1 breast of lamb, about 750g

thumb-size piece ginger

1 tbsp garlic infused oil

6 tbsp soy free seasoning sauce

1 tbsp Chinese five-spice powder

150ml Shaohsing rice wine

2 tbsp soft light brown sugar

To serve

1 round lettuce, leaves separated

¼ cucumber, cut into matchsticks

Serves - 4


Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid.

Add remaining ingredients plus enough water to just cover.

Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily.

Allow to cool still covered in the cooking liquid with the lid on.

You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crispy Mongolian lamb