How to cook lamb thick flank

Sometimes often referred to as a 'mini roast' the thick flank is the perfect choice for a roast for smaller numbers.

The cut

The thick flank is a plump, boneless cut with a medium tender, lean, fine grain. To achieve maximum flavour and texture, the thick flank is best seared then roasted. The whole thick flank, about 350g to 400g forms a neat shape to cut across the grain into steaks making it a more versatile cut that can be used for an excellent small roast or sliced to make neat schnitzels.

How to cook

Best cooking methods – Roast

Remove the thick flanks from the refrigerator about 30 minutes before cooking. Pat dry with a paper towel before frying as wet meat will not brown well.

To roast, brown the thick flanks over a high heat in a heavy-based pan with a little oil. Finish cooking in a preheated oven at 190°C for 15 - 20 minutes. Remove from oven and cover with foil resting in a warm place before carving across the grain.d oven at 180°C for 20-30 minutes depending on your desired degree of cooking. Internal temperatures should read 45-50°C for rare, 55°C for medium-rare, 60-65°C medium and 70-75°C for well done. 

Rest covered in a warm place for 10 minutes before carving.