Leg steaks are perfect for grilling and roasting. Taken from the centre of the leg, they are thick cut, and left with the bone in. They make a simple but effective alternative to regular lamb cuts. They are generally quite big, so 1 each is usually about right.
Free-range Wiltshire Lamb:
Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.
