Peking Lamb

Name: Peking Lamb
Yield: 4 servings
Ingredients: 2 kg leg of lamb; 2 whole star anise; 1 piece cinnamon; 8 slices fresh ginger; 3 green onions, sliced; 2 tablespoons dark soy sauce; 1 tablespoon dry sherry; 3 leeks; Sauce; 160 ml reserved stock; 4 tablespoons dark soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons brown sugar

Be the first to rate this recipe

Ingredients

2 kg leg of lamb ⓘ
2 whole star anise ⓘ
1 piece cinnamon ⓘ
8 slices fresh ginger ⓘ
3 green onions, sliced ⓘ
2 tablespoons dark soy sauce ⓘ
1 tablespoon dry sherry ⓘ
3 leeks ⓘ
Sauce ⓘ
160 ml reserved stock ⓘ
4 tablespoons dark soy sauce ⓘ
2 tablespoons hoisin sauce ⓘ
2 tablespoons brown sugar

Instructions

Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
Cover with cold water and bring to the boil. Cover and reduce to a simmer.
Cook for a further 2 hours to cook through.
Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
Take off heat and rest lamb for 10 minutes. Then slice. finely.
Arrange on a serving platter with a little reserved sauce.
Allow everyone to make their own pancakes/wraps.

Nutrition & Diet Analysis (per serving)

825 kcal 41% DV

Protein Fat Carbs

Macronutrients

Protein 17.5g 35% DV

Total Fat 51.1g 65% DV

Carbs 82.1g 30% DV

Fiber 7.9g 28% DV

Sugar 40.3g 81% DV

Electrolytes

Sodium 3157mg 100% DV

Potassium 785.5mg 17% DV

Cholesterol 34.3mg 11% DV

Vitamins & Minerals

Vitamin A 40.3mcg 4% DV

Vitamin C 20.3mg 23% DV

Calcium 409.3mg 31% DV

Iron 11.6mg 64% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).