Asian Spiced Slow Roasted Lamb Shoulder with Hoisin Sauce and Pancakes - James Martin Chef

Ingredients

• 1 x 2kg shoulder lamb
• 4 large shallots, peeled and halved
• 300ml white wine
• 500ml lamb stock
• 25g butter
• 1 garlic, bulb peeled
• 1 shallot, peeled and sliced
• 2 lemongrass stalks, chopped
• 1 x 5 cm ginger, peeled
• 2 tablespoons of 5 spice powder
• 1 tablespoons palm sugar
• 1 teaspoon cayenne pepper
• 2 tablespoons dried mint
• 1 teaspoon black pepper
• 25ml soy sauce
• Water if needed
• 100ml hoisin sauce
• Juice of 1 lime
• Butterhead lettuce leaves
• Spring onions, sliced
• Cucumber, sliced
• Steamed duck pancakes