Leg steaks come from the leaner part of the leg and come 'bone-in'. The bone-in steaks are cut from the centre of the leg Best for: grilling or barbecuing
DescriptionPark Farm says:
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Heat a heavy-based frying pan, and cook the steaks for about 3 minutes a side. Rest meat before serving.
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