Slow roasted asian lamb shoulder

Slow roasted asian lamb shoulder

Serves: 6  |  Preparation time: 30 mins  |  Cooking time: 240 mins


  • 5kg Farm88 lamb shoulder roast 
  • 2 tbsp oil
  • 1 brown onion, finely sliced
  • 6 spring onions, sliced
  • 2 stalks celery, sliced


  • 2 tbsp oil
  • 4 garlic cloves, crushed
  • 3 cm piece ginger, thickly sliced
  • ¼ bunch green onions, trimmed, halved
  • ½ bunch coriander roots and stems
  • 2 cinnamon quills
  • 4 star anise
  • 150ml shaoxing wine
  • 275mls soy sauce
  • ¼ cup lightly packed dark brown sugar

To serve:

  • 4 spring onions, finely sliced
  • ½ bunch Coriander, leaves picked to garnish
  • 1 lime, zested and juiced


  1. Preheat the oven to 200°C. Lightly cover lamb shoulder with 1 tbsp oil and allow to sit at room temperature for 30minutes.
  2. Prepare the masterstock: Heat oil in a deep frying pan over medium-high heat. Add oil, garlic, ginger, shallots, coriander, cinnamon quills and star anise. Cook then add shaoxing wine,soy and dark brown sugar. Bring to the boil and simmer for 30. 
  3. Heat oil a frying pan, add onion, spring onions and celery. Cook vegetables for 5 minutes. Add vegetables a roasting dish.
  4. Return pan to heat. Add lamb shoulder, skin side down for 5 minutes.  Turn lamb shoulder over and cook for a further 5 minutes.  Place on top of vegetables.
  5. Pour stock over the dish and cook for 3 ½ hours. 
  6. Remove lamb shoulder from Masterstock. Place lamb shoulder in a clean baking dish. Use 250mls of Masterstock to make a glaze by boiling in a saucepan for 8mins.
  7. Pour glaze over lamb shoulder, place back in oven and cook for a further 30 minutes. Remove the lamb from the oven to rest before serving.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.