Lamb Stir Fry Strips

Lamb Stir Fry Strips 400g

£12.00

Try these lamb stir fry strips in one of your favourite noodle dishes and you won’t go back. This cut has a good, strong flavour and a delicious, tender texture.

Lamb stir fry strips lamb come mainly from the leg. This means you can cook it more quickly, or choose to grill it pink. The leg works hard meaning that this cut has extra flavour depth.. It is super tasty in a stir fry paired with some veggies and rice or noodles.

Even the best meat still requires expert preparation, so we work with master butchers who cut our stir fry lamb slices to uniform size. This is not merely to make it look even and pretty but also to ensure that the pieces cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer.

The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

 

Try our recipe – oriental lamb stir fry

 

A delicious lamb stir-fry that is on the table in 20 minutes…the ultimate fast food! Strips of lamb, combined with a tangy marinade using store cupboard ingredients, stir-fried vegetables and tasty egg noodles- what’s not to like!

 

  • 400g lean lamb leg steaks, cut into stir-fry strips

  • For the tangy marinade:

  • 1 large garlic clove, peeled and finely chopped
  • 6 tablespoons Worcestershire sauce
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon Chinese five-spice powder
  • 1-2 tablespoons runny honey

  • For the Stir-fry:

  • 2 teaspoons rapeseed or vegetable oil
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped, optional
  • 1 x 300-350g pack prepared stir-fry vegetables of your choice
  • 400g pack fresh egg or rice noodles

  • To garnish:

  • 1-2 tablespoons freshly chopped flat-leaf parsley, optional
  • 1-2 tablespoons light soy sauce, optional

Method

  1. To prepare the marinade; in a shallow bowl mix all the marinade ingredients together. Add the lamb, stir to coat, cover and set aside for 10 minutes.
  2. Heat the oil in a large, non-stick frying pan or wok, remove the lamb from the marinade (reserve the marinade) and stir-fry for 3-4 minutes, tossing frequently.
  3. Add the reserved marinade, ginger, stir-fry vegetables and noodles to the pan.  Toss gently and cook for a further 2-3 minutes. Season, if required.
  4. Garnish with the parsley and soy sauce, if used and serve immediately.

 

Product photography is representative only. Weights and portions will be as stated.

Shop our other meat here.

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