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
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