Slow Roasted Lamb Char Siew

1 hour


4-6 pax

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!

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1.2 kg Magra Bone-in Lamb Shoulder
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



In a mixing bowl, add all ingredients under marinade into a mixing bowl and mix evenly.

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Coat lamb shoulder with marinade with marinade and refrigerate overnight, flipping over halfway through, 24 hours would be best.

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Remove lamb 2 hours before cooking to let it set to room temperature.

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Roast in a 220°C oven for 15 minutes.

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Remove from the oven and turn the heat down to 175°C. Brush lamb with remaining marinade.

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Roast lamb for another 25-30 minutes measuring internal temperature of 60°C.

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Leave meat to rest for 15 minutes.

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Add marinade into a saucepan and reduce until thick for about 5 minutes.

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Serve lamb with creamy mashed potatoes and carve.

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Garnish with coriander.

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