Australian Butchers' Guild
- Meat Lamb
- Cut Leg
Tender juicy lamb steaks with flavour of oregano and orange.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg Steaks | 25mm Thick | 600g | 2.4kg | 6kg |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Olive Oil | 40ml | 160ml | 400ml | |
| Orange Zest | Finely Grated | 4g | 16g | 40g |
| Oregano | Dried | 0.5g | 2g | 5g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine oil, pepper, oregano and orange.
2. Place steaks on a flat tray and pour over marinade.
RETAIL PRESENTATION
Display in shallow trays. Garnish with fresh sprigs of oregano.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
1. Heat large non stick frying pan over moderately high heat.
2. Cook lamb steaks for 3 minutes on each side, until well browned. Remove to warm plate and cover loosely with foil to keep warm.
SERVING SUGGESTION
Serve with fennel, orange, olive and parsley salad.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Ideal for all seasons.
Note: Alternative lamb cuts include topside, knuckle or rump.
