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Ingredients
Serves 8 as a starter
- 1 Whole Shoulder Lamb
- 2 teaspoon salt
- 2 teaspoon 5 spice powder
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Method
| Wash and thoroughly dry the Lamb. Rub the salt and 5 spice into the Lamb skin and push as far into the flesh as you can making a few cuts here and there. Leave for 24-48 hours in a cool dry place. Roast the Lamb in a hot oven at 180 degrees for 1 hour and 40 minutes. Baste 2-3 times with its own fat. Remove the Lamb and allow to rest for 20 minutes. Heat the Lamb oil in a cast iron frying pan until just beginning to smoke. Cut the Lamb meat off the bone into 3-4 large pieces. Fry 1-2 pieces at a time in the frying pan until very crisp on each side. Shred the skin and meat using a pair of forks and serve on a warmed platter. You can serve with pancakes and the usual accompaniments for crispy duck but the lamb can also take stronger flavours and will stand chilli sauce or chilli vinegar as an alternative accompaniment. |
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© Gavin McArdell 1997-2008. All rights reserved.
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