Lamb Leg Steaks

New Season Winter 2023 Lamb, pasture-raised with organic principles in the happy and fertile conditions of Mangaroa Farms.

Lamb legs are taken from the top, or rump end of the leg and are best suited to fast cooking methods such as barbecuing or pan frying.

To barbecue or pan fry, brush meat with a little oil and season or marinate. Preheat grill, barbecue, or frying pan and cook 3-4 minutes a side for medium-rare or when it is soft and springy to touch. Keep the temperature moderately high. Cook one side until the first sign of moisture appears on the upper side and turn and cook the other side, turning once only. The closer to well done it becomes, the steak will be firm to touch and there will be no sign of pink juices.

To stir fry, 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 hot before you begin to cook meat to prevent stewing. Cook meat in small batches, about 1 cup at a time. Set aside and return to pan with sauces once vegetables are cooked. Stir fry quickly to combine – do not reheat meat for too long or it will toughen.

ORDER CUTOFF TIME 12pm Thursdays for same week pickup.

PICKUP ONLY
Thursdays 4 - 5:30pm 
Fridays 8:30am - 12pm
Saturday 9am - 10am

108 Whitemans Valley Road, Upper Hutt.