We've taken a leg of lamb and sliced through it to form individual steaks.

Lamb gigot steaks are a really delicious alternative to standard lamb chops or beef steaks, and the meat will be tender and flavoursome as it's taken from the leg.

Tip: Coat with homemade or shop-bought mint glaze to add an extra shot of flavour.

Taken from lambs which were bred and reared in the mountainous pastures of the Andes in Southern Chile in a beautiful, high-altitude environment made up of mountains, fjords, and forests.

Although only 1000 miles from Antarctica, the area has a similar climate and landscape to the Alps, and our sheep are free-ranging and left to graze on the high quality grasses and wild flowers that are native to the region.

Each leg weighs a minimum 1.4kg - and is supplied cut into around 8 individual steaks.

The steaks will vary between 150g to 250g each.

Supplied frozen

If you don't want to eat all the steaks at once, allow to thaw a little until the steaks can be separated - then re-feeze the ones that you don't want to eat immediately.