Jamaican Jerk Lamb Steaks

We prefer lamb leg meat for this dish, particularly leg “steaks” cut from the sirloin or center-cut lamb leg “chops.” The sirloin steaks come from the larger, upper part of the leg, and the center-cut lamb leg “chops” are cut from the central portion of the leg. These two cuts have a rich flavor that stands up to the bold spiciness of the jerk paste.