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Home » Lunch & Dinner » Crispy Lamb and Pancakes

29 April 2017

Crispy Lamb and Pancakes

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A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

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A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

I’ve mentioned before that a great way to introduce more lamb into your diet is by simply switching it it for other meats in your favourite dishes (as I did with these lamb fajitas). Today’s recipe is another one along these lines – crispy lamb and pancakes, switching the duck used in one of my favourite Chinese takeaway dishes for lamb.

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

The lamb is slow roasted so it’s really tender and just falls off the bone. It’s rubbed with Chinese 5 spice and garlic to give a hint of the Asian flavours and then served in the traditional way with Chinese pancakes, shredded cucumber, spring onions and hoisin sauce.I’ve kept my version nice and simple by using ready-made pancakes and sauce, meaning that whilst it takes a long time to cook it only needs a few minutes of your time to prepare. It’s great if you’re having guests over as you can get it all done before they arrive and then put it all on a platter in the middle of the table and get them to dig in and serve themselves.

I did find the ready-made Chinese pancakes a little hard to find as they don’t sell them in all supermarkets (I got mine from here). If you can’t get hold of any then this lamb also works fantastically served in soft white rolls (still with the cucumber, onions and hoisin sauce). They’re reminiscent of pulled pork rolls but with an Asian twist.

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

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Crispy Lamb and Pancakes

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.
5 from 1 vote
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Active Time: 5 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 5 minutes minutes
Servings: 12 pancakes
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INGREDIENTS

For the lamb

  • ½ lamb shoulder - about 1kg
  • 2 tsp olive oil
  • 1 tbsp Chinese 5 spice
  • 1 tsp garlic powder

To serve

  • 12 ready-made Chinese pancakes
  • Hoisin Sauce
  • ½ cucumber
  • 5-6 spring onions

INSTRUCTIONS

  • Pre-heat your over to 150ºC/130ºC fan.
  • Place your lamb shoulder onto a baking tray. Mix together the olive oil (2 tsp), Chinese 5 spice (1 tbsp) and garlic powder (1 tsp) and rub it over the outside of the lamb shoulder.
  • Roast the lamb for 5 hours, until it can be easily pulled apart with a fork. Occasionally baste the meat with the juices in the tray (I do this about every half an hour).
  • Just before the meat is ready, prepare the cucumber and spring onions by cutting them into thin strips and warm the Chinese pancakes according to the packet instructions.
  • Serve on a platter and let everyone help themselves.

NOTES

Makes 12 pancakes (I like to be quite generous with the amount of lamb in each pancake. If you add a little less into each one then it can make up to 18).
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NUTRITIONAL INFORMATION

Serving: 1pancake | Calories: 223kcal | Carbohydrates: 11.4g | Protein: 13.1g | Fat: 13.8g | Saturated Fat: 5.9g | Sodium: 120mg | Fiber: 0.7g | Sugar: 4.2g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Main Course
Cuisine: Chinese
Keyword: Easter Lunch, Egg-Free, Gluten-Free, Roast Lamb
Author: Charlotte Oates

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

Free From/Suitable For…

  • Corn-Free
  • Dairy-Free
  • Egg-Free
  • Nut-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

Reader Interactions

Comments

  1. Louise says

    May 04, 2023 at 12:35 pm

    Can I do this in the slowcooker? And if so how long for?

    Reply
    • Charlotte Oates says

      May 05, 2023 at 2:56 pm

      You certainly can – I would recommend cooking for 5 hours on high. You won’t get the crispy pieces by using the slow cooker so if you want some crisp, I would suggest putting it in a hot oven for 20 to 30 minutes after slow cooking.

  2. Ben says

    April 07, 2021 at 11:15 am

    5 stars
    Made This before years ago and found your recipe as a refresh. Beautiful every time.

    Reply
  3. Sandra Peterman says

    May 05, 2017 at 9:10 pm

    I love cooking with lamb, mostly because it’s a guaranteed hit here at my place. Love the recipe, thank you for posting it. Can’t wait to try it!

    Reply

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5 from 1 vote

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Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

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