Lamb bone ramen

Lamb bone ramen

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  • 6
  • Medium
  • Dairy free Health conscious
  • 30 minutes, plus 1 hour’s marinating time
  • 5 hours
  • Cederberg Bukettraube

“This is a great way to use every bit of your leg of lamb. Respect the whole animal!” – Clement Pedro


  • For the broth:
  • leg of lamb bone 1 (any remaining meat should be removed from the bone)
  • 2 onions (1 cut into 4 thick rings and 1 cut into wedges)
  • 1 x 10 cm fresh ginger piece, cut into chunks
  • ¾ cup soya sauce
  • 300 g leeks, halved lengthways and washed
  • 6 bay leaves
  • 1 head garlic, halved horizontally
  • 3 star anise
  • 2 sticks cinnamon
  • 10 black peppercorns
  • 20 g coriander stalks (leaves reserved)
  • 4 litres cold water
  • For the ramen:
  • 3 extra-large free-range eggs
  • ¾ cup soya sauce
  • 300 g Woolworths exotic mushrooms
  • 3 T sesame oil
  • 1 x 340 g pack Woolworths Asian medium egg noodles
  • 200 g Woolworths baby pak choi
  • 4 T black sesame seeds, toasted

Cooking Instructions

1. Preheat the oven to 200°C. Place the lamb bone in a large roasting pan with the sliced onion and ginger. Roast the bone for 30 minutes, or until well charred.

2. Place the roasted bone, sliced onion and ginger in a large saucepan with the remaining onion, soya sauce, leeks, bay leaves, garlic, star anise, cinnamon, peppercorns and coriander stalks. Add the cold water and place over a low heat.

3. Bring to a very gentle simmer, barely bubbling. Simmer for 4 hours, skimming the surface of any foam. The broth should reduce by almost half and have a delicious, fragrant lamb flavour.

4. Carefully strain the broth through a fine sieve, discarding the aromatics. Taste before adding any extra soya sauce to season if necessary.

5. Bring a saucepan of water to the boil, then add the eggs and boil for 6 minutes. Place in iced water to stop them cooking further. Remove the shells and place the eggs in a small container and cover with the soya sauce. Marinate the eggs for 1 hour before serving.

6. Thickly slice the larger mushrooms, score and brush with sesame oil. Grill in a griddle pan until slightly charred on both sides.

7. Cook the noodles according to package instructions, then divide between serving bowls. Add some of the mushrooms and pak choi.

8. Bring the broth to a boil and pour over the ingredients in the bowl, the broth will be hot enough to cook the pak choi. Halve the marinated eggs, add half to each bowl and sprinkle over the toasted sesame seeds, finishing with any leftover lamb. Garnish with the coriander leaves and serve immediately.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Clement Pedro Recipe by: Clement Pedro
View all recipes

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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