Serves 6
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  1. In the bowl of a food processor, combine the onion, garlic, ginger, plums, sriracha, ketchup, rice vinegar, honey, five spice and salt. Whizz to form a paste.
  2. Put the lamb on a rack in a roasting tin and rub all over with the marinade. Place in the fridge for at least 24 hours, or up to two days, removing from the fridge one hour before you begin cooking.
  3. Preheat the oven to 160 ̊C/140 ̊C fan/ gas mark 3. Pour the ginger ale into the tin around the lamb, then cover tightly with tin foil. Slow-roast the lamb for four hours.
  4. Remove the foil and turn the heat to 200 ̊C/180 ̊C fan/gas mark 6. Baste the lamb with the juices from the bottom of the pan, then return to the oven for 90 minutes until very tender, basting every 30 minutes and turning the lamb over halfway through.
  5. Transfer the lamb to a board, cover with two layers of tin foil and set aside to rest for at least 40 minutes.
  6. Pour the juices from the bottom of the tin into a jug and set aside for five minutes to let the fat rise to the top. Spoon off the oily layer from the top, then use a stick blender to whizz the sauce until smooth. Transfer to a serving bowl or jug.
  7. Use two forks to shred the lamb, then transfer to a warmed serving bowl and serve in the centre of the table with the jug of sauce and the smashed baby potatoes.

Nutrition Facts

Per serving: 675kcals, 29.4g fat (10.9g saturated), 35.1g carbs (26g sugars), 62.8g protein, 1.7g fibre, 0.926g sodium

DinnerSpecial OccasionsFamily mealsSlow cookerSunday roastDinner partyComfort food

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