Description

Description
Boneless lamb shoulder steaks prepared from Staffordshire lamb and cut from the blade side of the shoulder. With natural marbling throughout, these steaks are ideal for slow cooking, becoming tender and full of flavour as they cook.

A versatile cut, particularly well suited to curries, casseroles and braised dishes.

Supplied as 8 steaks per pack, each weighing approximately 6–7oz.

Cooking Guide

• Brown the steaks in a hot pan to colour.
• Transfer to a casserole dish with stock, sauce or curry base.
• Cover and cook at 160°C (140°C fan) for 2–2½ hours, until tender.
• Alternatively cook in a slow cooker on low for 6–8 hours.

Slow cooking is recommended for best results.

Serving Suggestion
Ideal for lamb curries, tagines, casseroles and slow-cooked stews.