Raw lamb steaks perfect for grilling. Photo by Deborah Kaplan.

Occasionally in the last couple of years, the local supermarket meat department had lamb steak as a cut, sold as lamb sirloin steak. The typical lamb cut that I have seen for sale on a regular basis has been either a shoulder-blade chop, lollipop rib rack, loin lamb chop or a partial leg roast. I figured out by the look of it that it was a cross-section of a leg of lamb. So, I went to our local butcher to buy a leg of lamb and had him slice it down into steaks at 1/2″ thick. The first ones I bought were amazing, tender and flavorful. The second group I bought was really tough as a hoe and I ended up using the all the steaks over a course of a couple of months in stews and soups. After that,  I went back to the original source and saw that they had two legs of lamb roasts about 10 inches long in the case. Both roasts produced a combo of 10 steaks, plus 6 soup/stew bones and a quart sized resealable bag worth of stewing meat. Of course it came to $50.00 but lamb is not inexpensive and in the long run it was cheaper this way rather than buying just one lamb steak at a time. I prefer doing this as opposed to cooking the whole roast, as with just the two of us, we would be eating lamb everyday for a week. MIL as a rule won’t eat a slice of meat however she will use the stew bones to flavor her soups, plus she likes to eat the marrow. Well, now I have to go get the propane bottle filled so I won’t run out of gas in the middle of grilling these lovely steaks.