It's amazing the similar qualities that the meat from a shoulder of lamb shares with fried duck, especially when reheated in a frying pan so all the fatty bits go frazzly. They are both fatty (in a good way); very shreddable; with a musky depth of flavour; and both go superbly alongside Chinese flavours. The idea of using flour tortillas instead of Chinese pancakes is a good one: it works great and they are so freely available, unlike the pancakes.
The plum sauce (from Gok Cooks Chinese!) is phenomenally easy and good fun to make, but if you can't be chuffed to do it, then for goodness' sake just buy a jar of hoi sin or plum sauce from the supermarket! But seriously, the sauce is easy and the smell that it creates while bubbling away are worth it alone. Plums are also plentiful and therefore also very cheap at the moment.
This would make a great starter or lunch, but it's not substantial enough to serve as a dinner I don't think.
Here's how you make it:
Leftover shoulder of lamb
A small pinch of Chinese five spice powder
Tortilla flour wraps
Spring onion matchsticks
For the plum sauce (or use shop bought):
About 8 plums, stone removed and chopped into chunks
3 tablespoons of light soy sauce
1 teaspoon Chinese five spice powder
Half a red chilli, finely chopped (Gok uses 1 whole one but I didn't want it too hot)
1 star anise
2 cloves of garlic, chopped
2 tablespoons of Shaoxing rice wine / dry sherry
3 tablespoons of runny honey
Splash of water
1 1/2 tablespoons of dark muscovado sugar
1/2 teaspoon of white pepper (Gok states 1/2 a tablespoon but I can only assume this is a typo!!)
De-stone and chop the plums into smallish chunks. Put all the ingredients into a pan and bring to the boil, then simmer for about 40 minutes or until the fruit has broken down. Take out the star anise and whizz in a food processor or with an electric hand whisk. Let it cool. This makes quite a bit of sauce, so you will probably have quite a bit leftover to freeze or use in another dish.
Fry your lamb leftovers. Add a pinch of spice to the mix and shred as it fries. Let the fatty bits frazzle up. Do this for about 10 minutes over a medium heat.
Chop your cucumber and spring onions into matchsticks. Smear your pancakes with sauce, then pile in your cucumber and spring onion and top with lamb. Roll away. Don't overstuff like I always do or you can't roll them up!
Another thought: if you wanted to try this but didn't happen to have leftover shoulder of lamb, you could use sliced lamb from well rested, rare lamb leg steaks and add watercress or other salad leaves to make more of a meaty wrap.