Wellington Salad

• 12 oz. lamb from a cooked leg or shoulder
• 1-2 teaspoons orange liqueur

Cut the lamb into ½ in. cubes and sprinkle with the liqueur. Cut 3-4 slices from one of the oranges and reserve for decoration. Chop the remaining oranges and add to the lamb with the celery. Mix the coconut, curry powder and mayonnaise together. Add to the lamb mixture and mix well. Arrange the lettuce leaves on a serving-plate and pile the salad on top. Garnish with the reserved orange slices