Char Siew Lamb Roast

INGREDIENTS

• 1 x The Meat Club Butterflied Lamb
• handful of star anise
• handful of parsley
• 2 tablespoon soy sauce
• 21/2 tablespoon hoisin sauce
• 1/2 tablespoon honey
• 1 tablespoon ketchup
• 1/2 tablespoon shao xing chinese wine
• 1 teaspoon five spice powder
• 1 teaspoon red food colouring

PREPARATION

1. Wash the lamb then dap dry with a kitchen towelette.

2. Mix marinate ingredients together in a bowl
.
3. On a lined baking tray, coat lamb with marinade then place a handful of star anise at the top for decoration poking onto its skin, then tie well with string, and let it marinate for up to 2 hours in the fridge
4. Place in the oven for 2 1/2 to 3hrs at 160 degrees, re- coating it with marinate at every hourly interval
5. When measured with an instant-read thermometer it should read about 165-170 degrees
6. Remove from oven and garnish with parsley