Rare Medium

Red Meat Takeaway Solutions

Sam Burke

Meat Lamb

Cut Lamb Leg

Combine lamb and marinade in a large bowl. Mix well and chill.
Heat half the oil in a wok over high heat. Add lamb in batches, cook, stir-frying for 2-3 minutes or until just cooked. Transfer to a tray, repeat with remaining lamb.
For the sauce, add the soy, stock, sugar and Shaoxing wine into the wok. Bring to a simmer and thicken with cornflour mix, stirring frequently. Remove.
Clean the wok and return to the heat. Add remaining oil, onion, ginger, garlic and dried chillies. Stir-fry for 1-2 minutes or until aromatic. Add lamb along with green onions and toss until well combined. Add in stir-fry sauce. Allow to simmer for a few minutes.
Serve with coriander, sesame seeds, steamed rice and vegetables.