cut: rump Sweet and Sour lamb

  • Meat Lamb
  • Cut Rump

Sweet and sour lamb is a different spin on an Asian favourite.

Ingredients

Ingredient 1 Unit 4 Units 10 Units
Lamb Rump Stir-Fry Strips  500g 2kg 5kg
 
Sweet and Sour Sauce 1 Unit 4 Units 10 Units
White Vinegar 250ml 1L 2.5L
Chinese Cooking Wine 40ml 160ml 400ml
Soy Sauce 20ml 80ml 200ml
White Sugar 185g 740g 1.85kg
Red Food Colouring 2.5g 10g 25g
Chinese Five Spice 2.5g 10g 25g
Water 125ml 500ml 1.25L
Honey 60g 250g 600g
Cornflour 40g 160g 400g
Water  60ml 240ml 600ml

Preparation

BUTCHER – PREPARATION/METHOD

1. Mix cornflour and water into a thin paste and set aside.

 2. Combine all ingredients (except for the lamb and cornflour mix) in a saucepan and bring to the boil.

3. Once boiling slowly add the cornflour and paste, keep whisking as you add the paste until you obtain the desired thickness.

4. Allow to cool in the fridge before adding sauce to the lamb strips.

5. Garnish with sesame seeds and fresh coriander.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat a large non-stick pan until hot then add oil, meat and fresh stir-fry vegies (carrot, onion, bok choy, capsicum and garlic).

2. Stir-fry for a further 5 minutes until the meat is cooked.

SERVING SUGGESTION

Serve on a bed of steamed rice.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Display in a bowl.