We started a Meat CSA with Gleason Farms - based just an hour north of us.
There are pick ups once a month and we bought a 1/2 a share. It give us 10 lbs of meat a month which is a little more than we were already buying.
a lamb leg steak
new york steaks
It is perfect to keep us at one big meat dish a week, plus left overs.
The lamb leg was a little difficult to figure out what to do with. There was a large bone in the middle (so I couldn't cut it into two smaller steaks) and all "leg and lamb" google searches had me roasting an entire leg of lamb. Anyway, I ended up doing what I did last time with lamb and once again, it was magical.
Cut it all off the bone and trimmed off any fat (saving the bones and scraps in the freezer for a stock at some point).
Made a rub of:
Rubbed each piece thoroughly with the rub.
Heated up a cast iron pan and put the oil in once heated (am I seriously the only person who didn't know it made a difference if you put the oil in when the pan is hot or cold?).
When hot hot hot, put the lamb pieces in and let them get browned, then flip.
Take them out when browned on all sides (but keep them as rare as possible inside by not covering and keeping the heat high).
(totally gross looking I know - ugh - I have to get more patient with food pics - I just can't wait to eat it...)
Let them sit for 3-4 minutes before eating.
We ate it with roasted broccoli (toss in salt, pepper, vegi oil - and roast at 450 for about 20 minutes - till you can easily pierce it with a fork) and quinoa with peas.