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Lamb
Mediterranean Lamb Steaks
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| John Milne of Bel's Butchers in Edzell demonstrates how he makes the Product judged the Best Lamb Product of the Year in the 2011 Meat To Go Awards – Mediterranean Lamb Steaks. |
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| Prepare a topside muscle from a leg of Scotch Lamb |
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| Cut thin butterflied steaks |
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| Use the best parts and leave the ends and facing in stir fry or the likes |
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| Verstegen Bombay Curry sauce is used. |
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| Coat one side of the steak with the Curry sauce |
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| Use a brush for a clean and efficient job |
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| Finely chop apricots and corriander. |
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| Mix together and then add a spoonful of Curry Sauce |
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| Place filing on the top of the lamb steak |
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| Fold over |
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| Skewer with a 18cm bamboo stick (Tea Pou) |
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| Place each steak on an oval separator |
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| Brush Greek Passion World Grill from Verstegen on the top to glaze |
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| Finally dress with some Verstegen Decor France |
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| These Mediterranean Lamb Steaks with a apricot and corriander filling sell at £19.95 per kilo. An average portion weighs 220g and so work out at around £4.40 each. |
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