Braised Lamb Noodle Bowls

Step 1: To cook the lamb: Preheat oven to 150C (130C fan-forced).

Step 2: In a large heavy ovenproof pot, combine leek, bacon, mushrooms (if using), ginger, garlic and 6 cups water and then add lamb (it will not be submerged) and bring mixture to a simmer over medium-high heat and then place lid slightly ajar on pot and transfer to oven and cook, turning lamb over halfway through cooking, for about 3 1/2 hours, or until lamb is fork-tender and then remove lamb from broth and cool slightly and break lamb meat into bite-size pieces and discard bones.

Step 3: Using a ladle, remove most of fat that has risen to top of broth and strain broth and return to pot with chicken stock and bring to a simmer over medium-high heat, and reduce heat to medium-low and simmer for 5 minutes to blend flavours and then stir in soy sauce and season with salt or more soy sauce and keep warm.

Step 4: To serve: Bring large pot of salted water to a boil over high heat and add noodles and cook for about 4 minutes, or until al dente and then drain noodles and divide among 8 bowls.

Step 5: Divide lamb broth, meat, snow peas, radishes and then onions among bowls and place 1 egg half into each bowl, add a couple drops of sesame oil to each bowl and sprinkle with sesame seeds and serve.

Step 6: TIPS AND NOTES - Make-Ahead: Lamb can be braised and broth can be made up to 3 days ahead of serving; cool, cover and refrigerate separately and bring broth to boil over medium heat before serving. Place lamb in a tightly covered baking dish and place in 180C oven until hot, about 15 mins. How to soft-boil eggs: Bring a medium saucepan of water to a boil over medium-high heat. Add 4 eggs and cook for 6 1/2 mins. Remove eggs and transfer to an ice bath to chill completely, about 10 mins. Drain and peel eggs.