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Slow roasted sticky Asian style lamb shoulder

Slow roasted sticky Asian style lamb shoulder, Slow roasted sticky Asian style lamb shoulder
Slow roasted sticky Asian style lamb shoulder, Slow roasted sticky Asian style lamb shoulder
Slow roasted sticky Asian style lamb shoulder

Slow roasted sticky Asian style lamb shoulder

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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, Slow roasted sticky Asian style lamb shoulder

Slow roasted sticky Asian style lamb shoulder, 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
Cook Time: 4 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

6 thoughts on “Slow roasted sticky Asian style lamb shoulder”

    1. Hi Chris. I have only ever cooked this in my cast iron pots but I am sure it would be great in a slow cooker. If I get the opportunity to test it in the new year, I will certainly update here.

4.07 from 15 votes (13 ratings without comment)

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