Spicy Mongolian Lamb


Lamb Breast, perfect cut of meat for Low & Slow cooking


For the dish

  • 1 Roll of Lamb Breast

  • 25mm piece of Ginger chopped

  • 2 Cloves of Garlic Chopped

  • 2 TBS Light Brown Sugar

  • 2 tsp Chinese Five Spice

  • 1/4 Cup of White Wine Vinegar

  • 2 TBS Dark Soya Sauce

  • Chicken Marinade.



Mix all the Marinade ingredients together in a disposable foil tray, big enough to add the Lamb Breast as well, add the Lamb and cover with marinade. Refrigerate for minimum 2 hours, over night if possible.

Set your BBQ up for indirect cooking and running @ 105'C (225'F)

Place foil tray containing the Lamb Breast and Marinade in the In Direct Zone.er to rest for 30 Minutes

Cook for 4 - 4 1/2 hours, then turn up the heat to 125'C (260'F) to get the meat crispy on top.

Cook for a further 1 - 1 1/2 hours.

Remove Lamb from the tray and cover to rest for 30 minutes.

Do not throw that cooking liquor away, put it back on the BBQ in the Direct Zone, and reduce it down, at least by 50% until thick and sticky.  

Pull the Lamb apart, removing any reaming fat parts between the layers of meat. 

Drizzle the Sticky Sauce and enjoy.