Chinese shredded lamb
Serves: 4
Prep time: 15 minsTotal time: 
Recipe by Mitzie Wilson and Emma Franklin / Recipe photograph by Dan Jones
Chinese shredded lamb
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
349Kcal
Fat
16gr
Saturates
7gr
Carbs
8gr
Sugars
7gr
Fibre
0gr
Protein
40gr
Salt
1.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 garlic cloves, roughly chopped
- 25g 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
Step by step
Get ahead
Marinate the lamb the day before.
- Blend 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.
- Preheat 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.
- Leave 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.
Chef quote
Serve the Chinese shredded lamb wrapped in soft flour tortillas for a filling lunch option
