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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 cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to ... |
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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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| 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 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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