Slow Cooked Lamb Shoulder with Hoisin and Pancakes
Ingredients
1 x 2kg Maimoa Lamb Shoulder
4 large shallots or 1 red onion, quartered
1 large carrot, cut in half
300 ml white wine
500 ml chicken stock
Lamb rub
1 garlic bulb, peeled
1 shallot, peeled and sliced
1 x 5 cm ginger, peeled
2 tbsp of five spice powder
1 tbsp sugar
1 tsp cayenne pepper
2 tbsp dried mint
1 tsp black pepper
50 ml soy sauce
50 ml water
To serve
100 ml hoisin sauce
Spring onions, sliced
Cucumber, sliced
Steamed duck pancakes
METHOD
Preheat the oven to 150°C. Place the shallots and carrot into a roasting tray and sit the lamb on top. Season well and pour in the wine and stock.
Add all the rub ingredients to a food mixer and blitz to a paste, adding a little water if necessary. Rub the mixture all over the lamb then place in the oven and cook for 6 hours.
Remove the meat from the pan onto a board and allow it to rest. Shred the lamb and pile onto a platter alongside the pancakes, cucumber, spring onions and hoisin sauce.