Australian Butchers' Guild
- Meat Lamb
- Cut Leg
A light summer roast, perfect for serving with a delicious salad.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg Steaks | 10mm Thickness | 600g | 2.4kg | 6kg |
| Carrot | 50mm Lengths, Cut into 2mm Strips | 100g | 400g | 1kg |
| Spring Onions | 50mm Lengths, Cut into 2mm Strips | 50g | 200g | 500g |
| Soy Sauce | Light | 40ml | 160ml | 400ml |
| Kecap Manis | 40ml | 160ml | 400ml | |
| Sesame Oil | 5ml | 20ml | 50ml | |
| Sesame Seeds | 5g | 20g | 50g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Arrange lamb steaks, carrots and spring onions in a deep tray.
2. Pour over combined soy sauce, kecap manis, sesame oil and sesame seeds.
RETAIL PRESENTATION
Display in deep trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat flat BBQ plate or large heavy based frying pan over a high heat. Remove steaks from marinade and cook for 2 minutes on each side, or until browned.
2. Remove from heat, keep warm. Add remaining marinade to pan and cook stirring for 3 minutes. Serve steaks with cooked marinade.
SERVING SUGGESTION
Serve with steamed long grain rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of rice.
