Spicy Mongolian Lamb
Been thinking about this one for some time.
Lamb Breast, cut of meat that's fatty and little used, perfect for Low & Slow!?
Little bit dissapointed that when opened out it was three pieces.
Made a marinate up of the following
1 inch piece of ginger chopped
2 Gloves of Garlic Chopped
2 TBS Light Brown Sugar
2 tsp Chinese Five Spice
1/4 Cup of White Wine Rice Vinegar
2 TBS Dark Soya Sauce
Mix all together and poor over Lamd and let it marinate in the fridge.
Smokin Monkey [emoji]133660013031[/emoji]
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Been thinking about this one for some time.
Lamb Breast, cut of meat that's fatty and little used, perfect for Low & Slow!?
Little bit dissapointed that when opened out it was three pieces.
Made a marinate up of the following
1 inch piece of ginger chopped
2 Gloves of Garlic Chopped
2 TBS Light Brown Sugar
2 tsp Chinese Five Spice
1/4 Cup of White Wine Rice Vinegar
2 TBS Dark Soya Sauce
Mix all together and poor over Lamd and let it marinate in the fridge.
Smokin Monkey [emoji]133660013031[/emoji]
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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