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STEAKS/CUTLETS

PAN-FRYING

Pan-frying

For a chilled, 3/4-inch thick lamb leg steak (250-300g) or cutlets with similar thickness, and to obtain a medium rare doneness:

  1. Remove the steak/cutlet(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.

  2. After which, season the steak/cutlet(s) with your seasoning of choice.

  3. Heat up a pan or skillet on medium-high heat.

  4. Once the pan starts smoking, add in a small amount of oil with a high smoke point (such as avocado or peanut oil), enough to coat the entire pan.

  5. Immediately place the steak onto the pan and press it gently to ensure maximum contact between the steak and the pan. (For lamb cutlets, place the fat side on the pan first for 20-30 seconds to let the fat render, then place them on the side.)

  6. After 1min 20s, flip the steak/cutlets over and press it gently again.

  7. After 50s, lower the heat to medium low and add 2 tablespoons of butter to the pan, as well as fresh thyme or rosemary and 2 cloves of garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)

  8. Start basting (scooping and pouring over) the butter onto the pan for the next 30s.

  9. Take the steak/cutlet(s) off the pan and let it rest for 5 minutes on a carving board.

  10. Your steaks/cutlets are now ready to serve.

GRILLING

For a chilled, 3/4-inch thick lamb leg steak (250-300g) or cutlets with similar thickness, and to obtain a medium rare doneness:

  1. Remove the steak/cutlet(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.

  2. After which, season the steak/cutlet(s) with your seasoning of choice and coat it with some high smoke point oil (such as avocado or peanut oil).

  3. Fire up your charcoal or electric grill and aim for a medium high heat.

  4. Once the grill is hot enough, place the steak on the grill and press it gently to ensure maximum contact between the steak and the pan.

  5. Brush the steak a few times with a little butter infused with some herbs (thyme and/or rosemary) and garlic.*

  6. *The herbs and garlic are unnecessary but add a great deal of flavour.

  7. After 1min 20s, flip the steak over and press it gently again. Brush the steak again with some butter.

  8. Take the steak off the grill and let it rest for 5 minutes on a carving board.

  9. Your steaks/cutlets are now ready to serve.

SOUS VIDE

For a 3/4-inch thick lamb leg steak (250-300g) or cutlets with similar thickness, and to obtain a medium rare doneness:

  1. Season the steak/cutlet(s) with your preferred seasoning and seal it in a sous vide-safe vacuum bag or food-safe ziploc bag. You can add in herbs or spices if you wish - rosemary or thyme are suitable for lamb.

  2. Set up your sous vide circulator and tank, and set the temperature to 57°C. Drop your steak/cutlet(s) into the sous vide bath.

  3. Leave the steak/cutlet(s) in the sous vide bath for 1-3 hours max, and take it out of the bag once done.​

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If you ordered a sous vide steak/cutlet(s) from us, start here. Leave them at room temperature for about 30-40 mins before moving on to the next step.

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  1. Pat the steak/cutlet(s) dry with a kitchen towel.

  2. Heat a pan up to high heat, and once the pan starts smoking, add in enough cooking oil (with a high smoke point eg. avocado or peanut oil) to coat the pan.

  3. Immediately place the steak/cutlet(s) onto the pan and press it gently to ensure maximum contact between the steak/cutlet(s) and the pan.

  4. After 15-20s, flip the steak/cutlet(s) over and press again gently for the same amount of time.

  5. Take the steak/cutlet(s) off the pan and brush it with some melted butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)

  6. Your steaks/cutlets are now ready to serve.

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ROASTS

Oven-Roasted: Leg/Shoulder

OVEN-ROASTED: LEG/SHOULDER

For a 1kg lamb leg/shoulder roast and a doneness of medium-rare:

  1. Remove the roast from the fridge 1.5 hours before cooking to allow it to come up to room temperature.

  2. While the roast is coming up to temperature, season it with your preferred seasoning generously or to your liking.

  3. Preheat your oven to 180°C. 

  4. Once the oven is preheated AND your roast has come up to room temperature, place the roast onto a roasting rack and into the preheated oven.

  5. Cook the roast for approximately 45-50 mins or until it reaches an internal temperature of 52°C.

  6. Take the roast out of the oven, cover it with aluminium foil and let it rest for 25-30 mins.

  7. In the meantime, raise the temperature of the oven to 225°C.

  8. After the roast has rested, place it back in the oven for 5-7 mins or until the exterior is brown and crisp.

  9. Finally, remove the butcher’s twine and serve.

OVEN-ROASTED: RACK OF LAMB

For a whole lamb rack (1kg) and a doneness of medium-rare:

  1. Remove the roast from the fridge 1.5 hours before cooking to allow it to come up to room temperature.

  2. While the roast is coming up to temperature, season it with your preferred seasoning generously or to your liking. (Optional: You may want to wrap the bones with aluminium foil in order to prevent them from burning in the oven.)

  3. Preheat your oven to 180°C. 

  4. Once the oven is preheated AND your roast has come up to room temperature, place the roast onto a roasting rack and into the preheated oven.

  5. Cook the roast for approximately 45-50 mins or until it reaches an internal temperature of 52°C.

  6. Take the roast out of the oven, cover it with aluminium foil and let it rest for 25-30 mins.

  7. In the meantime, raise the temperature of the oven to 225°C.

  8. After the roast has rested, place it back in the oven for 5-7 mins or until the exterior is brown and crisp.

  9. Your rack of lamb is now ready to serve.

SOUS VIDE

For a 1kg (approximately 4-5 inches in length) roast, with a target of medium-rare:

  1. Season the roast with your preferred seasoning and seal it in a sous vide-safe vacuum bag (other methods are also viable - see helpful pointers). You can add in herbs or spices if you wish - rosemary or thyme are suitable for steaks.

  2. Set up your sous vide circulator and tank, and set the temperature to 57°C. Drop your steak into the sous vide bath.

  3. Leave the steak in the sous vide bath for 4-6 hours max, and take it out of the bag once done.

 

*If you ordered a sous vide roast(s) from us, start here. Leave them at room temperature for at least 1.5 hours before moving on to the next step.

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  1. Pat the roast dry with a kitchen towel.

  2. Heat a pan up to high heat, and once the pan starts smoking, add in enough cooking oil (with a high smoke point eg. avocado or peanut oil) to coat the pan.

  3. Immediately place the roast onto the pan and press it gently to ensure maximum contact between the roast and the pan.

  4. Keep turning the roast in the pan every 20-30s to sear all sides of the roast until browned.

  5. Once the roast is seared to your liking, take it off the heat and brush it with some melted butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)

  6. Your roast is now ready to serve.

DONENESS CHART

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