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Lamb Leg Steaks

Lamb Leg Steaks can come from two different parts of the leg: The rump end which is more tender and suitable for fast cooking, or the middle of the leg which is better suited for slow, moist cooking methods. 


The lamb legs pictured to the left are taken from the top, or rump end of the leg and are best suited to fast cooking methods such as barbecuing or pan frying.  


To barbecue or pan fry, brush meat with a little oil and season or marinate. Preheat grill, barbecue or frying pan and cook 3-4 minutes a side for medium rare or when it is soft and springy to touch. Keep the temperature moderately high. Cook one side until the first sign of moisture appears on the upper side and turn and cook the other side, turning once only. The closer to well done it becomes, the steak will be firm to touch and there will be no sign of pink juices.

To stir fry, cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok. Ensure the wok is hot before you begin to cook meat to prevent stewing. Cook meat in small batches, about 1 cup at a time. Set aside and return to pan with sauces once vegetables are cooked. Stir fry quickly to combine – do not reheat meat for too long or it will toughen.


The lamb legs pictured to the left are taken from the middle of the leg and are best suited to slow, moist cooking methods. 


If using the leg steaks in the slow cooker, dice and brown in a pre-heated heavy-based frying pan before transferring to a slow cooker with cubed vegetables and add liquid or stock. Cover with a tight lid and cook on low for 6-8 hours until tender. Alternatively cook long and slowly in the oven as per recipe instructions.