Semi-Boneless Lamb Leg Steak (Per Pound)

Lamb steaks are cross-section cuts from the widest end of the leg of lamb. Compared to the full leg, they cook up so much quicker, making them a great choice for weeknight cooking. The steaks just need to be seared or grilled for a few minutes on each side—no oven finishing necessary. They are tender and full of flavor, a perfect partner with a savory pan sauce or chunky salsa or chutney.