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    You are in: Home / Chinese / Mongolian Lamb Recipe
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    Mongolian Lamb

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 20, 2013

      loved this! used lamb rump. didnt wash it, cause I missed that bit ...sorry.<br/>made up the marinade and it was in there for 36 hours, cooked it up for the brother in law, with some steamed rice, and we licked the plates! I couldnt fine ground bean sauce, so I just left it out. (I did look, but I live in the "bush")<br/>I think this meat would be a wonderful filling for a steamed bun too!<br/>thanks Peter, made for Aussie swap may 2013

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    • on August 23, 2007

      This truly is a beautiful recipe which results in amazingly tender lamb - and gotta love recipes where you don't have to buy any ingredients except the meat! I used a backstrap and thought this was a lovely dinner - subtle and full flavoured all at once. Served with stir fried veggies and rice, thanks for posting!

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    • on August 07, 2007

      This was truely excellent... the lamb was so tender it just melted in the mouth... perfect blend of flavours... this is definately a winner.... the best mongolian lamb Ive ever tasted!

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    Nutritional Facts for Mongolian Lamb

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.5
     
    Calories from Fat 313
    66%
    Total Fat 34.7 g
    53%
    Saturated Fat 11.2 g
    56%
    Cholesterol 118.1 mg
    39%
    Sodium 828.8 mg
    34%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.7 g
    22%
    Protein 27.3 g
    54%

    The following items or measurements are not included:

    five-spice powder

    ground bean sauce

    chili bean sauce

    Chinese wine

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