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Crispy Mongolian Lamb

I Love the flavours of Chinese 5 spice. That sort of plummy flavour of crispy duck but really simple to create at home. Don't be put off by the cooking time as it really isn't hard work, just pop it in and leave it to do its thing.
Crispy Mongolian Lamb serves 3-4

Shoulder of Lamb about 1kg
100ml soy sauce
1 bulb of garlic unpeeled chopped in half
100ml white wine
150ml water
3 tbsp runny honey
1 tbsp chinese 5 spice
2 star anise
1 tsp ginger paste or freshly grated ginger

Preheat the oven to 180˚c

Heat an ovenproof pan, place in the lamb fat side down, sear on all sides. Mix all of the other ingredients together in a jug, pour over the lamb, place into a preheated oven, cook for 20 mins. 

Turn the oven down to 100˚c, continue to cook for 3 hours, making sure to keep the liquid topped up with water. 

Remove from the oven and leave to cool completely in the liquid. Once cooled remove the lamb from the tray and  shred the meat, pour the liquid into a pan. Turn the oven to 220˚c place the shredded meat back into the tray and roast until the meat starts to turn crispy. 

Meanwhile reduce the cooking syrup until reduced by two thirds. 

To serve wrap in lceberg lettuce leaves and cucumber batons and the reduced syrup.