![]() Shoulder – excellent economical option with great lamb flavour. Mid loin chops – better value than backstrap but cut from the same part of lamb so similar tenderness and The best cut is backstrap followed by mid loin chops then shoulder.īackstrap – a very tender cut that’s quite lean, typically the cut of choice for posher Chinese restaurants See recipe notes for substitute for Chinese Cooking Wine. Soy sauce and Chinese Cooking Wine(Shaoxing wine) – these add flavour and salt into the lamb. However, ANY cut of lamb can be used because the meat is tenderised – you just need to tenderise tougher cuts for longer than tender cuts. Lamb – the best cut is backstrap followed by mid loin chops then shoulder. Here’s what you need for the Mongolian Lamb marinade which tenderises the lamb – Chinese restaurant style!īaking soda (bi-carb) and cornflour / cornstarch are used to tenderise the lamb as Chinese restaurants do so it’s soft and tender, whether using a pricy cut like backstrap OR economical slow cooking cut like shoulder. I dare to say it’s a perfect replica (well, minus the cast iron pan sizzling!) Mongolian Lamb lovers – this will knock your socks off. This is the RecipeTin Family version, a copycat of the Mongolian Lamb we had as kids, when going out to the local Chinese restaurant for dinner was a rare and special treat! Both are equally delicious in different ways!Įvery restaurant does their Mongolian Lamb differently and there isn’t, to my knowledge, a standard recipe. Also Mongolian Beef is typically crispy fried strips of beef. Nope! Different sauce – while the American Mongolian Beef is also sweet, it doesn’t have the hoisin five spice flavour. But it’s a Chinese-Australian takeaway classic nonetheless that every Aussie knows and loves! Is this the lamb version of American Mongolian Beef? The truth is nobody really knows why it’s called Mongolian Lamb. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. Sizzle aside, this homemade version is a near perfect replica. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect! Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant.
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