Meat Recipes - Steamed Lamb

Ingredients

• 1 x 3 lb leg of lamb

• 1 tsp crushed black peppercorns

• 2 inch piece of fresh green ginger, peeled and finely chopped or grated

• 1/2 cup (125g) mixed sweet pickle

• 1/3 cup (75ml) soy sauce

• 2/3 cup (150ml) dry sherry

• 2 onions, thinly sliced

• 1 tsp butter

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Method:

1. Half-fill a saucepan with water and bring to the boil. Add the lamb, cover and boil for 4 minutes over moderately high heat.

2. Remove the pan from the heat and drain the lamb. Put the lamb on a chopping board and cut it, including the skin, into cubes. Arrange the cubes, skin side down, on the bottom of a heatproof basin. Sprinkle over the peppercorns and ginger and spoon over the pickle.

3. Combine the soy sauce and sherry and pour over the lamb. Arrange the onions on top. Cover tightly with a greased circle of greaseproof or waxed paper and foil about 10cm wider than the rim of the basin and tie with string.

4. Pit the basin in a large saucepan and pour in enough boiling water co come about two-thirds of the way up the basin. Cover and place over low heat. Steam for 2 1/2 hours, adding more boiling water if necessary.

5. When the lamb has finished steaming, lift the basin out of the water and remove the paper and foil circles. Transfer the mixture to a warmed dish and serve.