Slow Roasted Lamb Char Siew
The Meatmen
December 2, 2022
Impress your relatives and friends this Christmas with our delicious, easy Slow Roasted Lamb Char Siew recipe.
You heard right! Our recipe is so easy to follow – it’s great for first-timers. The sweetness of caramelised Char Siew sauce pairs so well with the savoury lamb meat. We’re using Magra Bone-in Lamb Shoulder from Huber’s Butchery and its fall-off-the-bone texture will leave everyone wanting more!
Order your meat now at www.hubers.com.sg/christmas
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Ingredients
Adjust Servings
| 1.2 kg Magra Bone-in Lamb Shoulder |
Marinade
| 2 tbsp five spice powder | |
| 2 tbsp Cumin | |
| 2 tbsp White pepper | |
| 3 tbsp Sugar | |
| 4 tbsp light soy sauce | |
| 2 tbsp dark soy sauce | |
| 3 tbsp Oyster sauce | |
| 2 tbsp Chinese rice wine | |
| 6 tbsp Honey | |
| 2 tbsp Hoisin sauce | |
| Serve with Creamy Mashed Potatoes | |
| Garnish with Coriander |
Directions
1.
In a mixing bowl, add all ingredients under marinade into a mixing bowl and mix evenly.
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2.
Coat lamb shoulder with marinade with marinade and refrigerate overnight, flipping over halfway through, 24 hours would be best.
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3.
Remove lamb 2 hours before cooking to let it set to room temperature.
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4.
Roast in a 220°C oven for 15 minutes.
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5.
Remove from the oven and turn the heat down to 175°C. Brush lamb with remaining marinade.
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6.
Roast lamb for another 25-30 minutes measuring internal temperature of 60°C.
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7.
Leave meat to rest for 15 minutes.
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8.
Add marinade into a saucepan and reduce until thick for about 5 minutes.
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9.
Serve lamb with creamy mashed potatoes and carve.
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10.
Garnish with coriander.
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