Horizon Farms
Free-Range Lamb Leg Steaks from New Zealand (200g)
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This product has recently been changed from 500g to 200g for easier use and storage. Due to a rise in production and transportation costs, the price per gram has also increased. We sincerely apologize for any inconvenience this may cause and kindly ask for your understanding.
Small steak portions from the leg of lamb. Not as tender but very lean and rich in flavor - a must-have for lamb lovers. These can be cooked in the frying pan or on the grill. One pack containing 200g (7oz) of steaks, nicely trimmed and ready to cook. Season with olive oil, sea salt, black pepper, and garlic powder. Cook to medium-rare and cut thinly against the grain for the best results.
✔ All year free-range and open pasture-raised. Grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy, and light in color due to the natural feed and the young age of the lambs.
Contents
| Contents | 1 pack |
| Weight | 200g (7oz) |
| Serves | Serves 1-2 depending on serving style |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 2h |
| Cooking Method | Frying pan, skillet and grill |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
Details
| Also known as | Spring lamb, neck bones, neck filet, lamb bones |
| Country of Origin | New Zealand |
| Ingredients | Lamb |
| Cut from | Leg |
| Category | Steaks |
| Packaging | Vacuum packed together |
New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand.
At A Glance
| Sheep Breed | Romney and other mixed breeds. |
| Farm/Ranch | Family farms in New Zealand |
| Region | North Island of New Zealand |
| Breeding | All year free range on open pastures |
| Feeding | Grass-fed and grass-finished |
| Traceability | 100% fully traceable from farm to fork through lot numbering and management. |
| Growth-Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| Chemically Pesticide Treated Grass | Never |
| GMO feed | Never |
Lamb Leg Steak Recipe Instructions
Defrost in the fridge overnight. Remove from packaging and allow the meat to come to room temperature for about 15 minutes. Remove any moisture with a paper towel.
Quality meat does not need heavy seasoning or marinade. Simply season with sea salt, freshly ground pepper, and garlic powder. Rub it all in with olive oil.
Cook slowly on low to medium heat. You need to hear it sizzle.
Turn often and make sure you don't overcook the steaks. Once the core temperature hits 50 degrees C, remove the steaks from the heat.
Place the steaks on a cutting board and allow them to cook on residual heat.
Use a large sharp knife and cut it into thin slices against the grain for best results.
Juicy and flavorsome leg of free-range lamb. Sprinkle with sea salt and enjoy it as is.
