A light summer roast, perfect for serving with a delicious salad.
|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|
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.
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.
Serve with steamed long grain rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of rice.