Preheat oven to 160°C or 140°C fan forced. Place lamb in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the lamb, in batches, and cook for 2 minutes or until browned. Remove from pan and set aside.
Return pan to a medium heat, add the remaining oil, onion, celery and carrot. Cook stirring for 5 minutes or until softened. Add the garlic and rosemary, cook stirring for 1 minute further. Return lamb to pan with the tomatoes and 325 ml (1½ cups) water, stir to combine and bring to the boil.
Cover dish and transfer to preheated oven for 1 hour. Add cannellini beans and zucchini, return to oven, covered for a further ½ hour, or until meat is very tender.
Reserve a few pieces of sweet potato. Mash until smooth. Serve casserole on the mash with steamed green beans.
Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.