2-3 minutes of cooking time brush the melted garlic herb butter on the steaks. 5. Serve with a potato salad and a large bowl of mixed green salad.

100% Scotch Lamb

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Typical Values per 100g Energy 705kJ / 168kcal Fats 10.1g of which saturates 4.4g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 19.4g Salt 0.15g