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Misoyaki Lamb

It's been found that Aussies spend at least one day a week creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.


  • 4 x 80g lamb neck fillet roast

  • 300g Saikyo miso

  • 300ml sake

  • 80ml soy sauce

  • 100ml mirin

  • Bamboo leaf

  • Yamamomo*

  • Pickled Baby Radish

  • Rice vinegar

  • Sugar

  • Salt

  • Baby radish

  • Note

  • Yamamomo is Japanese mountain peach, with a mild sweet flavour and slightly acidic.


  • Pickled Radish:

  • 1.

    Mix the soy sauce and the mirin together for later use.

  • 2.

    Melt the sugar and salt with the vinegar and bring to a low heat. Stir until the sugar and salt dissolve. Cool and add the baby radish. Set aside.

  • Lamb:

  • 1.

    Mix the Saikyo miso and the sake to a smooth paste and set aside. Marinate the lamb neck fillet with the miso mixture. Place in a zip lock bag and sous vide for 40 minutes at 63ºC.

  • 2.

    Take out and put in an ice water bath until cool.

  • 3.

    Wipe off the paste and grill until a nice golden colour on a salamander, and baste with the soy and mirin sauce.

  • 4.

    Line a plate with pieces of fresh bamboo leaf. Slice the neck fillet and arrange on a plate. Garnish with a yamamomo and pickled baby radish.

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