Categories: Meats 
      Yield: 4 servings 
  
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      4 lb Breast of lamb 
      1 ts Garlic Salt 
      3 tb Soy Sauce 
      2 ts Sugar 
      1 ts Ginger; ground 
    1/2 c  Sherry 
      1 ts Mei Yen Seasoning 
  
  Have breast of lamb cut into serving-size pieces of 2 or 3 ribs. Arrange ri 
  in glass baking pan or mixing bowl. Combine Soy Sauce, Ginger, Mei Yen, 
  Garlic Salt, sugar, and wine. Stir until well blended. Pour over ribs. 
  Marinate for several hours at room temperature or overnight in refrigerator 
  Drain ribs and barbecue very slowly over glowing coals, turning frequently 
  and brushing occasionally with marinade. Barbecue for about hour or until 
  ribs are crisp and brown and meat is done as desired. 
   
   Source: Spice Islands Cookbook 1967