A new spin on an authentic Asian BBQ dish that is very versatile and flavoursome.
Ingredient | 1 Unit | 4 Units | 10 Units |
Lamb Neck Fillet | 4 | 16 | 40 |
Marinade | 1 Unit | 4 Units | 10 Units |
Soy Sauce | 125ml | 500ml | 1.25L |
Honey | 60g | 250g | 600g |
Tomato Sauce | 80g | 320g | 800g |
Brown Sugar | 80g | 320g | 800g |
Chinese Cooking Wine | 60ml | 250ml | 600ml |
Hoisin Sauce | 60g | 240g | 600g |
Red Food Colouring | 20g | 80g | 200g |
Chinese Five Spice | 5g | 20g | 50g |
BUTCHER – PREPARATION/METHOD
1. Prepare marinade by combining all ingredients (alternatively use a Char Siu sauce).
2. Place whole lamb neck fillets in marinade for at least 3 hours (overnight for better results).
3. Remove neck and vacuum pack with 1/3 cup of marinade.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat oven to 160°c (fan-forced).
2. Remove lamb from bag and place with the marinade in a small baking dish and cover with foil.
3. Bake for 1½ hours at 160°c.
4. Uncover, baste and return lamb to the oven, increasing the heat to 180°c.
5. Continue to cook the lamb for a further 20 minutes whilst basting occasionally.
Note: The lamb can be cooked then re-heated or cooked slowly over bbq coals for that authentic bbq flavour.
SERVING SUGGESTION
Use for fried rice or serve with steamed rice and bok-choy. Also great in noodle dishes such as Char Kway Teow.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of rice or fresh noodles.