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Lamb Stir-Fry with Snow Peas & Baby Corn

Gundagai Lamb GLQ5+ Boneless Lamb Leg Gundagai Lamb GLQ5+ Lamb Backstrap
Gundagai Lamb GLQ5+ Boneless Lamb Leg 4
Gundagai Lamb GLQ5+ Boneless Lamb Leg You can use lamb backstrap raw by dicing it to prepare lamb tartare (Kibbeh Mayeeh) with minimal trimming. Alternatively, you can roast it whole and then slice it. This stir-fry is another excellent way to showcase the backstrap.
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Lamb

  • 300g

    lamb backstrap

  • 10g

    szechuan pepper

  • 180g

    snow peas

  • 100g

    baby corn

  • 50g

    sesame seeds

  • 60g

    bean sprouts

  • 2

    small red chillies, chopped

  • 100g

    fresh coriander sprigs

Oyster Sauce

  • 100g

    oyster sauce

  • 30ml

    sesame oil

  • 10ml

    fish sauce or garum

  • 10ml

    white soy sauce

  • 30ml

    chinese cooking wine

  • 10ml

    lime juice

  1. Clean the backstrap and remove the fat cap and all sinew.  
  2. Cut the cleaned lamb loin into thin strips, each no longer than 5 cm  
  3. Julienne the snow peas and baby corn to match the size of the lamb strips, then set aside.  
  4. To prepare the sauce, combine all the ingredients in a bowl and whisk until emulsified.  
  5. Heat a large wok until it’s smoking. Add one tablespoon of vegetable oil to coat the surface and the lamb strips. Sear for about 2 minutes, remove the lamb from the wok and set aside.  
  6. Toss the julienned snow peas and baby corn in the wok.  
  7. Return the sauce, sesame seeds, Schezuan pepper and cooked lamb to the wok and stir to combine. 
  8. Remove from the heat and spoon into a bowl. Top with fresh bean sprouts, chopped chilli, and coriander sprigs to serve. 

Tips for Commercial Kitchens

CAN BE PREPPED IN ADVANCE: This recipe’s prep can be done and portioned in advance, making it quick to cook and plate during service. 

SUITED TO VOLUME CATERING/SERVICE: Yes, if service procedures permit, but it must be cooked à la minute. 

KITCHEN EFFICIENCY: Everything can be prepped in advance, but for service, it needs to be executed to order. 

HOLDING POTENTIAL: No

SERVICE STYLE: Suited to various venues, ranging from quick-service restaurants to full-service, seated dining establishments. 

VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE: Great yield with minimal wastage 

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