Lamb Steak

Lamb Steak, $18 per lb

Lamb for a weeknight.

Hand-cut boneless lamb steaks from the leg or shoulder, substantial portions with rich, marbled flavor that hold up to high heat. More approachable than a whole roast, more filling than chops, and ready in about 10 minutes.

Perfect for:
• Weeknight grilled lamb dinners
• Cast-iron sear and butter baste
• Mediterranean style with feta, olives and tomatoes
• Sliced over salads, grain bowls or gyro-style pitas

What to Expect:
• Boneless and substantial, no fighting with bones at dinner
• Cooks in about 10 minutes total
• Rich, marbled lamb flavor without the gamey edge
• One steak per person for easy portions

Why Hooser:
• Locally sourced quality lamb
• No fillers, no additives, no shortcuts
• Hand-cut and vacuum sealed
• Flavor that stands on its own

Cooking Tip:
Pull from the fridge 20 minutes before cooking and marinate an hour or more in olive oil, lemon, garlic, oregano and a pinch of cumin. Sear in hot cast iron or grill over coals, 3 to 4 minutes per side for medium-rare (135°F internal). Rest 5 minutes and slice across the grain.

Ordering:
• Sold by the pound
• Hand-cut boneless steaks
• Pickup at the ranch or shipped anywhere in the United States

Price:
$18 per lb