chefs Michael Sutton Australian lamb yakitori

  • Prep time 10Min
  • Cook time 2Hr
  • Technique Grill
  • Meat Lamb
  • Cut Leg
  • Serves 20

Australian lamb yakitori


2 to 3 pounds Marinated Australian Leg of Lamb
Japanese 7-Spice seasoning to taste
Egg Yolk (cooked sous vide 60C) as needed, for dipping

Lamb Marinated:
1 cup sake
1 cup soy sauce
1 cup mirin
1 cup white sugar
2 to 3 pounds Australian Leg of Lamb, ½” x ½” cubes


For the Marinade: In a large saucepot, bring all ingredients, except for lamb to a simmer until the mixture becomes a glaze.

Cool until mixture is below 45F and add lamb. Coat well and marinate for at least 2 hours

For the Lamb: Preheat grill over high heat (if available, use a yakatori grill with white binchotan charcoal)

Drain lamb from marinade and skewer onto bamboo skewers that have been soaked in water. Pack the skewers tightly so that no bamboo is exposed.

Season with 7-spice seasoning. Grill until caramelized on each side and cooked medium rare

Serve immediately with 60F egg yolk for dipping.