450g of Lean lamb, cut into thin strips, we use leg of lamb from Paganum Produce
1 small onion cut into slices
6 Spring onions
1 clove garlic finely chopped
1 thumb sized piece of ginger finely chopped
250 ml of chicken stock
cornflour to thicken
2 – 3 tablespoons of vegetable oil
oyster sauce and salt for seasoning
soy sauce if required

Pre cook the lamb by either stir frying in vegetable oil for a few minutes or plunging into boiling water. The idea is to get the lamb about 80% cooked. How you do it is down to your own preference some people prefer the dish to be less oily.

Take your spring onions, cut off the white part, chop and set on one side. Cut the green stalks of the spring onions into 3cm pieces and set on one side.

Next put your vegetable oil into a very hot wok and stir fry the ginger and garlic until you smell the aromas being released, then add the sliced onion and the white part of the spring onions and continue to stir fry for 2 – 3 minutes until starting to soften.

Now add the lamb and continue to stir fry until cooked through, this will only take a few minutes as your lamb is already partly cooked.

Next add the chicken stock to provide as much sauce as you like and season with salt and a dash of oyster sauce. Add the green shoots from the spring onions, bring to the boil and thicken with a few teaspoons of cornflour.

Serve with some egg fried rice and a dash of soy sauce.

Our new dish using local Yorkshire Lamb from Paganum Produce in Malham

We have partnered with Paganum Produce to create a Chinese dish using local Yorkshire Dales lamb as we start to search for local producers to supply our kitchen. Our chef Tim Lee will be demonstrating how to cook this dish for yourself as part of the REAL Food & Farming event at this year’s Kilnsey show on 1st September and we’ll have the recipe on the site following the show.

The dish is Stir fried Paganum Yorkshire lamb with ginger and spring onions and is a tasty alternative way to serve this beautiful succulent lamb.

We will be introducing the dish as a special in the restaurant and for takeaway customers in the coming week.

Yesterday we experimented with the dish with Chris Wildman from Paganum Produce and Ian Smith from Real Food and Farming and The Dales Kitchen to get it just right. Both were impressed with the result and so it’s on to Kilnsey on Tuesday to show it to the public.

At the show Tim will be showing James Wilson from Fresh Radio in Skipton, how to cook genuine Chinese Restaurant cuisine using the Yorkshire lamb dish as an example.