How to make it

1. Cook lamb meat and turnip in boiling water for 1 hour or until done. Take out lamb meat and rinse with water. Drain. (Discard turnip)
2. Sauté ginger, green onion and lamb in 1 tbsp oil until fragrant. Sprinkle with wine. Add seasoning mix, bring to the boil and simmer until liquid reduced to 250 ml [1 cup].Turn off heat. Remove lamb and tear into large pieces. Set aside.
3. Lay the lamb meat in the square container. Stir gelatine into the remaining liquid (2). Turn on heat and heat through.
4. Strain the liquid (3). Pour over the lamb meat in the square container. Cool and chill the container in the refrigerator until set. Cut into pieces and serve.