Slow Cooker Sticky Asian Lamb

I’ve never been a huge fan of Lamb. I’m not sure what it is but I’ve always preferred other meats over it. However this recipe has opened up a world of lamb to me and I hope you enjoy it aswell. It’s something so different to normal Lamb recipes that generally contain the same predictable flavours such as rosemary and thyme and I wanted something that would¬†break completely away from what we normally expect with lamb. The Thai-Style Mint-Sauce also makes an interesting addition and a wacky option for a Sunday roast complete with the Spinach and Peanut salad in place of the usual vegetables.


Ingredients: (Serves 6)


2-3lb of Lamb Shoulder (preferably on the bone as it gives more flavour and easier to handle)
1/2 cup of soy sauce
1/4 Hoi-Sin Sauce (can be very difficult to find a good Hoi-Sin sauce, I recommend one by Gressingham duck company that works very well)
1/4 cup of brown sugar
1 tbsp Asian Stir-fry/Peanut Oil
4 cloves of minced garlic
1/4 cup of rice wine vinegar
1tsp Cayenne Pepper
1tbsp sesame seeds

Mint Sauce:

2tbsp Brown Sugar
2tbsp Peanut Oil
1/4 Cup Rice Wine Vinegar
Zest and Juice of 1 Lime
1tbsp Fish Sauce
2 Long Red Chillies
2 Spring Onions
2 Cups of Mint Leaves (Torn)

Spinach and Peanut Salad:

500 grams spinach, tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil

(Optional Dressing)
2 tablespoons Chinese black vinegar (quite rare, for substitute, use 1tbsp balsamic and 1tbsp rice vinegar)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons minced ginger
roasted white sesame seeds for decoration



  1. Sear Lamb Shoulder in oil over a high heat until it is brown on all sides, this helps lock in the flavour and adds a nice texture to the outside of the meat
  2. Add the Lamb to the slow cooker, make sure you have a nice big slow cooker if you have a large lamb joint and make sure the lid can be closed
  3. Mix the other ingredients together to combine into a sauce then pour over the lamb slowly trying to cover as much of its surface as possible to flavour the meat
  4. Cook on High for 2 hours
  5. After 2 hours turn the lamb and baste it with the sauce, then either continue to cook on high for another two hours or turn to low and cook for a further 4 hours while.
  6. continue to turn and baste meat occasionally for the meat to cook evenly and flavour to intensify.
  7. To Make the mint sauce simply mix all the ingredients together until the sugar is dissolved
  8. For the Spinach Salad, boil the spinach for around 2 minutes, drain and set aside to cool. toast the peanuts and oil in a small skillet and then set aside. Combine the rest of the ingredients (apart from the sesame seeds)
  9. once the spinach is cool enough to handle drain any excess water from it with your hands (try not to lose the integrity of the spinach but it needs to be moldable. Chop spinach into pieces about 8 centimetres (3 inches) in length. and transfer to a small plate topping with the peanuts and the dressing (if made)
  10. To serve, cut the meat diagonally or shred and serve on a bed of rice with the Spinach Salad as a side

Like This Recipe? Have any ideas to improve it? Let me know in the comments below.




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