Lamb Fingers with a Ghoulish Dip Lamb Fingers with a Ghoulish Dip

Lamb Fingers with a Ghoulish Dip

These delicious crumb-coated lamb fingers are just perfect for sharing.  Don’t forget to serve with our piquant ghoulish dip too.

prep time
25 mins

cook time
10 minutes

4 people


  • 450g/1lb lamb leg steaks, cut into fingers
  • ¼ red cabbage, finely shredded
  • 2 carrots, peeled and grated
  • 45ml/3tbsp distilled white wine vinegar
  • 75g/3oz plain flour
  • 5ml/1tsp garlic salt
  • Black pepper
  • 2 eggs, beaten
  • 100g/4oz panko breadcrumbs
  • 90m/6tbsp oil, for frying
  • For the Sauce:

  • 15ml/1tbsp Worcestershire sauce
  • 60ml/4tbsp tomato ketchup
  • 30ml/2tbsp oyster sauce
  • 10ml/2tsp sugar
  • 150-200g/5½-7oz plain Greek yogurt, optional
  • Few drops red food colouring, optional


  1. Put the cabbage and carrots in a large bowl. Add the vinegar, mix well, cover and set aside.
  1. Mix all the ingredients for the sauce in a bowl, cover and set aside.
  1. Put the flour in a shallow bowl and season with the garlic salt and pepper. Coat the lamb in the flour, tap to remove any excess flour, dip in the egg and then the breadcrumbs.
  1. Heat the oil in a large frying pan until hot.
  1. Cook the lamb fingers for 5-10 minutes, turning occasionally until golden. Drain on kitchen paper.
  1. Serve the fingers with the sauce and the pickled cabbage and carrots.


You can replace the panko breadcrumbs with crushed plain cornflakes. If you have time, prepared the fingers ahead of time and leave in the fridge for one hour before frying them. This will give them a crispier coating.