Lamb Recipes | Lamb with Star Anise | Red Tractor

Lamb Recipes

Lamb with Star Anise, Cinnamon and Lemon

This lamb recipe combines star anise, cinnamon sticks and lemon to create a warming dish that is perfect for the winter season.

It's not just in your supermarket where you can find Red Tractor Assured foods, you'll find the logo on menus too. Richard Loader is a meat specialist from Brakes, one of the leading wholesalers in the UK, he joins Debra Stephenson for this recipe to talk about why knowing where your food comes from and how it's produced is just as important when eating out as eating in.


  • 2 lean Red Tractor lamb rumps or boneless leg steak
  • 100g/40z brown basmati rice, cooked
  • Freshly milled black pepper
  • 2 star anise
  • 1 cinnamon stick, halved
  • 50g/20z Red Tractor mushrooms, sliced
  • Grated zest of ½ lemon
  • 100g/4oz Red Tractor purple sprouting broccoli, divided into small pieces or florets
  • 60ml/4tbsp dry sherry
  • Fresh lemon thyme, to garnish


  1. Preheat the oven to Gas mark 6, 200°C, 400°F.
  2. Cut two 20cm x 30cm pieces of non-stick baking or parchment paper. Place each paper on a large baking tray or roasting tin. Divided the cooked rice between the papers.
  3. Season the lamb, place on top of the rice with the star anise, cinnamon, mushrooms, lemon zest and broccoli.
  4. In a small bowl, mix together the hoisin sauce and sherry, spoon the mixture over the lamb. Fold the edges of each piece to form a loose parcel (or lightly fasten with cocktail sticks at each end).
  5. Bake for 20-25 minutes. Open the parcels, remove the cinnamon and star anise, garnish with the thyme and serve immediately.


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