Leg Steaks, Center-Cut Bone-In — Lamb
Our Lamb Leg Steaks are center-cut, bone-in steaks sliced from the hind leg of our pasture-raised Barbados Blackbelly × Katahdin lambs. Cut at approximately 1.5" thick and packed two per package, this cut delivers a true steak-style experience with clean structure, balanced fat, and naturally mild lamb flavor.
Barbados Blackbelly and Katahdin are hair sheep breeds selected for efficient pasture performance and a lighter, cleaner lamb profile than many wool breeds. Finished on pasture, these lambs develop firm muscle, subtle marbling, and a mild, savory flavor without strong or “gamey” notes.
Breed
Barbados Blackbelly × Katahdin (hair sheep known for clean flavor, pasture efficiency, and strong muscle development)
How We Raise Them
Pasture-raised using rotational grazing with continuous access to diverse forage, fresh air, and open movement. Slow, natural growth supports balanced muscle development and consistent flavor.
What We Feed Them
Primarily forage-based, supported by clean supplemental feed as needed — no hormones, no antibiotics, no shortcuts.
Cut
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Cut: Center-cut, bone-in leg steaks (cross-cut hind leg)
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Typical Thickness: Approximately 1.5" (varies slightly by animal)
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Pack Format: 2 steaks per pack
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Best For: Grill, cast iron sear, or gentle braise
Texture & Flavor
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Texture: Firm and steak-like; tender when cooked properly and rested
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Flavor: Naturally mild lamb flavor with clean, savory depth
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Fat: Lean-to-moderate with light intramuscular marbling and balanced exterior fat
Cooking
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Grill / Cast Iron: Sear hot and finish to 130–140°F (medium-rare to medium)
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Reverse Sear: Bring gently to 120–125°F, then finish with a high-heat sear
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Braise: Suitable for wine or herb braises to soften connective tissue
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Rest: 5–10 minutes before slicing for best moisture retention
Pack Options (2 Steaks Per Pack)
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Petit: approximately 1.2–1.6 lb total
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Standard: approximately 1.6–2.2 lb total
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Farmstead: approximately 2.2–3.0 lb total
Individual steak size varies naturally based on lamb size, muscle development, and cut thickness. We finish our lambs between approximately 100–187 lb live weight, so pack weights will vary slightly from one animal to the next.
