Lamb stir fry recipes

Sensational lamb stir-fries

Butcher Advice

Best cuts for lamb stir-fry recipes

Lamb stir-fry strips pre-cut from your meat retailer are a quick and easy option for a lamb stir-fry.

Warm lamb noodle salad

Teriyaki lamb stir-fry

Lamb eye of loin/backstrap is effortless to cut into stir-fry strips. Cut across the grain for best results.

Stir-fried chilli lamb with brocollini

Lamb, chorizo sausage and bean stir-fry

Lamb tenderloin/fillet, is a tender choice for a stir-fry.  Have the wok hot, hot enough so the lamb sizzles.

Fried rice with lamb

Lamb round or topside leg steaks are very versatile, they make a very flavoursome lamb stir-fry cut.

Teriyaki lamb stir-fry

Buying tips

  1. Buy lamb stir-fry strips from your butcher or supermarket, or cut them yourself from the cuts listed.
  2. Ensure you slice across the grain of the lamb, in thin strips of even thickness.
  3. Meat Standards Australia recommend strips be 75mm x 10mm x 10mm.

Tips & Techniques

How to cook the perfect stir-fry

  1. Coat the meat in oil instead of adding oil to the wok.
  2. Ensure the wok is hot before you begin to cook the meat or vegetables. It should be hot enough to evaporate a bead of water on contact.
  3. Cook meat in small batches (about 250g). Add the meat to the wok from the outer side to the centre, where it will be hottest.
  4. Set meat aside and return it to the wok with sauces once the vegetables are cooked. Stir only to combine.

Lamb stir-fry recipe success

  • Maintaining the heat of the wok is vital to a tender result. Overcrowding the wok with too much meat at once will cause it to lose heat and your meat will start to ‘stew’.
  • Once you return the meat to the wok with the veggies and sauces take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.

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