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A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Suitable cooking methods for a lamb leg steak are grilling, broiling, and pan-frying.
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USDA Nutrition Facts |
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| Serving Size 1 unit, cooked (yield from 1 lb raw meat) |
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| Calories 283 |
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| Protein 24g |
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| Total Fat 19g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 339mg |
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| Sodium 81mg |
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| Cholesterol 97mg |
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| Serving Size 1 oz |
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| Calories 282 |
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| Protein 16g |
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| Total Fat 23g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 222mg |
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| Sodium 59mg |
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| Cholesterol 73mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 231 |
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| Protein 23g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Potassium 315mg |
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| Sodium 94mg |
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| Cholesterol 85mg |
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Leg Steak, Lamb term - Related Content |
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| A food that is made from a combination of hearty ingredients that are mixed together in a savory broth. The addition of steak to this soup provides a meaty texture that enhances ... |
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| A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness. Depending on ... |
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| Refers to the thick droplets of wine that form on the inside of the glass and stream down when wine has been swirled or consumed.
“Legs” is also used as a descriptor of wine that ... |
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| A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut. In addition to salads, this green can also be steamed and served as a ... |
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| A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar. It is generally served cold as a condiment and is also used for basting ... |
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Steaks
Lamb steaks are usually cut from the leg. Small, expensive steaks
are cut from the loin and are ... |
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LAMB Cooking Temperatures and Times
Oven cooked at 325°F
Approximate Cooking Time (Minutes per pound)
Cut
Weight
Med-Rare(145°F)
Medium(160°F)
Well ... |
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| General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb
Rotisserie cooking requires three key components: The spit assembly, a means to turn ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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| The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. |
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| This sandwich is perfect to warm you up on a chilly evening. |
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| Grilled steak |
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| Easy and fantastic! |
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| Grilled steak combined with apples and cheese in a tortilla then grilled again. |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to French a Rack of Lamb,' has easy-to-follow instructions to create a perfect centerpiece for Easter that everyone will enjoy. |
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| RecipeTips.com's video demonstration, 'How to Roast a Rack of Lamb,' has easy-to-follow instructions to roast a rack of lamb that will make everyone's mouth water. |
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| RecipeTips.com's video demonstration, 'How to Carve a Rack of Lamb,' has easy-to-follow instructions to carve a rack of lamb. |
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