2lb Lamb Steaks
 Boneless Lamb Steaks
Selected from the chump end of the loin for tenderness even when grilled.
These steaks can be diced for curry or casserole,a family favorite dinner
. Compare our price in any high street or supermarket,it's easy to see why more and more people shop at Crowhill.

*Cooking Times are a guidline only

Recipe Suggestion:

Lamb Steaks red wine sauce
  • 8 brown shallots,peeled and quartered but left whole at the root
  • 4 lamb steaks
  • 1oz butter
  • 4 tablespoon of balsamic vinegar
  • 200ml small cup red wine
  • 150ml beef stock
  • 1 tablespoon redcurrant jelly
Cooking Method
  1. Simmer the shallots in a pan of water for 2-3min,drainand set aside
  2. Season the Lamb Steaks with salt and crushed peppercorns
  3. Heat half the butter in a pan until sizzling,fry the lamb steaks 3min each side for medium or cooked to your liking.
  4. Remove the lamb steaks from the pan and keep warm.While they rest add the rest of the butter to the pan and fry the shallots in the sticky pan until turning brown
  5. Add the balsamic vinegar and bubble for 3min
  6. Add the wine and boil down until sticky,then add the beef stock and simmer until it all comes together
  7. Add the redcurrant jelly making sure it dissolves completely
  8. Pour juice over lamb steaks and serve immediately
  9. Serve with vegetables or green beans and chips
Crowhill Quality Butchers - Quality is not just our middle name