Low FODMAP Recipe - Crispy Mongolian lamb


1 breast of lamb, about 750g

thumb-size piece ginger

1 tbsp garlic infused oil

6 tbsp dark soy sauce

1 tbsp Chinese five-spice powder

150ml Shaohsing rice wine

2 tbsp soft light brown sugar

To serve

1 round lettuce, leaves separated

3 spring onions, cut into finger-length pieces then shredded*

¼ cucumber, cut into matchsticks

* Use the green ends only, or seperate if you are sharing and ensure that if you are following the low FODMAP diet you use only the green ends


Heat oven to 180C/160C fan/gas 4.

Put the lamb in a casserole dish with a lid.

Add remaining ingredients plus enough water to just cover.

Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily.

Allow to cool still covered in the cooking liquid with the lid on.

You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

Recipe from Good Food magazine

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