Australian Butchers' Guild
- Meat Lamb
- Cut Leg
Easy lamb stir-fry that the whole family will love!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | 70mm x 20mm x 6mm | 600g | 2.4kg | 6kg |
| Medium Red Chilli | Sliced Finely | 5g | 20g | 50g |
| Garlic | Crushed | 10g | 40g | 100g |
| Olive Oil | 20ml | 80ml | 200ml | |
| Coloured Capsicum | 2mm Strips | 200g | 800g | 2kg |
| Brown Onion | 5mm Wedges | 100g | 400g | 1kg |
| Cherry Tomatoes | Halfed | 100g | 400g | 1kg |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, chilli, garlic and oil. Add capsicum, onion and tomatoes. Pile on a tray or in a large bowl.
RETAIL PRESENTATION
Display on a tray or in a large bowl.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat a large wok or frying pan over a high heat. Cook lamb in 300-400g batches for 3-4 minutes, stirring until browned. Remove each batch as it cooks.
2. Add ¾ cup of diced tomatoes, 1 tablespoon of balsamic vinegar and 2 teaspoons of sugar to the pan. Reduce heat and simmer for 3 minutes. Return lamb to pan. Stir through sauce and serve immediatley with cooked pasta.
SERVING SUGGESTION
Serve with pasta.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Serve with packs of pasta or noodles for a complete meal solution.
