Yorkshire Free Range Grass Fed Lamb Stir Fry Strips

Size and Weight: 1 x 500gm

Yorkshire Free Range Grass Fed Lamb Stir Fry Strips

Hand cut strips of North Yorkshire lamb loveliness. How about a 10 minute lamb stir fry with fresh crispy veg and a tangy marinade. Our North Yorkshire lamb is rich in flavour, even more so when cut into bit size strips.


Chef's Recipe

Flash-Fried Lamb Strips with Seasonal Vegetables and Cucumber Relish

Flash-Fried Lamb Strips with Seasonal Vegetables and Cucumber Relish


  • 450g lean lamb stir-fry strips
  • 200g French beans, topped and tailed
  • For the cucumber relish:

  • 1 large cucumber, peeled and sliced lengthways (using a swivel head vegetable peeler)
  • 1 spring onion, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sunflower oil
  • 1 teaspoon sugar
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon olive oil
  • 8 small waxy potatoes, scrubbed, boiled and cut into quarters
  • 25g butter
  • 3-4 tablespoons double cream
  • 1 little gem lettuce, washed and thinly sliced
  • 1 small bunch roughly chopped fresh mint
  • To garnish:

  • Extra mint leaves


  1. Put the beans in a large pan of boiling water and cook for 3-4 minutes, or until just tender. Drain and plunge into a bowl of ice-cold water. Drain and set aside for later.
  2. To prepare the relish; place the cucumber slices in a large sieve and sprinkle with a pinch of salt. Leave to drain for 10 minutes, rinse gently under cold water, gently squeeze and place on absorbent kitchen paper to dry. Transfer to a large bowl; add the spring onion, vinegar, sunflower oil, sugar and mustard. Season, toss gently, cover and set aside.
  3. Heat the olive oil in a heavy-bottomed non-stick frying pan or wok. Season the lamb strips and cook for 2-3 minutes until brown, stirring frequently. Add the potatoes and green beans. Cook for 2-3 minutes then add the cream, lettuce and mint.
  4. Remove from the heat, garnish with extra mint and serve with the relish.

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