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Spicy Mongolian Lamb

Smokin Monkey

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Spicy Mongolian Lamb



1 Breast Of Lamb

For the marinade,

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 the marinade ingredients together.

Unroll the Breast Of Lamb, and place in a foil tray

Pour over the Marinade, and massage in to the Lamb

Place in the fridge for a minimum of two hours, over night is best

Set your Smoker up for in direct cooking with your favorite wood and run at 105'C

Place the foil container on to the smoker and cook for around six hours.

I did not cover the lamb with foil, as I wanted to get some crispy bits.

Remove from the smoker, cover with foil and allow to rest for 30 minutes.

Remove from the foil tray and keep the juices.

Pull the meat from the membranes that run between the layers of meat.

You can separate the fat from the juices and mix the juice back in to the meat.



One Lamb Breast Roll




Little bit disappointed when it was unrolled, it was in 3 pieces.




Covered in the marinade ready for the fridge.




On the smoker




Cooking nicely.




Removed from the juices.




Lamb pulled from the membrane.




Back to The Smokin Monkey Cook Book







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