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Lamb Burger Xian Style

Lamb Burger Xian Style

Difficulty: Hard
Season: Spring
Preparation: 1.5 hours
Cooking: 2 hours

How to


  1. Place lamb in a large pot of cold water and bring to the boil. When boiling, remove from heat and skim off any scum. Strain, discarding the liquid.
  2. Return lamb to the pot with all other ingredients. Cover with cold water and bring to the boil. When boiling, cover with a lid, reduce heat and simmer gently for 2 hours or until lamb is tender. Allow to cool in the cooking liquid. Meanwhile, make the bread.

For the bread buns

  1. Place all ingredients in a bowl and mix to form a firm dough.
  2. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. (Alternatively, place dough in an electric mixer fitted with a dough hook and mix until a smooth ball forms.)
  3. Return dough to the bowl and cover with cling wrap. Set aside in a warm place for 45–60 minutes or until doubled in size. When risen, divide dough into 8 even pieces and shape each piece into a ball.
  4. Use a rolling pin to roll each piece into a thin sausage shape about 20 cm x 3 cm. Working from the shortest edge, tightly roll up each strip into a pinwheel. Stand each pinwheel upright so the rolled edges face up and down, then roll out to make a flat disc about 10 cm round.
  5. Heat frypan over medium heat. Brush each bun with a little oil and place in pan one at a time until crispy each side or until cooked through and lightly golden. Leave to cool.

To Prepare meat

  • Once cool, drain lamb, reserving the liquid. Place lamb in a bowl, then use two forks to shred the meat. Moisten with a little cooking liquid.

To assemble burgers

  • Cut buns almost in half to form a pocket. Divide warm lamb among each bun. Drizzle with a little sesame sauce, and add lettuce, coriander, and spring onion. Drizzle with chilli oil, if desired. Close buns and serve immediately.


Based in WA's pristine South West, Amelia Park hand select the highest quality lamb from the best farmers in the region. Amelia Park brings restaurant quality products for you to use at home and are sold in Woolworths and IGA, as well as specialty grocers and butchers. Find out more about their lamb here.

Handy Tips

Chef's Note 1: If you don't want to go to the trouble of making your own bread (although it is worth it), you can use store-bought pitta bread instead.
Chef's Note 2: Shaoxing wine, chilli bean paste, and cassia bark are from Asian food shops.

Enjoy with a glass of young fruity Malbec.

Recipe supplied by Amelia Park Lamb.


800 g Boneless lamb shoulder
1 Garlic clove, bruised
1 slice Ginger, bruised
1 Spring onion, bruised
1 tsp Sichuan peppers
1 tsp Sugar
3 Tbsp Shaoxing wine (Chinese rice wine)
1 tsp Chilli bean paste
2 Tbsp Light soy sauce
1 Tbsp Dark soy sauce
1 Star anise
1 piece Cassia bark

For the bread buns

250 g Strong plain four + extra for dusting
½ tsp Dried yeast
80 ml Warm water
1 tsp Vegetable oil + extra for brushing

To Serve

3 Tbsp Sesame Sauce
1 Tbsp Chilli Oil (optional) 
8 sprigs Fresh coriander 2 Spring onion, sliced
8 Baby cos leaves