Pulled Lamb in Sweet Soy and Spicy Slaw

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  • 4 Pax

Ingredients

  • 8 Mission 6-Grain Wraps
  • 1.2 - 1.5 kg Lamb Shoulder
  • 1 cup Sweet Soy Sauce
  • 1 cup Light Soy Sauce
  • 1 ½ tsp Black Pepper
  • 1 ½ tsp Salt
  • 1 tbsp Sugar
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 1 cup Purple Cabbage, shredded
  • 1 cup White Cabbage, shredded
  • 1 Carrot, grated
  • 6 cloves Garlic, sliced thinly
  • 2 large Red Onions, sliced thinly
  • 2 cm Ginger, sliced thinly
  • 2 Spring Onions, sliced thinly
  • 2 Red Chillies, deseeded and sliced thinly
  • 2 Green Chillies, deseeded and sliced thinly
  • 4 tsp Greek Yoghurt

Instructions

 

  1. In a bowl, mix together half cup sweet soy sauce, light soy sauce, 1 tsp black pepper, 1 tsp salt, sugar and sliced garlic.
  2. 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.
  3. 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.
  4. Set aside the lamb to cool before flaking the meat off the bone.
  5. 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.
  6. Heat Mission 6-Grain Wrap as per instructions on pack.
  7. 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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Pulled Lamb in Sweet Soy and Spicy Slaw Preparation Time: Total time: Serves 4 Pax Ingredients: 8 Mission 6-Grain Wraps 1.2 - 1.5 kg Lamb Shoulder 1 cup Sweet Soy Sauce 1 cup Light Soy Sauce 1 ½ tsp Black Pepper 1 ½ tsp Salt 1 tbsp Sugar 1 Star Anise 1 Cinnamon Stick 1 cup Purple Cabbage, shredded 1 cup White Cabbage, shredded 1 Carrot, grated 6 cloves Garlic, sliced thinly 2 large Red Onions, sliced thinly 2 cm Ginger, sliced thinly 2 Spring Onions, sliced thinly 2 Red Chillies, deseeded and sliced thinly 2 Green Chillies, deseeded and sliced thinly 4 tsp Greek Yoghurt Instructions:

 

  1. In a bowl, mix together half cup sweet soy sauce, light soy sauce, 1 tsp black pepper, 1 tsp salt, sugar and sliced garlic.
  2. 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.
  3. 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.
  4. Set aside the lamb to cool before flaking the meat off the bone.
  5. 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.
  6. Heat Mission 6-Grain Wrap as per instructions on pack.
  7. 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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