Five Spice Grazers Lamb

Step 1

Take the meat out of the fridge for around an hour to bring to room temperature.

Preheat the oven to 170°C.

Line a baking tin, in which the meat will sit snuggly, with a large piece of foil – enough to wrap all round the joint of meat. Then place another piece but in the opposite direction to the first piece. This should give you 4 ends to make a parcel with your meat.

Step 2

Mix together the soy sauce, Chinese five spice, garlic, vinegar, ginger and 2 tbsp honey (leaving one for later).

Step 3

Put the meat skin side down in the foil lined tin and score the flesh of the meat. Pour about half of the spice mixture over the meat and massage well. Then turn the meat over and repeat the process again, scoring the meat and massaging the remaining mixture in thoroughly. Bring up the four sides of foil to make a loose parcel and scrunch tightly together. Place in the oven for 3.5 hours.

Step 4

Open your foil parcel and remove the sauce into a jug. Take the remaining tbsp of honey and smear over the top of the meat. Place the open parcel back in the oven for a further 20 minutes.

Cool the juices and place in the fridge.

Step 5

Remove from the oven and leave the meat to stand for 10 minutes.

Shred the meat, this is easily done with two forks. Place on a warm dish and serve with Chinese pancakes, hoisin sauce and strips of cucumber and spring onions.