Beautiful lamb leg steaks cut 2.5cm thick. This variety tastes great pan-fried or grilled for the adventurous types after that bit of pinkness in the centre. Equally, this cut cooks well in braises (low and slow) where after 2-3 hours the meat becomes exceptionally tender.
| TRIM | Full Rack – with Fat Cap, Frenched Rack, Full Rack – Fat Trimmed |
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