Cut: rump Greek Lamb Steaks

  • Meat Lamb
  • Cut Rump

Thick juicy lamb steaks with a wonderful fresh flavour. These elegant steaks will impress everyone at your next spring BBQ!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Rump 25mm Thick Steaks, approx 300g each 600g 2.4kg 6kg
Olive Oil 20g 80g 200g
Flat Leaf Parsley Finely Chopped 15g 60g 150g
Garlic Crushed 10g 40g 100g
Lemon Zest Finely Grated 5g 20g 50g
Black Pepper Cracked 2g 8g 20g
Thick Skewers 15mm Long 4 16 40

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Soak skewers in water.

2. Combine oil, parsley, garlic, lemon and pepper. Add steaks and coat well.

3. Thread 2 steaks onto each skewer.

 RETAIL PRESENTATION

Display on tray.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat char grill BBQ plate on a high heat.

2. Cook lamb for 4-5 minutes on each side. 

3. Remove from heat. Cover loosely with foil and rest in a warm place for 10 minutes.

4. Remove from skewers and carve into thick slices.

 SERVING SUGGESTION

Serve with greek salad.