Australian Butchers' Guild
- Meat Lamb
- Cut Leg
Satay sticks are everyone's favourite. Try these at your next BBQ!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | Flat Strips, 10mm Thick | 800g | 3.2kg | 8kg |
| Peanuts | Salted | 100g | 400g | 1kg |
| Sweet Chilli Sauce | 150g | 600g | 1.5kg | |
| Lemon Juice | 20g | 80g | 200g | |
| Olive Oil | 20g | 80g | 200g | |
| Cumin | Ground | 10g | 40g | 100g |
| Ginger | Finely Grated | 5g | 20g | 50g |
| Bamboo Skewers | 200mm Soaked | 8 | 32 | 40 |
| Coriander | Chopped | 10g | 40g | 100g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Place peanuts, chilli sauce, lemon, oil, cumin and ginger in a large bowl of a processor. Blend unti a thick chunky sauce, is formed.
2. Add lamb to sauce. Thread 3 strips onto each skewer. (Approximately 100g)
RETAIL PRESENTATION
Display on trays, sprinkled with chopped coriander.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat large non stick frying pan on moderatley high heat. Add 1 tablespoon of olive oil or peanut oil.
2. Cook satays for 2 minutes on each side.
3. Remove to a warm plate. Cover loosely with foil. Rest in a warm place for 5 minutes before serving.
SERVING SUGGESTION
Serve with Asian style coleslaw.
