Lamb Steaks

Command the plate with our Lamb Steak, thick-sliced from leg or rump of grass-fed locals for a steakhouse-worthy chew. This cut screams superior quality, aged briefly for enhanced umami and processed fresh to preserve that wild, meadow-kissed purity.

Pan-sear or char-grill for a Maillard magic crust encasing pink, juicy innards, best with chimichurri or mint yogurt to temper its lively gaminess. Robust for carving, it stars in surf-and-turf twists or solo glory.

Energize with steaks surging in conjugated linoleic acid. From satays to salutes, they steak their claim. Forge ahead—lamb-aste your senses with this local legend.