Lamb Bone-In Strip

Lamb Bone-In Strip Steaks

1. Thaw packaged lamb on a dish in the refrigerator.

Stove top:
2. In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil on medium-high.
3. Season lamb with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.

Oven or Grill:
2. Preheat broiler to high or grill to medium-high.
3. Lightly brush lamb with olive oil and season with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.

We recommend cooking lamb steaks at 375° to 400° F. Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove lamb steaks 5° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.

Lamb Steaks Internal Temperature Guide
Rare: 125° to 130° F (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 145° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 155° to 165° F (USDA Recommends 170° F)
Well Done: Not Recommended


Lamb Bone-In Strip

You won't find a lamb steak like this anywhere else. Cut on the bone from the more succulent, fatty side of the loin, two of these tender strip steaks are an ideal serving with a wonderful presentation. Perfect for grilling or broiling. Enjoy our new pricing on this selection. While we make every attempt to meet the thicknesses listed, these figures are only averages.

Ordering Information

Domestic Lamb Strip Steaks - 8 steaks - 6 oz. ea. - 2.5" thick
Item # 99674
$99.95Qty: 
Domestic Lamb Strip Steaks - 8 steaks - 8 oz. ea. - 3" thick
Item # 99676
$124.95Qty: 



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