- 2 tbsp groundnut oil, plus extra for greasing
- 2.7kg lamb shoulder
- 10 garlic cloves, crushed
- 5cm piece ginger, finely grated
- 4 tbsp runny honey
- 3 tbsp soy sauce
- 8 buns, sliced in half
- Grease a roasting tray slightly larger than the joint of meat. Put the lamb in the tray and score all over in a crisscross pattern.
- Mix the oil, garlic, ginger, honey and soy sauce in a bowl. Pour over the meat, coating well, and transfer to the fridge to marinate overnight.
- Preheat the oven to 170°C, gas mark 3. Cover the lamb with foil and roast in the oven for 4½ hours, basting every hour.
- When the lamb has 30 minutes left in the oven, light the barbecue and wait until the coals have a light covering of ash and are glowing.
- Remove the lamb from the roasting tray and place directly on the metal grate. Cook for 15 minutes, turning frequently, until lightly charred all over.
- Transfer to a board, leave to cool slightly, then shred. Pile into the buns and top with Asian slaw.