Free-Range Lamb Leg Steaks from New Zealand (500g)

Horizon Farms


Small steak portions from the leg of lamb. Not as tender but very lean and rich in flavor - a definite go for lamb lovers. These can be cooked in the frying pan or on the grill. One pack of 500g (1.1lbs) contains 3-4 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.

Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been a cultural tradition in New Zealand. 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.



Contents 1 pack contains 3-4 steaks
Weight 500g (1.1lbs)
Serves Serves 2-4 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. 4 hours
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.



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


✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy, and light in color due to the natural feed and the young age of the lambs.

 New Zealand Lamb


At A Glance

Sheep Breed Romney breed
Farm/Ranch Family farms in New Zealand
Region North Island of New Zealand
Breeding All year free range on open pastures
Feeding 100% 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

Free-Range Lamb Leg Steaks

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.

Free-Range Lamb Leg Steaks

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.

Free-Range Lamb Leg Steaks

Cook slowly on low to medium heat. You need to hear it sizzle. 

Free-Range Lamb Leg Steaks

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.

Free-Range Lamb Leg Steaks

Place the steaks on a cutting board and allow them to cook on residual heat.

Free-Range Lamb Leg Steaks

Use a large sharp knife and cut it into thin slices against the grain for best results.

Free-Range Lamb Leg Steaks

Juice and flavorsome leg of free-range lamb. Sprinkle with sea salt and enjoy it as is.


Customer Reviews

Based on 7 reviews

Translated from Japanese: Lamb meat is rarely sold at local supermarkets, so I searched for it online and found this. I bought it once and ordered it again because it was so delicious. Lamb steak is good.

I love it

Translated from Japanese: It’s mainly for my dog.
Because there's only sliced meat in the supermarket near my house, this lean meat comes in handy.
Sometimes we humans eat it, too. It doesn't smell and although I don’t usually like lamb, it's delicious.


Translated from Japanese: I used to buy different lamb chunks, but it was too big for a small family, so I often buy this these days. I also bought it for yakiniku. I think this product has less drip and tastes better, so I reordered it. One piece is just the right thickness and is easy to use. Of course, the taste is good and you can enjoy the flavor of lamb without a bad smell.

Chewy and firm

Translated from Japanese: I like meat, but maybe because I wasn't so used to lamb and grass-fed thighs, it was a bit more chewy than I expected, and I personally thought that it was "rugged meat." I didn't taste any strange odor. It was a good experience, thank you. I’m planning to have it again, so I will try to look up recipes beforehand.


Translated from Japanese: I've ordered before.
It's the best. I will not order anywhere else anymore.
I ate it during a solo camp tour 😋
I will buy it again (^^ ゞ