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.
Meet Park Farm
‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’Andy Clarke, Park Farm
Andy Clarke believes in low-intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow