Crispy Mongolian lamb

Step 1

Heat oven to 180C/160C fan/gas 4.Put the lamb in a casserole dish witha lid. Add remaining ingredients plusenough water to just cover. Cook withthe lid on for 3 hrs until the meatis tender and the bones pull out easily.Allow to cool still covered in the cookingliquid with the lid on. You can do this1-2 days in advance and let the lambcool completely in the fridge. This willmake the next step easier.

Step 2

When cold, lift the lamb out of theliquid and transfer to a baking tray. Skimfat from the sauce. Reserve half thesauce for the noodles (in 'Try' section, below)and bubble the rest, still in the pan, untilthick and syrupy. Pour into a smallserving bowl. Heat grill to medium andgrill lamb until crisp and hot through,but not too dark.

Step 3

Shred the lamb, discarding most ofthe fat and all the bones, but keep thenice, crisp skin. You can cut the skin offfirst and leave it in a hot oven while youshred the rest of the meat. To serve, takeeverything to the table and eat the lambrolled up in the lettuce leaves with thecucumber, spring onions and sauce, plusthe noodles on the side.