Mini Lamb Spikes with Crispy Noodles

Mini Lamb Spikes with Crispy Noodles

Makes 12 spikes


  • Scotch Lamb rump or leg steaks

  • Mild curry seasoning

  • Oil

  • Fine egg noodles

  • Yogurt

  • Mango chutney

  • Coriander

Cooking Method

  1. Take 224g (8oz) lean lamb rump or leg steaks and cut into small cubes. Thread 3 pieces of lamb onto long wooden skewer (pre-soaked in water to prevent burning). Place spikes (skewers) onto a plate and sprinkle with 15ml (1tbsp) mild dry curry seasoning, (e.g., Bombay spice seasoning).
  2. Place under a preheated grill and cook for 8 – 10 minutes. Meanwhile pour sufficient oil to cover the base of a large heavy based frying pan to a depth of about (1.25cm/1/2”).
  3. Rehydrate 50g (2oz) fine thread egg noodles in boiling water and drain. Take a few strands of noodles, wrap around the cooked spikes.
  4. Carefully heat the oil and put in one spike to test the oil (it should bubble and crisp within about a minute). Repeat and drain spikes on kitchen towel before serving.
  5. Take small tub natural yogurt mix with 30ml (2tbsp) mayo chutney and 30ml (2tbsp) fresh coriander, chopped.

Serving suggestions

Serve on a large platter with mini poppodoms or naan and lots of dripping sauce. (Alternatively use a Chinese 5 Spice to coat spikes and serve with a plum dipping sauce.)

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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