Australian Butchers' Guild
- Meat Lamb
- Cut Leg
These are sure to become a BBQ favourite!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | 25mm Cubes | 800g | 3.2kg | 8kg |
| Mustard | Wholegrain | 50g | 200g | 500g |
| Olive Oil | 20g | 80g | 200g | |
| Garlic | Crushed | 20g | 80g | 200g |
| Coriander | Chopped | 10g | 40g | 100g |
| Lemon Zest | Finely Grated | 5g | 20g | 50g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Bamboo Skewers | 200mm | 8 | 32 | 80 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Soak bamboo skewers in water.
2. Combine mustard, oil, garlic, coriander, lemon and pepper. Add lamb and mix well to coat.
3. Thread 4-5 cubes on each skewer. (Approximately 100g of lamb)
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Prehat BBQ plate on a high heat.
2. Brush with oil.
3. Cook kebabs for 8 minutes, turning often to brown evenly.
4. Remove to a warm plate. Cover loosely with foil and rest in a warm place for 5 minutes before serving.
SERVING SUGGESTION
Serve with orange, radish and watercress salad.
