1. Remove perforated strip from top of oven bag to use as a tie. Add flour to bag and shake well to coat. Add lamb and shake to coat in flour.

2. Place kecap manis, caster sugar, orange rind, juice, fennel seeds, garlic and stock in a medium jug. Pour into oven bag. Close bag with tie. Shake well. Place bag on an oven tray, making sure edges do not hang over sides of tray. Using a skewer or toothpick, pierce 6 holes in top of bag near tied end.

3. Cook in a moderate oven (180°C) for 2 hours, or until lamb is tender. Stand in tray for 5 minutes. Cut slit in top of bag, being careful to avoid escaping steam.

4. Serve lamb over boiled rice and garnish with spring onions.

TIP: Kecap manis is sweet soy sauce, available at supermarkets. Fennel seeds have an aniseed flavour but are sweet and less pungent.