Marketside Lamb Leg Steak, Seasoned, 0.6 - 1.9 lb (Fresh)

This is a favorite! When I'm overworked and have no time for feed prep, I have this lamb dish delivered, pop it into the oven, %26 make a salad. By the time I am done, the lamb is too! Marketside's cut is tender, juicy, %26 perfectly seasoned. I wish the price were lower, but other than that, it hits the mark!

These were convenient and "low-energy" prep. I have depression and rarely want to cook for myself so this was a nice treat to myself. I felt so much better after making a good meal for myself and my house smelled very homey, too.

These lambs takes are so consistently delicious. Nonfat. None grizzly. I prefer them to leg of lamb or rack of lamb. They’re easy to prepare. And you get all the meat. You don’t get any of the junk. I like them with extra rosemary, and I buy mint jelly, they’re so good.

I made gyros last week for the family. I did put the meat in the crockpot for six hours. Very tender and flavorful. Hardly any preparation except cutting up red onions, tomatoes lettuce etc. I would not recommend warming up the pita bread or Naan because it got hard as a rock. By itself is ok.

perfectly seasoned baked in covered casserole with seasoned rice for an hour on 425 and was phenomenal

I love these. They ae tasty and contain two nice portions, Cook just like a steak to your liking and you have a super dinner!

These lamb steaks are the best. They have great seasoning on them already so no need to prep. I put them in the air fryer and they’re so quick and easy to cook a great midweek meal when you’re busy!

I'm a senior living alone. This is a great alternative to a leg of lamb which would be too much for one person. I also do a lot of skillet cooking and these are delicious cooked in Butter just like beef steak. Enjoy!!

These seasoned lamb legs are out of this world delicious! They are just the right size for a couple. The rosemary, onion, and garlic are the perfect mix of flavors. Everyone will love this! Please, Walmart, keep this item in the meat section. My son was worried he wouldn't like a lamb, but he raves about this product.

Very tasty meat. Used sous vide, 48 hrs at 126 degrees, to get a very tender result. You can leave it in the waterproof plastic package from the store, and put that in the sous vide (water oven), where a constant temp is maintained, so the meat stays medium rare, at 126. Or set another temp, for more done. The long cook time breaks down the collagen in the meat, which is what can make it tough. Perfectly done, and perfectly tender. Save the juices inside the package used to cook it, for gravy-making. I seared it in a black iron pan; easier than going outside to the grill, especially in December weather. Served the sliced meat and gravy over cous-cous.