MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mongolian Grilled Lamb Lettuce Wrap
 Categories: Lamb, Mongolian
      Yield: 1 Batch
 
      1    Ginger piece (4 cm); finely
           -chopped
    2/3 c  Dark soy sauce (150 ml)
      2 tb Chinese five spice
    300 ml Dry sherry
      2 tb Star anise
      1    Cinnamon stick
      2 tb Dark muscovado sugar
      2 tb Granulated sugar
 1 7/16 kg Lamb leg; braided with a
           -sharp knife
           Iceberg lettuce
      1    Cucumber; sliced finely
      1 bn Salad onions; sliced finely
 
  Place all of the lamb ingredients in a flameproof dish. Bring to the
  boil and reduce heat to simmer. Cover and cook for 2 hours, turning
  occasionally.
  
  Preheat the grill to high, remove the lamb from the casserole and
  grill until the skin is crispy.
  
  Meanwhile warm the remaining sauce in the casserole. Boil for about
  10 to 15 minutes until the sauce is thick. Pour into a serving bowl
  and let cool.
  
  When lamb is cooked allow to air cool for 15 minutes. Remove the bone
  and shred the meat to arrange on a serving plate.
  
  To serve, take a piece of iceberg, a 1 ts of sauce, some cucumber,
  spring onion, and lamb and roll up into a parcel and eat.
  
  Recipe FROM:
  <https://sites.ualberta.ca/~rxzhang/FooD/mongoliabody.htm>
 
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