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Wipe the meat and rub
salt into the skin. Put in a pan with cold water
to cover, bring to the boil,
remove the scum, cover and simmer for 20
minutes. Drain off the liquid.
Mix the soy sauce and the sherry with the
garlic and ginger and rub
into the lamb, leave for 10 minutes.
Heat the oil and fry
the lamb for about 15 minutes, turning it to brown
all over. Add the stock,
bring to the boil and simmer for 2 1/2 hours.
Mix the cornstarch
to a smooth paste with a little cold water. Lift the
lamb on to a hot dish; keep
hot. Add cornstarch mixture to the liquid in
the pan and bring to the
boil, stirring, until slightly thickened. Pour
over the lamb.
