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Vendor: Onlinemeatshop

Fresh Halal British Lamb Leg Henry Steaks - Red Tractor Approved

£8.99
£8.99
Fresh Halal British Lamb Leg Henry Steaks - Red Tractor Approved
Fresh Halal British Lamb Leg Henry Steaks - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Halal Lamb Leg Henry Steaks come from British lamb leg, sliced thin into pan-ready steaks. Certified Halal and made from 100% lamb with no added ingredients, each steak arrives Fat-On or Fat-Off in three sizes — 225-250g, 450-500g and 650-750g — ready for a quick sear or grill.

The cut, explained

Each Henry steak is cut across the leg muscle into one broad, even steak — not a whole roasting joint. Go Fat-On for a basting cap, or Fat-Off for a leaner trim on direct heat. The three sizes — 225-250g, 450-500g and 650-750g — suit different pans and appetites.

Sizes and finish

Leg Henry Steaks come in three sizes — 225-250g, 450-500g and 650-750g — each Fat-On or Fat-Off. Packs run 500g to 4kg, in 500g, 1kg, 2kg or 4kg, from a single steak to a bulk case.

What is a Henry steak?

A Henry steak is a leg steak — lamb leg meat sliced thin across the grain, not a chop and not a whole roasting joint. It isn't a separate cut or a marinated product either, just the same leg cut into Fat-On or Fat-Off steaks from 225g to 750g. Whole leg isn't offered here, so pick the steak size and pack you need.

One 225-250g steak covers a single serving; go for the 450-500g size to feed two, or the 650-750g steak to split between two or three.

Feeding the family? Order the 1kg or 2kg pack, or step up to 4kg for a larger gathering.

Keep these steaks refrigerated and cook within the guidance on the pack. Frozen steaks need around 12 hours to defrost — overnight in the fridge works well.

Once thawed, cook within a day or two, and don't refreeze steaks that have already been defrosted.

Typical values per 100 g (raw):

Energy134 kcal
Protein20.29 g
Fat5.25 g

Basis: a composite of trimmed lamb retail cuts, lean only. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4" fat, choice, raw" (FDC 174307).

Pan-seared, sliced against the grain: get the pan ripping hot, sear a 225-250g Fat-Off steak for 2-3 minutes a side, rest it briefly, then slice thin against the grain.

Grilled, fat rendered first: score the fat cap on a 450-500g Fat-On steak and grill fat-side down first so it crisps while the centre stays pink.

Griddled and diced for skewers: griddle a 650-750g steak in batches, then dice it for kofta-style or boti kebab skewers.

Sliced thin, Leg Henry Steaks pan-fry into a quick lamb-chop style dinner, or dice the thicker 650-750g steak for kofta-style kebabs or boti skewers.

Fat-On steaks work well on a Middle-Eastern-style grill with cumin and garlic; Fat-Off steaks dice neatly into a lamb karahi or curry.

What pan should I use for a Henry steak?

Reach for a heavy cast-iron or stainless pan — it holds heat best for these leg steaks, while a thin non-stick pan cools too fast for a proper sear.

How hot does the pan need to be?

Get it smoking hot before the steak goes in, especially for the thinner 225-250g size, so the outside sears in the first minute rather than cooking through slowly.

Should the fat be rendered before searing?

For Fat-On steaks, start fat-side down over medium-high heat to render and crisp the cap, then flip onto the flesh side to finish the sear.

How do I know the pan is hot enough?

Flick a drop of water onto the pan — it should skip and evaporate almost instantly, or you should see a light haze of smoke rising from the oil.

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