Lamb Leg Steak
These are taken from the leg, are delightfully tender and succulent, and one of the leaner cuts of lamb. Well-seasoned, they are perfect for grilling.
Great with olive oil, rosemary, garlic and crushed anchovies.
The Butchery team canvases local farms to get the best lamb, in its prime, from shepherding systems that produce the quality, to the right values, we know you want. We look for smaller flocks, on family farms, with the highest welfare standard and significant agri-environment aspirations. Breeds tend to a Texel based mules, crossed with a Suffolk tup. Lambing is in the spring so they’re straight onto grass to produce more tender, succulent meat.
The farms we know produce the right lamb, with slightly wider backs to the prime cuts are fuller, include: Bull Farm, Felthorpe. Green Farm, Little Barningham. Woodlands Farm, Bracon Ash. Bowse Farm, Saham Toney. Pear Tree Farm, Erpingham.