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New Zealand lamb has a characteristic mild sweet flavour and is great with Chinese flavours. This boneless leg cut is a manageable 500g weight and can be easily slow wok fried.

Remove the cap of fat from the lamb and toss with a little vegetable oil, ground cinnamon, fennel seeds, chopped garlic and ginger. Heat a wok over moderate heat and add the lamb. Brown all over, add a couple of tablespoons of light soy sauce, cover, turn the heat down a little and slow fry for 15 – 20 minutes. Turn the lamb several times during cooking and re-cover each time.

Remove the lamb from the wok and transfer to a plate. Cover loosely with foil and rest for 10 minutes. Thinly slice the lamb to serve.

Good with steamed Chinese greens drizzled well with oyster sauce.