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STIR-FRYING Lamb

Lamb for Stir-Frying:

  • Lamb Leg Sirloin Portion
  • Boneless Lamb Leg
  • Marinated Boneless Lamb Leg

Utensils:

  • Spatula
  • Spoon
  • Platters (prep and serving)
  • Wok or skillet

Instructions

  1. Partially freeze meat for easier slicing. Cut into thin, uniform lamb strips or pieces. Marinate to add flavor or tenderize, if desired, preparing other ingredients.
  2. Heat small amount of oil in wok or heavy nonstick skillet medium high heat until hot. Tilt pan to distribute oil evenly.
  3. Stir fry lamb in half-pound batches, avoid overcrowding. Continue turning with a scooping motion until outside surface of lamb is no longer pink. Add additional oil for each batch if necessary.

Tip: Cook lamb and vegetables separately, then combine and heat. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.

 
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