Recipes & Tips

Grass-fed Lamb Stir-Fry Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

This delicious grass-fed lamb stir-fry recipe from Kathy Paterson is a quick and easy meal solution for anyone looking to whip up a tasty dinner that’s packed with nutrients. Plus, it’s ready in just 20 minutes!


For the Lamb:

  • 1 lb. New Zealand grass-fed lamb rump or boneless leg steak, cut into 1-inch strips (Tip: Look for the Taste Pure Nature logo)
  • Olive oil

For the Vegetables:

  • 2 garlic cloves, crushed
  • 2 carrots, peeled and thinly sliced
  • 1/2 lb. broccoli, cut into small florets
  • 1 cup green peas
  • 2 green onions, trimmed and finely chopped
  • 1/2 cup beef stock
  • 2 tablespoons light soy sauce

To serve:

  • Cooked ramen noodles, prepared per package instructions


For the Lamb:

  • 1. Heat a drizzle of oil in a wok over high heat.
  • 2. To the hot wok, add half the lamb strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate.
  • 3. Add remaining lamb strips to the wok and repeat. Set cooked lamb aside.

For the Vegetables:

  • 4. To the hot wok, add a dash of oil. Add garlic, carrots and broccoli and cook for 2 minutes.
  • 5. Add peas and green onion and cook for 1 minute.
  • 6. Add cooked lamb, beef stock and soy sauce and cook until heated through and lamb is tender, about 2 minutes.

To Serve:

  • 7. Spoon lamb stir-fry over cooked ramen noodles and serve immediately.
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