Grassfed Lamb Steak (Bone-In)
Grassfed Lamb Steak (Bone-In)
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Rebel Pastures Grassfed Lamb Steak (Bone-In) is the real deal—100% grassfed, grass finished, and raised with integrity on open pastures. Our lambs live freely, no confinement, no grain, and play a key role in regenerating the soil through rotational grazing. This bone-in steak brings unmatched flavor and tenderness, with the rich taste only true pasture-raised lamb can deliver.
Perfect for grilling or pan-searing, each cut reflects our commitment to quality and transparency. At Rebel Pastures, we give a damn about raising food the right way, from pasture to plate.
Contains: 1 Steak
The secret ingredient in my kafta kabobs is Rebel's ground lamb.
I am beyond pleased with the quality of meat and the service I receive at Rebel Pastures. Jennifer was most helpful and accommodating more recently with my last order which I so appreciated!!
Debra Clayton
I made gyro meat with half Rebel ground lamb and half Rebel ground beef. So yummy! I’ve made this recipe before, but the flavor with Rebel meats was superior! You can taste the quality. Thanks!
So flavorful and juicy! Lamb makes the best kabobs
Bought these as a trial to try a different kind of meat. We are not a big fan of lamb. This style cut changes the flavor and taste of lamb. We are hooked. Oh wait, don't buy it not good. That way it won't be sold out haha. Packaging is a deal breaker for me when ordering from small business. I have to say Rebel does a good job of packaging. Can't wait to taste the chicken and steak
Using Lamb mixed with grass-fed beef makes a wonderful tasting meatloaf or
use ground lamb in "shepherd pie"!
Delicious!
Bought one for Christmas and again for New Years celebration.
Since moving in USA and buying meat from grocery stores I had forgotten how the real lamb tasted like.
Rebel Pastures, you are making it very hard for me to buy meat at grocery store again:)
I purchased the leg of lamb for Christmas Eve dinner for my small family (5 adults 1 toddler). Never cooked leg of lamb before, and was worried how it would turn out. Well, I worried for nothing. I followed a Mediterranean recipe for leg of lamb with potatoes and Lebanese rice. It was wonderful! Lamb was fall off the bone, and so good! My older son who is a meat connoisseur said it was perfect, due in large part to the quality of the meat (not to dis my cooking skills!)
This is the first time I’ve been disappointed in a piece of meat. It seem to have a lot of sinew, but maybe, I was cooking it wrong. If someone knows how to cook this, please let me know.
Made our Rebel lamb shoulder in the crockpot with potatoes and carrots for Easter. Our family loved it!! The lamb was very tender and mild. Definitely will be trying the chops next!