Australian Butchers' Guild
- Meat Lamb
- Cut Leg
Quick and delicious stir-fry sure to please the entire family.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg Strips | 70 x 20 x 2mm | 600g | 2.4kg | 6kg |
| Red Capsicum | 10mm Wide Strips | 200g | 800g | 2kg |
| Spring Onions | 50mm Lengths | 100g | 400g | 1kg |
| Red Chilli | Chopped Finely | 10g | 40g | 100g |
| Garlic | Crushed | 10g | 40g | 100g |
| Ginger | Grated | 15g | 60g | 150g |
| Soy Sauce | Light | 20ml | 80ml | 200ml |
| Oyster Sauce | 20ml | 80ml | 200ml | |
| Olive Oil | 20ml | 80ml | 200ml |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine all ingredients.
RETAIL PRESENTATION
Display in deep trays.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
1. Heat large non-stick wok or frying pan to a high heat.
2. Cook lamb in 400g batches, stirring for 4 minutes. Remove each batched as cooked. Repeat with remaining lamb.
SERVING SUGGESTION
Serve with steamed long grain rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of rice for a complete meal solution.
