Lamb Leg Steaks

Cut from the leg, lamb leg steaks, often known as gigot steaks, are a lean, tender cut that responds particularly well to quick cooking over high heat. With a fine texture and naturally sweet flavour, they make an excellent alternative to chops or cutlets.

Our lamb comes from free-range Suffolk-Texel cross flocks raised in Cornwall, where rich pasture and high welfare standards help produce well-flavoured meat.

Cook over a high heat and avoid overcooking - leg steaks are at their best served pink. Equally suited to the barbecue or a hot cast-iron pan, they pair particularly well with salsa verde, anchovy, capers and fresh herbs.