|Leg of lamb||3 Pound|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
Cut the lamb into small pieces and chop the bones up small.
Chop the spring onions (scallions) and put into a large saucepan with the lamb, bones and salt.
Cover with cold water and bring to the boil, remove the scum, add the soy sauce, cover the pan and simmer for 2 1/2 hours.
Remove all the lamb bones and pick the meat into small pieces, put into a straight sided dish with some of the liquid and press down with a weight on top.
Leave until cold and set.
Cut into slices to serve.