Tender Asian-Style Slow Cooked Lamb Shoulder
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat25gram
Protein45gram
Ingredients
- Lamb shoulder, boneless and skin removed (choose a piece with some marbling for tenderness)1.5 kg
- Soy sauce (preferably low sodium)60 ml
- Hoisin sauce30 ml
- Honey or brown sugar2 tbsp
- Fresh ginger, peeled and grated2 tbsp
- Garlic cloves, minced4 pieces
- Chinese five-spice powder1 tbsp
- Rice vinegar1 tbsp
- Sesame oil1 tbsp
- Spring onions (scallions) for garnish3 pieces
- Fresh red chili slices for garnish (optional)1 piece
- Water or beef stock250 ml
This recipe for slow cooked Asian-style lamb shoulder delivers tender, fall-apart meat infused with aromatic Asian spices and sauces. Using a slow cooker or low heat in the oven ensures the lamb becomes juicy and full of flavor. You'll need about 3 hours of slow cooking time, making it perfect for a weekend meal or when you want to set it and forget it. The total cost of ingredients is approximately $18 / €16 / £14 / ₹1350, making this a budget-friendly yet impressive dish. The dish has about 450 calories per serving, suitable for those on a balanced diet including meat. It's a medium difficulty recipe and requires about 15 minutes preparation and 3 hours of slow cooking.
Preparation instructions
Prepare the Lamb Shoulder
1Pat the lamb shoulder dry with paper towels to remove excess moisture. This helps the marinade stick better and allows for better browning later.
Make the Marinade
2In a bowl, mix together soy sauce, hoisin sauce, honey, grated ginger, minced garlic, Chinese five-spice powder, rice vinegar, and sesame oil until well combined.
Marinate the Lamb
3Place the lamb shoulder in a large zip-top plastic bag or a deep dish. Pour the marinade over the lamb, ensuring all sides are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to deeply penetrate the meat.
Preheat Slow Cooker or Oven
4If using a slow cooker, preheat to low. If using the oven, preheat to 140°C (285°F).
Brown the Lamb (Optional but Recommended)
5Heat a large pan over medium-high heat. Add a small amount of oil and brown the lamb shoulder on all sides. This step adds flavour and helps seal in juices.
Place Lamb in Slow Cooker or Ovenproof Dish
6Transfer the lamb shoulder to the slow cooker or ovenproof dish. Pour any remaining marinade and 250 ml of water or beef stock around the meat to keep it moist during cooking.
Slow Cook the Lamb
7Cook the lamb shoulder on low in the slow cooker or covered in oven at 140°C (285°F) for about 3 hours. Check the meat after 2.5 hours to monitor tenderness.
Check Internal Temperature and Tenderness
8The lamb shoulder is fully cooked and safe to eat when it reaches an internal temperature of at least 63°C (145°F) for medium-rare, but for slow cooking and tenderness, aim for 90-95°C (194-203°F) so the collagen breaks down for melt-in-mouth texture. Use a meat thermometer inserted into the thickest part of the meat to verify.
Rest the Lamb
9Remove the lamb from the heat source and let it rest covered loosely with foil for 15 minutes. This allows juices to redistribute and keep the meat moist.
Serve and Garnish
10Slice or pull apart the lamb and serve garnished with chopped spring onions and optional fresh red chili slices for a bit of heat.
Cooking Tips
1For easier shredding, cook the lamb until it is very tender and pulls apart easily with a fork.
2If you don't have a slow cooker, use a heavy ovenproof pot with a lid and cook at low temperature in the oven.
3Avoid cross-contamination by using separate cutting boards and utensils for raw lamb and vegetables.
4Always check the internal temperature with a clean meat thermometer to ensure safety and desired doneness.
5You can substitute hoisin sauce with oyster sauce for a different flavor, but adjust saltiness accordingly.
Equipment Needed
- Slow cooker or ovenproof pot with lid
- Mixing bowl
- Measuring spoons and cups
- Sharp knife
- Cutting board
- Meat thermometer
- Tongs or spatula
- Grater for ginger
- Spoon or whisk for mixing marinade
Grocery Shopping List
- [ ] 1.5 kg boneless lamb shoulder (look for well-marbled meat for tenderness, fresh bright color)
- [ ] Soy sauce, low sodium (around $3 for a bottle, choose clear and no sediments)
- [ ] Hoisin sauce ($3-$5, check the ingredients for sugar content)
- [ ] Honey or brown sugar (fresh honey preferred, $4+)
- [ ] Fresh ginger root (small piece, pick firm and fragrant, about $0.50-$1)
- [ ] Garlic cloves (choose firm bulbs with no sprouting, about $0.50)
- [ ] Chinese five-spice powder (about $2-$4, buy from Asian aisle or specialty store)
- [ ] Rice vinegar (about $3, clear and mild flavor preferred)
- [ ] Sesame oil ($5-$7, dark glass bottle to preserve flavor)
- [ ] Spring onions (fresh green stems, about $0.50)
- [ ] Fresh red chili (optional, choose firm and bright red, about $0.20)
- [ ] Beef stock or broth (250 ml, around $2 for a small carton)
Total approximate cost: $18 (prices vary by location and store)
FAQ
Can I use bone-in lamb shoulder for this recipe?
Yes, you can use bone-in lamb shoulder. Cooking time may increase slightly. The bone adds extra flavor and moisture to the meat.
How do I know when the lamb is safe to eat?
Use a meat thermometer to check that the internal temperature has reached at least 63°C (145°F) for medium rare. For slow cooked, tender lamb, it is best to cook until 90-95°C so the meat is fall-apart tender.
Can I prepare this recipe without a slow cooker?
Definitely! You can cook the lamb in an ovenproof pot with a lid at 140°C (285°F) for about 3 hours instead of using a slow cooker.
How should I store leftovers?
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. You can reheat gently in the oven or microwave.
Can I freeze this lamb dish?
Yes, cooked lamb shoulder freezes well. Cool it completely and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.