Cut the lamb into paper thin rectangular slices
Slice the bean curd
Wash, drain, and chop the vegetables
Prepare any side dishes that you are planning to serve
Lay the lamb, chopped vegetables, and side dishes on separate platters on the table
Place the dipping sauces on the table in small individual bowls
Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food
Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion
Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full
(How much broth you need will depend on the size of the fondue pot)
Place the fondue pot on the burner, and keep it simmering throughout the meal
Keep the remaining broth warming on the stovetop
To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired
Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls
Cook the noodles and serve at the end of the meal