cut: Neck Fillet Char Siu Lamb

  • Meat Lamb
  • Cut Neck

A new spin on an authentic Asian BBQ dish that is very versatile and flavoursome.

Ingredients

 
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
 

Preparation

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.