Northernstyle roasted lamb pancakes

Lamb is commonly used in the north of China in stirfries and dumplings and often spiked with cumin, a spice we don’t typically associate with Chinese food. Here, the lamb is slow cooked, rendering it fork tender so it can be shredded and wrapped in warm pancakes.

Serves 4

Prep time 15 minutes Chill time 30 minutes Cook time 13⁄4 hours

1kg boneless lamb shoulder 2 Lebanese (short) cucumbers,

shredded

3 spring onions, cut into thin

matchsticks

1 quantity Peking pancakes (see

below)

2 tsp sesame oil

3 Tbsp hoi sin sauce

10g dried black fungus

80g vermicelli noodles

Method

Preheat the oven to 180degC. Combine 1 teaspoon of sesame oil and 1 tablespoon of hoi sin sauce in

a small bowl. Rub all over the lamb.

Transfer the lamb to a snug fitting baking tray and pour 125ml water into the tray. Cook for 11⁄2 hours until the meat is dark golden. Remove to a plate and cover with foil for 30 minutes. Finely slice the lamb and transfer to a serving plate.

Put the fungus in a heatproof bowl. Add boiling water to cover and leave for 15 minutes. Drain well and roughly chop.

Put the noodles in a heatproof bowl.

Add boiling water to cover and leaves for 10 minutes until the noodles are soft. Rinse under cold water and drain well.

Combine the fungus and noodles in a bowl. Add the remaining sesame oil, cucumbers and spring onions and toss to combine. Transfer to a serving bowl or plate.

To serve

Spread a small amount of the remaining hoi sin sauce on a pancake. Top with some lamb and the noodle salad and fold.