Lamb leg steaks
Extra trimmed steaks
We recommend you pan fry the steaks medium rare (five minutes), then rest for five minutes.
Wash hands, all surfaces and utensils after touching raw meat. For best results allow lamb to reach room temperature before cooking.
To pan fry: Remove all packaging. Place the lamb in a preheated non-stick frying pan for five to ten minutes. Turn once during cooking. Ensure the surface of the meat is thoroughly cooked. Leave to rest in a warm place for five minutes before serving.
To grill: Remove all packaging. Place the lamb on a grill pan under a medium heat for six to eight minutes. Turn once during cooking. Ensure the surface of the meat is thoroughly cooked. Leave to rest in a warm place for five minutes before serving.
These are guidelines only as cooking appliances vary in performance. Time varies on steak thickness.
Tip One: Remove the lamb from the refrigerator and allow it to reach room temperature before cooking.
Tip Two: Allow the lamb to rest for five minutes before carving. Resting will allow the lamb to relax, and the juices will return to the meat fibres. This means the juices won't run out on to the plate when you cut the steak and results in a more tender steak.
Keep refrigerated below 5ºC.
For use by date see front of pack. Once opened, consume within one day. Do not exceed use by date.
Defrost fully before use: do not refreeze once defrosted.
Packaged in a protective atmosphere.