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Meat > Lamb > Lamb Products > Lamb - Steaks
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Steaks
Lamb steaks are usually cut from the leg. Small, expensive steaks
are cut from the loin and are known as medallions or noisettes.
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Leg Steak
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A leg steak is obtained from the center of the leg. It is identifiable
by the crosscut section of round leg bone within the meat. Grilling,
broiling, and pan-frying are suitable cooking methods. |
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Medallion or Noisette
Crosscut slices of the boneless loin are known as medallions or
noisettes. They are best suited for rapid cooking methods such as
sautéing or broiling and are often served with a sauce.
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| More Lamb Products >> |
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Lamb - Steaks article - Related Content |
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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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| Thawing | Preparing a Rack of Lamb | Preparing a Crown RoastPreparing a Guard of Honor | Boning and Butterflying a Leg of Lamb | Grinding
Thawing
Lamb that has been ... |
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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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| 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 ... |
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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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| 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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| 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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