This simple slow-cooked lamb roast with vibrant Asian flavours is easy to prepare and full of flavour.  It can be served in a variety of ways — on a bed of brown rice or noodles with wilted Asian greens, in sliders with an Asian slaw, or even with roast potatoes and your usual roast dinner accompaniments. The best thing is, due to the fact it’s slow-cooked, you can walk away and get on with your day once it’s in the oven.  This is a great way to be able to serve up the family or flatmates a fabulous meal to enjoy together, without having to spend too much time in the kitchen. Juicy and tender with punchy flavours, enjoy this
slow-cooked goodness.




1 leg of lamb
4 tablespoons peanut oil
3 cloves garlic
1 tablespoon ginger, grated
1 shallot, sliced finely
1 heaped tablespoon flour
1 cup beef stock
50ml sesame oil
2 tablespoons kecip manis (like a sweet soy sauce)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar (or use lemon juice)

1.  Pre-heat the oven to 150degC. Thinly slice one of the cloves of garlic and with a small sharp knife pierce the lamb evenly around and insert the sliced garlic. Season generously with salt and pepper.

2.  In a large roasting dish, heat the peanut oil to a medium-high heat and brown the lamb on all sides. Remove and set aside while you make the sauce.

3.  Reduce the heat to medium and dice the remaining garlic. In the same pan, fry the shallots, ginger and garlic until softened. Add in the flour and combine with a wooden spoon.

4.  Pour in half the stock, and quickly mix so it doesn’t go lumpy. Slowly pour in more stock until it’s all used and combined with no lumps. If it goes lumpy, simply whisk out the lumps.

5.  Next add in the kecip manis, soy sauce, oyster sauce and vinegar (or lemon) and thoroughly combine.

6.  Remove from the heat and return lamb to the roasting dish. Baste the lamb with the sauce then cover tightly with tin foil. Cook the lamb for four hours, or until it’s falling off the bone.

7.  Tip the sauce into a pot, re-cover the lamb and let it rest. Simmer the sauce until it has reduced and thickened slightly.

8.  Tear the lamb off bone and pour the sauce over top. Pour in the sesame oil at this point and thoroughly combine with the sauce and lamb. Let it rest for a further 5-10 mins before serving.