Cut: LEG Mongolian Lamb Stir Fry

  • 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.