Lamb Steak

Lamb Steak – $18/lb

The weeknight lamb dinner secret… steakhouse flavor, no special-occasion required.

Hand-cut boneless lamb steaks from the leg or shoulder — substantial portions with rich, marbled flavor that hold up beautifully to high-heat cooking. Way more accessible than a whole roast, way more impressive than chops, and ready in 10 minutes flat. The cut that turns lamb into a regular dinner instead of just a holiday meal.

Perfect for:

• Weeknight grilled lamb dinners 😋
• Cast-iron sear & butter baste
• Mediterranean-style with feta, olives & tomatoes
• Sliced over salads & grain bowls
• Gyro-style pita sandwiches with tzatziki

What Makes It Different:

• Boneless & substantial — no fighting with bones at dinner
• Cooks in 10 minutes total — perfect for weeknights
• Rich, marbled lamb flavor without the gamey edge
• Easy portion control — one steak per person

Why Hooser:

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

Cooking Tip:
Pull from fridge 20 minutes before cooking. Marinate 1+ hour in olive oil, lemon, garlic, oregano, and a pinch of cumin. Sear in HOT cast iron or grill over hot coals — 3–4 minutes per side for medium-rare (135°F internal). Rest 5 minutes. Slice across the grain. Finish with flaky salt and a squeeze of lemon.

Ordering:

• Sold by the pound
• Hand-cut boneless steaks
• Fresh-cut and vacuum sealed

Price:
$18 per lb