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.
TWO GIGOT LEG STEAKS
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.