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 tender, 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.
8 steaks | 6 oz ea (2.5" thick)
8 steaks | 8 oz ea (3" thick)
Ordering Information
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