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.