The Black Farmer lamb steak is a thing of beauty. It is boneless, lean and tender, in line with its status as a prime cut. If you’re looking to impress with a restaurant-style dish, lamb steak is a good place to start. Marinate lightly in rosemary and olive oil, then seal in a hot pan.
Cook them in the oven to your liking, before basting with herbs and foaming butter. Make sure you leave them time to rest and check seasoning. Serve with gratin potatoes and sliced runner beans. We suggest serving the lamb pink; with a bit of practice, you’ll get it perfect every time.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb steak is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
Lamb steak is suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
This product contains approximately 2 pieces of packed meat.