Lamb steak

Pat it dry, season, then sear in a very hot pan with a little oil for about 2–3 minutes per side for a thin steak, or longer for a thick one. Rest it for 5 minutes before slicing across the grain; use a meat thermometer if you need to check it has reached a safe temperature.

Yes. Sear it in an ovenproof pan first, then roast at 200°C until cooked to your liking; a thick steak may need around 5–10 minutes. Rest it for 5 minutes before serving.

Choose steak that is moist but not wet, with firm flesh and an even red colour; a little creamy-white fat can help keep it juicy. For a quick pan-fry, thinner steaks cook faster, while thicker ones are easier to keep pink in the centre.

Keep raw lamb steak covered on the bottom shelf of the fridge and cook it within 3–5 days of purchase. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.

Serve it with rosemary or mint, roasted potatoes and peas, or pair it with aubergine, courgette and a sharp yoghurt or lemon dressing. It also works well sliced into a warm salad or flatbread.

Pork steak has slightly more protein: 17.1 g per 100 g, compared with 16 g in lamb steak. Lamb steak has 20 g fat per 100 g.

Whole lamb steak can be served pink when the outside has been seared thoroughly, but avoid rare lamb for anyone especially vulnerable to food poisoning. Do not serve it raw, and keep raw meat and its juices away from ready-to-eat food.