Slow roasted sticky Asian style lamb shoulder

This is an updated post of a lip-smackingly good recipe that I created a few years back for Slow roasted sticky Asian style lamb shoulder.

I created this recipe quite a few years ago for a corporate cooking class. It was such a fantastic event and also our last class for that particular year.

Ending with this memorable slow roasted Asian style lamb shoulder was such a highlight.

I have cooked this recipe for Slow roasted sticky Asian-style lamb shoulder many times since. Michael, in particular, adores it.

I revisited this recipe last weekend & shared it at home with our family. We had invited my lovely Sister in law & Brother in law and niece for dinner.

Being able to put this together pretty quickly & then let it work its magic is wonderful. With time, you are rewarded with a dish so flavour-packed that it falls off the bone and melts in your mouth.

A little tip: Should you have any leftovers, they will reheat well the following day. Perfect for midweek throw-together dinners or warm it gently (covered) in the oven & tuck leftover lamb inside warm pitta with lemon yoghurt, shredded lettuce and tomato. It is so good.

I like to serve this with brown rice and steamed or stir-fried Asian greens.

Don’t forget to rate the recipe if you’d be so kind, below. Just click on the stars to do so.

Nellie

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Slow roasted sticky Asian style lamb shoulder

Slow roasted sticky Asian style lamb shoulder

A delicious melt-in-your-mouth recipe for Slow roasted sticky Asian style lamb shoulder.

4.07 from 15 votes

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Course: Main Course

Cuisine: Asian

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Servings: 8

Calories: 396kcal

Author: Nellie Kerrison | Relish Mama

Cost: 30

Equipment

• 1 oven proof large baking dish
• 1 Oven
• Measuring jug or scales
• Grater or microplane

Ingredients

• 60 ml Cobram Estate extra virgin olive oil
• 2 teaspoons of sea salt
• 2.5 kg piece lamb shoulder bone in
• 1 red onion peeled and sliced
• 1 head garlic skin left on & cut in half
• 1 lemon
• 75 ml light soy sauce use gluten free if required
• 75 ml sweet soy sauce use gluten-free if required
• 2 tablespoon oyster sauce
• 3 cm piece of fresh ginger
• 350 ml chicken stock
• To serve
• 4 spring onions finely julienne
• Coriander leaves
• 1 lime zested and juiced

Instructions

• Preheat the oven to 160 C.
• Take the lamb out of the fridge at least 30 minutes before starting this recipe.
• Rub the oil and sea salt into the lamb.
• Heat a large frying pan over medium – high heat and fry the lamb shoulder on all sides.
• Whilst browning the lamb, place your onion on the base of a baking dish. Preferably one with a fitted lid.
• Place the browned lamb to the baking dish and then add the garlic.
• Cut the lemon in half and squeeze the juice over the lamb. Place the remaining lemon halves in the dish.
• Combine the soy sauces and oyster sauces and pour this over the lamb.
• Grate the ginger over the lamb. I like to use a microplane for this.
• Pour the stock into the base of the dish, around the lamb.
• Cover with a lid or alternatively, a double layer of baking paper followed by a layer of foil.
• Cook for 4-5 hours until the meat is falling off the bone..
• Remove the lamb from the oven to rest.
• Transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander and the zest and juice of 1 lime.

Video

Notes

Should you have any left overs, they will reheat well the following day. Perfect for midweek throw-together dinners or warm it gently (covered) in the oven & tuck left over lamb inside warm pitta with lemon yoghurt, shredded lettuce and tomato. It is so good.

 

To make this gluten-free, use gluten-free soy sauce and oyster sauce. 

Nutrition

Calories: 396kcal | Carbohydrates: 15g | Protein: 42g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 127mg | Sodium: 1585mg | Potassium: 701mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 4mg