Lamb steaks are usually cut from the leg. Small, expensive steaks
are cut from the loin and are known as medallions or noisettes.
Leg Steak
A leg steak is obtained from the center of the leg. It is identifiable
by the crosscut section of round leg bone within the meat. Grilling,
broiling, and pan-frying are suitable cooking methods.
Medallion or Noisette
Crosscut slices of the boneless loin are known as medallions or
noisettes. They are best suited for rapid cooking methods such as
sautéing or broiling and are often served with a sauce.
