SLOW COOKER METHOD

Remove the lamb from the fridge 30 mins beforehand.  Heat a large, heavy based pan on high then add the peanut oil and sear the lamb on all sides.  Add the lamb to the slow cooker.

Whisk together the marinade ingredients and pour over the lamb.  Turn the slow cooker on high and leave to cook for 6 hours, occasionally basting the meat.

After 6 hours remove lamb, shred with a fork and cover to keep warm.  Strain the liquid into a jug and place in the freezer for 30 mins, this will set the fat on top making it easier to scoop off.  Discard the fat and pour liquid back over the meat.

Cook the noodles according to packet instructions, drain and toss with a little sesame oil to prevent from sticking.  Lightly steam the snow peas and Chinese broccoli, place the sesame seeds on a tray in a moderate oven for a couple of minutes to lightly toast.

Combine, top with sesame seeds and serve!  Yum!

OVEN METHOD

Remove the lamb from the fridge 30 mins beforehand.  Heat your casserole pot on the hot plate on high then add the peanut oil and sear the lamb on all sides.

Whisk together the marinade ingredients and pour over the lamb.  Put on lid and place in oven at 150°C and leave to cook for 6 hours, occasionally basting the meat.

After 6 hours remove lamb, shred with a fork and cover to keep warm.  Strain the liquid into a jug and place in the freezer for 30 mins, this will set the fat on top making it easier to scoop off.  Discard the fat and pour liquid back over the meat.

Cook the noodles according to packet instructions, drain and toss with a little sesame oil to prevent from sticking.  Lightly steam the snow peas and Chinese broccoli, place the sesame seeds on a tray in a moderate oven for a couple of minutes to lightly toast.

Combine, top with sesame seeds and serve!  Yum!