Lamb leg steak

A cross-cut slice of the hind leg of lamb on or off the bone, with lean pink-red meat and a rich lamb taste, for quick frying in a pan and on the grill.

Lamb leg steak is a cross-cut slice of the hind leg of lamb on or off the bone, with lean pink-red meat, a firm fibrous texture, moderate fat and a rich lamb taste. It is marinated with garlic, rosemary, thyme and lemon and quickly fried in a pan and on the grill to medium, and also braised, roasted and cut for kebab.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Lamb leg steak, Raw: Calories 206.0 kcal, Proteins 18.6 grams, Fats 14.5 grams, Carbohydrates 0.1 grams per 100 g of product.

Calories206.0 kcal

Proteins18.6 grams

Fats14.5 grams

Carbohydrates0.1 grams

Lamb leg steak, Fried: Calories 212.0 kcal, Proteins 24.3 grams, Fats 12.8 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories212.0 kcal

Proteins24.3 grams

Fats12.8 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 77 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Stewed lamb with vegetablesFrench cuisine | Main courses

Braised lamb with vegetables is an exquisite dish of French cuisine inspired by the traditions of provincial gastronomic delights. Slow cooking allows the meat to reveal its tenderness while the vegetables absorb the rich flavors of broth, wine, and aromatic spices. The lamb acquires a delicate texture and a subtle spicy aroma of thyme, while the creamy sauce with a lemon note adds zest. This dish is perfect for a cozy family dinner or a festive feast, and its flavor shines especially bright with a glass of white wine. Braised lamb combines the warmth of home cooking with the sophistication of French gastronomy, making every meal unforgettable.

240