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Sweet and Sour Lamb Steak for 100


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Servings: 100 Portions (4 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Grill; 350 degrees F. Oven

100 5 oz. steaks (32 lb) lamb, steaks boneless, frozen, tempered
1 1/2 cup (12 oz) butter or margarine, melted
3 cups vinegar
2 3/4 cup (1 lb 2 oz) sugar, brown
3 2/3 tablespoon (2 1/2 oz) salt
1 1/2 teaspoon pepper, black
1 tablespoon ginger, ground
6 each (3 lb A.P.) oranges, fresh, thinly sliced
6 each (1 lb 8 oz A.P.) lemons, fresh, thinly sliced

Brown steaks in butter or margarine until browned on both sides, (about minutes per
side). Place 25 steaks on each sheet pan. Combine vinegar, sugar, salt, pepper and
ginger. Mix well. Pour an equal quantity evenly over steaks in each pan. Place orange
and lemon slices on chops. Cover; bake until steaks are tender, about 20 minutes.




STACKS, The Art of Vertical Food

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