Lamb Leg Steaks – the perfect midweek dinner!
Fabulous quality, non-intensively reared lamb from the English countryside is arguably some of the most ecological and nutritionally superior meat we can consume.
Sheep rely almost entirely on grasses, foraged herbs and shrubs and scrubland for their diet. Most of the lamb we produce and supply comes from local to our farm in Rutland. We occasionally get delicious breeds from further afield in the UK, especially from the Derbyshire and Yorkshire moorlands.
The lamb leg steaks we produce are a fantastic alternative to other meats for midweek and weekend lunches and suppers. The thin layer of moist luscious grass-fed fat bastes the meat as it cooks, then crisps up to a mouthwatering treat.
The meat is wonderfully lean, close grained and tender. Can be grilled, fried or roasted , and can take everything from simple seasoning with salt and pepper to heavy-handed punchy marinades. Lamb leg steaks are also amazing cooked on the barbeque. Our totally free-range lamb at Northfield Farm is also hung for at least a week to intensify the flavours you will enjoy with your family.