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Asian Spiced Lamb with Carrots

Asian Spiced Shoulder of Lamb

Jacqueline O'Donnell
A meltingly tender, fragrantly spiced piece of Scotch Lamb bathed in a sauce that you won't be able to get enough of! 
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Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course
Cuisine Asian
Servings 8
Calories 228 kcal


  • 2 tbsp rapeseed oil
  • 1.6 kg boned and rolled Scotch lamb shoulder
  • 2 onions halved and cut into half moons
  • 2 tbsp grated fresh root ginger
  • 3 garlic cloves finely sliced
  • 2 red chillies both de-seeded, one chopped and one thinly sliced (I used one dried chilli)
  • 1 tbsp soft brown sugar plus 1 tsp
  • 3 star anise
  • 2 lemongrass stalks tough outer leaves removed, then bruised
  • 2 litres lamb stock I used 1.5 litres in the Slow Cooker as it doesn't evaporate the same
  • tbsp tomato purée
  • 2 tbsp fish sauce
  • Juice 2 limes
  • big handful of mint leaves torn
  • handful basil leaves


  • Using a large deep ovenproof dish, slow cooker, Aga or warming drawer
  • Place the lamb and all the other ingredients into whichever appliance you are using for cooking,
  • Put in the oven at 140C for 4-6 hours or 8-10 hours in the slow cooker/crockpot.
  • Once it is fork tender,  remove the lamb from the dish and lay onto several layers of cling film, roll up tightly. For best results refrigerate the lamb overnight, wrapped in cling film.
  • Allow to rest whilst you reduce the stock in the pot by at least 2/3 adjusting the flavour to your liking  I also chilled the stock overnight before reducing, this meant I could remove a thick layer of fat.
  • Use all the same ingredients, however, you always have to taste & try to get the balance right in Asian/Vietnamese cooking
  • To serve slice lamb very thickly, through the cling film, then remove the film and any string holding the rolled lamb together.  As I had chilled the lamb, I then placed the slices in an ovenproof dish, spooned over a little of the reduced stock, cover with foil and reheat in the oven for 20 minutes at 160C.
  • To serve, carefully lift the lamb slices onto the plate and spoon the reduced sauce over the top serve with either rice or potatoes.


I served the Asian Spiced Lamb with Chantenay carrots and potatoes sliced, dotted with garlic butter and covered with single cream. The lamb fell apart and tasted fantastic, the flavours of all the spices had amalgamated and it was the flavour of the lamb that dominated. I have also used this technique of cling film wrapping with brisket cooked in the slow cooker and it works equally as well, it's a really dinner party winner too as you can prepare the meat the day before.


Calories: 228kcalCarbohydrates: 6gProtein: 26gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 466mgPotassium: 507mgSugar: 3gVitamin A: 155IUVitamin C: 19.2mgCalcium: 29mgIron: 2.7mg