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Chinese shredded lamb

  • Serves 4
  • Prep 15 mins
  • Total time 2 hrs 15 mins, plus marinating and resting
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Chinese shredded lamb
Chinese shredded lamb

step by step

  • 1Blend the garlic, ginger, spices, sugar and salt to a smooth paste in a pestle and mortar or a mini food processor, then mix in the Shaoxing wine. Remove the string from the lamb, unroll, score the 2 pieces deeply with a sharp knife, then rub in this marinade all over. Marinate in the fridge for a couple of hours or overnight.
  • 2Preheat the oven to 180°C, fan 160°C, gas 4. Put the lamb in a small roasting tin lined with foil and pour in the marinade. Roast for 2 hours, turning once, until the meat is tender and crispy on top.
  • Serve the Chinese shredded lamb wrapped in soft flour tortillas for a filling lunch option
  • 3Leave to rest on a board for 5 minutes, then carve and shred the lamb. Eat pieces of it wrapped in lettuce leaves, topped with the sauce, cucumber and spring onions.
  • Recipe by Mitzie Wilson and Emma Franklin

    Recipe photograph by Dan Jones

Get ahead

Marinate the lamb the day before.

You will need

  • 2 garlic cloves, roughly chopped
  • a thumb-sized piece of ginger, peeled and grated
  • 1 tbsp Chinese five spice
  • ½ tsp Szechuan peppercorns
  • ½ tsp crushed dried chilli
  • 2 tbsp light brown soft sugar
  • 1 tsp sea salt flakes
  • 3 tbsp Shaoxing rice wine (or dry sherry)
  • 1 x British lamb breast joint, about 800g

To serve

  • soft lettuce leaves
  • plum and hoisin sauce
  • shredded cucumber and spring onions

+ Nutritional Information