Slow roasted sticky Asian style lamb shoulder
A delicious melt-in-your-mouth recipe for Slow roasted sticky Asian style lamb shoulder.
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Servings: 8
Calories: 396kcal
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