Peking Lamb

• leg of lamb↗2 kg
• whole star anise2
• cinnamon↗1
• fresh ginger↗8

  slices

• green onions↗3

  sliced

• dark soy sauce↗2 tablespoons
• dry sherry↗1 tablespoon
• leeks↗3
• Sauce
• reserved stock160 ml
• dark soy sauce↗4 tablespoons
• hoisin sauce2 tablespoons
• brown sugar↗2 tablespoons
• sugar↗3 tablespoons
• sesame oil↗2 teaspoons

Step-by-step instructions

1. 1

   Place lamb in a large pot and add spices, green onions, soy sauce and sherry.

2. 2

   Cover with cold water and bring to the boil. Cover and reduce to a simmer.

3. 3

   Cook for a further 2 hours to cook through.

4. 4

   Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.

5. 5

   Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.

6. 6

   Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.

7. 7

   Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.

8. 8

   Take off heat and rest lamb for 10 minutes. Then slice. finely.

9. 9

   Arrange on a serving platter with a little reserved sauce.

10. 10

    Allow everyone to make their own pancakes/wraps.