Welsh Lamb satay with peanut and cranberry sauce


  1. First, place all of the marinade ingredients into a large deep dish and stir together well. Now add the Welsh Lamb to the marinade mix and coat well
  2. Cover the marinating meat with cling film and place in the fridge for about 30-60 minutes.
  3. After marinating, thread 2-3 pieces of Welsh Lamb onto the end of each long bamboo skewer.
  4. Next, place the skewers under a pre-heated grill and cook for 10-12 minutes or until they’re cooked through. Pour any leftover marinade into a small pan and boil it rapidly – you can then use it to baste the satay skewers while they’re cooking.
  5. Finally, it’s time to make the satay sauce. Simply mix all of the ingredients together in a small bowl, until smooth and spoonable – add a little extra juice if the sauce becomes too thick.
  6. Serve the skewers on a platter with a bowl of Christmas satay sauce.

Recipe Information

Serves 4
Calories 111 kcals
Cooking Time


  • 350g (12oz) lean Welsh Lamb leg steaks, cut into small cubes
  • bamboo skewers, soaked in cold water

For the marinade:

  • 30ml (2tbsp) soy sauce
  • 1 orange, rind and juice removed
  • pinch of mixed allspice
  • 2 cloves of garlic, peeled and crushed

For the Christmas Satay Sauce:

  • 60ml (4tbsp) crunchy peanut butter
  • 30ml (2tbsp) cranberry sauce
  • 30ml (2tbsp) cranberry or orange juice
  • pinch of chilli powder

Nutrition Information

  • Calories 111 kcal
  • Energy 464KJ
  • Fat 7g
  • Saturates 2.2g
  • Salt 0.1g
  • Iron 0.8g
  • 5-a-day 0