ingredients
serves: 8 - 10
4 cm piece root ginger, finely chopped
2/3 cup (150 ml) 1/4 pt dark soy sauce
2 tbsp Chinese five spice
300 ml dry sherry
2 tbsp star anise
cinnamon stick, broken into 3
2 tbsp dark muscovado sugar
2 tbsp granulated sugar
1.45 kg leg lamb, defrosted and slashed several times all over with a sharp knife
iceberg lettuce, leaves seperated
1 cucumber, sliced finely
1 bunch salad onions, sliced finely
method
1. Place all of the lamb ingredients in a flameproof dish. Bring to the boil and reduce the heat to a simmer. Cover and cook for 2 hours, turning occasionally.
2. Preheat the grill to high, remove the lamb from the casserole and grill until the skin is crispy.
3. Meanwhile increase the heat of the remaining sauce in the casserole. Boil for about 10-15 minutes until the sauce is thick and syrupy. Pour into a serving bowl and leave to cool.
4. When the lamb is cooked allow to rest in a warm place for 15 minutes. Remove from the bone and shred using two forks and arrange on a serving plate.
5. To serve, take a piece of iceberg, a 1 tsp of sauce, some cucumber, spring onion and lamb and roll up into a parcel and eat.
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