Tip: Lamb meat contains loads of fat. You can fry until cripsy and the meat rarely dries out.
Tip: Lamb steaks produce a fine broth. After frying steaks, add water to skillet and boil for ten minutes covered. Then pass through a wire mess. I refrigerate the broth. Once the broth cools, I scoop the fat layer from the broth. Then I freeze the broth until needed.
Tip: You can add or remove vegetables.
Tip: If you fry lamb steaks regularly in a skillet, always boil the renderings and leftover residuals for fifteen minutes. Filter the liquid through a wire mesh and freeze liquid until needed.