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Mongolian Lamb Pancakes

By Gyles Foster from Weber

 Gyles Foster   Spring 2022 Join us on        @thebbqmag

 #MongolianLamb #Pancakes #GylesFoster #Weber




By Gyles Foster from Weber




Mongolian Lamb Pancakes

  • 1.5kg lamb shoulder
  • 75ml soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 4 tbsp Chinese five spice
  • 10 Chinese pancakes
  • 1 bunch of spring onions, shredded lengthways
  • ¼ cucumber, cut to matchstick-sized pieces
  • Hoisin sauce
  • Toasted peanuts, coriander leaf and fresh chilli to garnish




  1. Prick the lamb every inch or so with a fork.
  2. Combine the soy sauce, sesame oil and half the Chinese five spice then pour into a zip lock bag. Add the lamb shoulder and shake, ensuring the lamb is fully coated.  Leave to rest for 3 hours, but ideally overnight.
  3. Preheat your BBQ for indirect cooking aiming for a temperature around 150°C.
  4. Dry off the lamb shoulder, rub in the honey then give it a dusting with the remaining 2tbsp of Chinese five spice.
  5. Place the lamb in an oven proof dish.  Cover with damp baking paper and slowly roast for 3 hours or until the meat pulls into shreds.
  6. Serve on Chinese pancakes or cabbage leaves with hoisin sauce, spring onions and cucumber.
  7. Garnish with coriander leaf, roasted peanuts and finely chopped chilli.
  8. *Top tip:  For crispy pulled lamb. Shred, allow to cool and either oven roast or fry in a little sesame oil.


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