Description

Taken from the centre-cut of lamb leg, our lamb gigot steaks are a succulent and delicious alternative to lamb steaks cut from the loin. Gigot, meaning ‘leg’ in French, is a traditional cut that is exceptionally tender owing to the bone marrow, that melts upon cooking releasing its rich, creamy flavour into the grass-fed lamb. These classic steaks lend themselves to frying or griddling on a high heat, or alternatively slow-cooking for a wholesome mid-week casserole. The impressive, sweet taste of our British lamb reflects the quality of the lush pastures where our flocks mature, on diets of wild flowers, herbs, and natural grasses.