New Zealand Lamb Leg Steaks are lean, tender and packed with classic lamb flavour. Plus, they’re a quick and easy way to enjoy a hearty cut without the full roast. Cut from the leg, they’re meatier than chops and leaner than shoulder - perfect for weeknight dinners or firing up the barbecue. ● Packed with: Protein, iron, selenium, B vitamins (like B12) and zinc. ● Cook options: Pan-fry, grill, or barbecue over medium-high heat for best results – just be careful not to overcook! Then rest for 3-5 minutes before serving ● Prep process: Bring to room temp and season well! Meal inspiration: ● Garlic & rosemary lamb steaks: A flavour-packed dinner in under 20 minutes - perfect for the whānau. ● Grilled lamb & couscous: An easy one to feed the masses, or just yourself after a busy day! ● Lamb steak wraps: Just toss the leftovers in a wrap with some greens and sauce and you’re away. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.