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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 cooked Asian style sticky lamb


This dish is my new ‘thang’. My new love.

I created this recipe for a corporate cooking class held at the cooking school just before Christmas. It was such a fantastic event and also our last class for 2015. Ending with this memorable slow roasted Asian style lamb shoulder was such a highlight for me.  I have cooked it a few times since. Michael is addicted and although he is a man who does not ask or want for much, he is getting pretty great at subtly hinting he’d like him a piece of this! He says it’s better than my slow roasted Moroccan style lamb shoulder that is roasted in one of my favourite spice rubs, ras el hanout. Although a beautiful compliment, it feels a little like a stab in the chest (should I know what that felt like) as that recipe is likely my most favourite in this whole big world of ours. The flavours are amazing in both these slow roasted lamb dishes yet, for me, they cannot be compared. It’s like comparing your children… just don’t go there.

I cooked this again last weekend. I really dig that it just works it’s magic, cooking low and slow whilst I tend to other things. At dinner, Michael ooh-ed and he aah-ed and then he ooh-ed and he aah-ed again. This is the dish I popped up on our facebook page last weekend before serving and that I promised to share the recipe for. I really do hope you enjoy.

A little tip – it is also brilliant reheated the next day. The sticky crust is really something else so makes for a great lunch or a ready made week night fabulous dinner.

I like to serve this with brown rice and steamed asian greens.

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

Slow cooked Asian inspired lamb shoulder
Serves 6-8

Olive oil
Sea salt
2-2.5kg piece lamb shoulder, bone in
1 red onion, peeled and sliced
1 head garlic, skin left on & cut in half
1 lemon
3cm piece ginger, washed
75ml light soy sauce
75ml sweet soy sauce
2 tablespoon oyster sauce (optional)
350ml chicken stock

To serve
4 spring onions, finely julienne
Coriander leaves
1 lime, zested and juiced


Preheat the oven to 160o C.
Take the lamb out of the fridge at least 30 minute before starting this recipe.

Rub a good amount of olive 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.

Transfer to sealed lamb to the baking dish and add the garlic. Cut the lemon in half and squeeze just a little juice over the lamb and then place the lemon halves in the dish. Grate the ginger over the lamb using a microplane or fine grater and add all remaining ingredients. Cover with a lid or alternatively, a layer of baking paper followed by a layer of foil. Cook for 4-5 hours.

Remove the lamb from the oven to rest. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander and the zest and juice of 1 lime.

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

  1. How can you say that you created this recipe when it is word for word exactly the same as that of Em Nicholson’s recipe posted 2011?

    1. Hi Sar
      My apologies I have only just seen your comment in the back end of the blog. I thank you for your comments but am very unclear your intention. I take great pride & pleasure in the recipes I create and in this big world, full of recipes, I am sure there are many which are similar. I have just googled the lady & recipe you refer to as you state my recipe is ‘word for word exactly the same as that of Em Nicholson’s recipe posted 2011?’They are really nothing alike, wording is not at all the same, many different ingredients used, in particular the cut of meat and that I have never heard of Em Nicholson.
      Again, I do thank you for your comments and am glad I have had the chance to review and clarify.


  2. So I did not have any sweet soy or Kecap Manis. I made my own. Quite tasty, I put the ingredients into a crock pot instead of cooking in the oven. I made it about 23 hours before serving time kept in the fridge to let the Kecap Manis soak in. It crocked for 6 hours. Turned out perfect for our Easter Dinner 2022. Served with white rice, broccoli and ambrosia salad a guest brought.

    We love smoking a rack of lamb over oak wood coals with mint gravy but found this recipe a refreshing change.

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