Cut: leg Korean Lamb Steaks

  • 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.