Lamb Steak Recipes Become Luscious and Tender If You Learn the Know-How
There are a few things to know about lamb steak recipes before you begin.
You don't need a lamb recipe to cook lamb steaks. In fact, many people use a beef recipe and substitute lamb for the beef. Or you can use a lamb chop recipe for a lamb steak. Lamb chops and lamb steaks look and cook much the same.
Before you decide on a recipe, you should know which part of the animal the steak came from. Lamb steaks are cut from either the back leg or the shoulder of the lamb. If cut from the top of the back leg, lamb steaks are boneless and a delight to eat. If cut from the center of the leg, you will find one large round bone, but little or no gristle. These are also enjoyable. (However, if steaks are cut from the leg, there will be little meat left for the leg of lamb which is a favorite piece for lamb lovers.) When steaks are cut from the shoulder, the lamb steak will have both bone and gristle. In my opinion, a shoulder-cut lamb steak (which is what you get when you buy a whole lamb from me) is best prepared by turning the meat into a hearty stew or by using a bbq lamb steak recipe.
Shoulder-cut lamb steak recipes tend to be tasty because the muscle there has had a lot of exercise and consequently has developed a stronger flavor than a portion of the lamb that didn't get much exercise.
A slow cooker is ideal for lamb stew and bbq lamb steaks. In my experience, pan-broiled lamb steak recipes from shoulder cuts turn out too tough. Grassfed lamb is best when cooked SLOW and LOW. Take your time and you won't go wrong.
BBQ Lamb Steak
1 or 2 lamb steaks, de-boned, cubed
After cutting lamb steak(s) into small chunks, place into slow cooker or crock pot. Pour moderate amount of barbecue sauce over chunks. Do not add water. Cover and cook for 8-10 hours on low setting. For high setting, cook 4-6 hours.
Option: Cut the steak to pieces after cooking instead of before. The meat is fork tender and will peel away from the bone easily.
Irish Lamb Stew
1-2 pounds lamb steaks, cubed, browned, and drained
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
1 small bay leaf
2 carrots, peeled and cut into slices
2 small onions, sliced thin
3-4 medium potatoes, quartered
1/4 cup quick-cooking tapioca (for thickening stew)
1 10 ounce package frozen peas or mixed vegetables
Sprinkle salt and pepper over cubed lamb steaks. Add all remaining ingredients except peas. Stir. Cover and cook on low for 10-12 hours. Add peas (or mixed veggies) during last 1 to 2 hours of cooking. GOOD!
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