Our Leg Steaks are packed full of flavour and easily transformed into a range of delicious dishes. Leg steaks are great pan fried or barbequed, sliced up and tossed through a stir fry, or in the winter months you can even try them in a spicy curry or a hearty casserole.
Brush lamb with oil and lightly season with salt and pepper. Fry in a hot pan or on BBQ plate – 2 minutes each side for medium rare, 3 minutes for well done.
Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok. Ensure the wok is very hot before you add the lamb, to prevent stewing. Cook the lamb in small batches, about one cup at a time. Set aside. Return to pan with sauces after cooking vegetables. Stir fry quickly to combine. Don’t reheat lamb for too long or it may toughen.