Crispy Lamb and Pancakes

Step 1

Pre-heat your over to 150ºC/130ºC fan.

Step 2

Place your lamb shoulder onto a baking tray. Mix together the olive oil (2 tsp), Chinese 5 spice (1 tbsp) and garlic powder (1 tsp) and rub it over the outside of the lamb shoulder.

Step 3

Roast the lamb for 5 hours, until it can be easily pulled apart with a fork. Occasionally baste the meat with the juices in the tray (I do this about every half an hour).

Step 4

Just before the meat is ready, prepare the cucumber and spring onions by cutting them into thin strips and warm the Chinese pancakes according to the packet instructions.

Step 5

Serve on a platter and let everyone help themselves.