Lamb Steak

Leg Steak/Chops

Leg Steak/Chops

R142.00 Incl. VAT

In stock
0 out of 5

R142.00 Incl. VAT

720g (4 x 180g) lamb leg chops

SKU: 241 Category:


Lamb steak is tender and delicious, as long as it’s cooked to rare or medium-rare, just 2 minutes per side and a few more seconds on the edges. Lamb steak is a nutritious, delicious, and quick alternative to cooking a whole leg of lamb.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 0.72 kg

Lamb steaks with garlic, basil and spinach polenta


  • Olive oil
  • 2 garlic cloves, finely chopped
  • 125g spinach
  • A small bunch of fresh basil
  • 2 x 150g oiled and seasoned British lamb leg steaks
  • 250g quick-cook polenta
  • 30g parmesan, finely grated
  • Finely grated zest of ½ lemon



  1. Heat a glug of olive oil in a medium saucepan and fry the chopped garlic over medium heat for 2 minutes. Add spinach and most of the fresh basil leaves, then continue to cook until wilted. Transfer to a mini food processor (keep the pan handy) and whizz to a paste (or grind in a pestle and mortar), then stir in 2 tbsp olive oil and set aside.
  2. Heat a frying pan until smoking hot and fry the lamb steaks for 2-3 minutes on each side. Transfer to a plate and cover with foil to rest while you cook the polenta. Pour 1 litre freshly boiled water into the reserved saucepan, then add the polenta, stirring, and cook over medium heat for 3-4 minutes until it has absorbed the water and thickened. Stir in the grated, three-quarters of the spinach/basil paste, a pinch of salt and pepper, and the lemon zest.
  3. Slice the lamb steaks and serve on top of the polenta with the remaining spinach/basil paste.