One of our favourite cuts of grass fed lamb. Big juicy steaks cut from the leg with a small round of bone left in to add flavour. A great alternative to beef steaks, cook in the same way; simply. Room temperature before cooking. Dry. Salt. Pan as hot as you can get it. 


Each steak weighs roughly 160g. Comes in packs of two.




  • We save part of the lamb leg to cut these amazing steaks from. The bone is deliberately left. As you pan-fry it the marrow softens, melts and adds a rich flavour to the meat. Flavour that comes from slow growing outdoor farming on grass and herb pastures.