Grilled Lamb Leg Steaks - For the Carnivore Diet
Thick-cut lamb leg steaks love high heat. A simple dry brine with salt and a quick sear gives you deep browning and a tender, juicy interior without any plant seasonings. Tallow keeps the flavor purely animal-based and boosts crust and moisture.
Set up a hot two-zone grill so you can sear hard, then finish gently to your preferred doneness. Bone-in steaks may take a touch longer than boneless, but the round bone also adds flavor and helps retain moisture. An instant-read thermometer makes it easy to nail the perfect finish.
Rest briefly, then slice across the grain and spoon over any melted tallow and juices. Leftovers are excellent cold or quickly rewarmed in a skillet with a bit more fat. This is a straightforward, meat-first plate that showcases lamb’s natural richness.
Ingredients
- 2 lamb leg steaks, 10–12 oz each and 1–1.25 inches thick (bone-in or boneless)
- 1 to 1.5 teaspoons fine salt
- 1–2 tablespoons beef tallow or ghee, plus extra for basting
Instructions
- Dry brine: Season steaks on all sides with salt. Refrigerate uncovered for 1–24 hours. If short on time, salt at least 20 minutes before grilling.
- Preheat a grill to high heat with a two-zone setup (one hot side, one cooler side). Clean grates and lightly oil them with tallow.
- Pat steaks dry. Rub a thin film of tallow on each side.
- Sear over the hot side, 2–3 minutes per side, flipping every minute for even browning. Stand steaks on their edges briefly to render and crisp any fat cap.
- Move steaks to the cooler side. Cover and cook to target internal temperature: 125°F rare, 130–135°F medium-rare, 140°F medium. Bone-in steaks may need a few extra minutes.
- During the last minute, baste with a little melted tallow for shine and richness.
- Rest 5–8 minutes. Slice across the grain, spoon over resting juices, and add a pinch of salt to taste.