In a bowl, mix together half cup sweet soy sauce, light soy sauce, 1 tsp black pepper, 1 tsp salt, sugar and sliced garlic.
In a slow cooker, spread red onions on the bottom of the pot and place lamb shoulder on top followed by the sweet soy sauce mixture, ginger, star anise and cinnamon stick.
Cover slow cooker and cook on medium heat for 4 hours until lamb falls off the bone. Alternatively, cover and bake the lamb in a preheated hot oven at 180°C for 4 hours.
Set aside the lamb to cool before flaking the meat off the bone.
In a bowl, add in purple and white cabbage, grated carrot, spring onion, chilies, yoghurt and season with remaining tsp salt and black pepper. Keep chilled in the fridge until ready to serve. You can opt to do this just before serving.
Heat Mission 6-Grain Wrap as per instructions on pack.
Place flaked lamb, a bit of the soy gravy and a spoonful of the slaw on top of a wrap, fold in the bottom and the sides to enclose and enjoy!
Taking a cue from a sushi roll favourite, this simple teriyaki tuna filling can be made in advance and kept in the refrigerator until you need to use it. Once you have the filling made, an easy dinner is just minutes away.
Pulled Lamb in Sweet Soy and Spicy Slaw
Preparation Time:
Total time:
Serves 4 Pax
Ingredients:
8 Mission 6-Grain Wraps1.2 - 1.5 kg Lamb Shoulder1 cup Sweet Soy Sauce1 cup Light Soy Sauce1 ½ tsp Black Pepper1 ½ tsp Salt1 tbsp Sugar1 Star Anise1 Cinnamon Stick1 cup Purple Cabbage, shredded1 cup White Cabbage, shredded1 Carrot, grated6 cloves Garlic, sliced thinly2 large Red Onions, sliced thinly2 cm Ginger, sliced thinly2 Spring Onions, sliced thinly2 Red Chillies, deseeded and sliced thinly2 Green Chillies, deseeded and sliced thinly4 tsp Greek Yoghurt
Instructions:
In a bowl, mix together half cup sweet soy sauce, light soy sauce, 1 tsp black pepper, 1 tsp salt, sugar and sliced garlic.
In a slow cooker, spread red onions on the bottom of the pot and place lamb shoulder on top followed by the sweet soy sauce mixture, ginger, star anise and cinnamon stick.
Cover slow cooker and cook on medium heat for 4 hours until lamb falls off the bone. Alternatively, cover and bake the lamb in a preheated hot oven at 180°C for 4 hours.
Set aside the lamb to cool before flaking the meat off the bone.
In a bowl, add in purple and white cabbage, grated carrot, spring onion, chilies, yoghurt and season with remaining tsp salt and black pepper. Keep chilled in the fridge until ready to serve. You can opt to do this just before serving.
Heat Mission 6-Grain Wrap as per instructions on pack.
Place flaked lamb, a bit of the soy gravy and a spoonful of the slaw on top of a wrap, fold in the bottom and the sides to enclose and enjoy!
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