Slow Roast 5-Spice Lamb with Chinese Pancakes | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 x approx. 1½ kilograms bone-in shoulder of lamb
• 1 x 15ml tablespoon finely grated fresh ginger
• 4 teaspoons chinese five spice
• 3 x 15ml tablespoons rice wine vinegar
• 2 x 15ml tablespoons soy sauce
• 3 x 15ml tablespoons honey
• approx. 20 chinese pancakes
• 2 iceberg lettuces (separated into whole leaves to use as wraps - I suggest you get 2 lettuces in case of leaf breakage)
• hoisin sauce
• spring onions (cut into thin strips)
• cucumber (cut into thin strips)