Lamb Leg Steaks
Lamb leg steaks are cross-cut slices from the boneless or semi-boneless leg, each about 1–1½″ thick. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, these steaks combine lean meat with just enough marbling for juicy, meaty flavor and quick cooking.
Cooking Tips:
-
High-heat sear: Preheat your grill or cast-iron skillet until very hot, then cook steaks 3–4 minutes per side for medium-rare.
-
Reverse-sear method: Roast at 275°F until 120°F internal, then sear 1–2 minutes per side over high heat for a perfect crust.
-
Broil finish: Marinate briefly, broil 5–6″ from the element for 4–5 minutes per side, watching closely to avoid overcooking.
Seasoning Suggestions:
-
Classic herb rub: Rub with minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper.
-
Citrus-garlic marinade: Whisk lemon juice, orange zest, garlic, oregano, and olive oil; marinate 1–2 hours.
-
Spice-crust blend: Mix ground cumin, coriander, smoked paprika, and a pinch of chili flakes; press onto steaks before cooking.
Pro Use:
Ideal for bistro-style steak specials, portion-controlled meal kits, or retail packs for home chefs seeking restaurant-quality grilling cuts.
