Slow Cooked Sticky Asian Lamb

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Cooked for 6 hours in the slow cooker this aromatic, melt-in-your-mouth, gooey, moist, extra large platter of pure asian delight had us all dribbling.  A really easy, simple dish that you can whack on in the morning yet look like you have been slaving for hours……I’m Lovin’ It!!

Ps:  If cooking in the oven,  cover tightly with foil and cook for approx 3 hours on 170 degrees or until the lamb pulls apart easily with a couple of forks.

 

Prep time:  20 Minutes         Cooking time:  6.5 Hours            $$  Medium Budget

 

Serves 6-8

 

You will need:

2kg leg of lamb, on the bone

1tbs of peanut oil

1/2 a cup of kecap manis (indonesian sweet soy)

1 tsp sesame oil

1/4 cup of rice wine vinegar

1/4 cup of brown sugar

3 star anise

2 stalks fresh lemon grass, beaten and bruised

8 cm piece of ginger, roughly chopped

4 cloves of garlic, roughly chopped

1 large red chilli, roughly chopped

6 green onions, sliced diagonally

1 tbs of toasted sesame seeds

250gm pack of flat rice stick noodles

1 tsp sesame oil (for the noodles)

Steamed Asian greens to serve

 

Heat a large, heavy based pan until quite hot, add the peanut oil and sear the leg of lamb as best you can on all sides.  Pop the lamb into the slow cooker.  You could do this dish in the oven if you wish but you will need a good casserole dish with a lid.

 

In a bowl whisk together the kecap manis, rice wine vinegar, brown sugar and sesame oil.  Pour over the lamb and add the garlic, ginger, chilli,  lemongrass and star anise.  Give everything a good stir, pop the lid on, turn the cooker on to high and don’t even think about it for at least two hours.  Lift the lid, turn the lamb over and baste with the sauce whenever you think of it but don’t be too precious.

 

After about 6 hours, remove the lamb from the cooker and cover with foil to keep warm.  Strain the liquid from the cooker into a small saucepan and bring to a simmer.  Reduce the liquid for about 20-25 minutes or until it has reduced by half.  It won’t be too sticky but it will thicken slightly on cooling. You don’t want it too sticky as it is nice to have the liquid soak into the noodles. If there is a lot of fat in the liquid, place the strained liquid in a jug and pop it in the freezer for 30 minutes.  No word of a lie, the fat will solidify and lift out really easily.

 

Cook the noodles according to packet instructions.  Drain the noodles and toss with a teaspoon of sesame oil (to prevent sticking) and pop them  on a large platter.  With a couple of forks, gently pull the lamb apart and arrange over the noodles.  Discard the bones but make sure you have a secret little gnaw.  Scatter over the sliced green onions and drizzle over the syrupy sauce.  Finally scatter over the toasted sesame seeds and serve in the middle of the table with a platter of steamed greens.

 

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Comments

  1. Julie King says

    Wonderful easy & delicious will be adding to my favorite list.Thank you cannot wait to use more of your recipes.

  2. Suzanne says

    Enjoyed this but cooked in the oven as i don’t have a slow cooker, i needed to lower the temp and cook for longer as the sticky sauce was bubbling up. Nice change for an old favourite Roast Lamb. Smells fantastic while cooking too.

  3. Trudy says

    Absolutely yummo! Highly recommend anyone trying this recipe. Next time I’m going to replace the lamb with duck ih yeah baby

  4. Clare says

    Cannot wait to try this… Looks incredible!!! Just one question… I love lamb in the slow cooker but find that it can be too dry if it’s not fully covered with liquid. Is this a problem at all with this recipe, as the ingredients listed don’t seem as though they would create much liquid. Look forward to hearing your thoughts, but can’t wait to cook it!

    • Em says

      Hi Clare, I have not had a problem with this dish being dry. A great tip for any slow cooking is to tuck a piece of baking paper over the lamb, like a snug blanket. It keeps the moisture in a very confined space. I have also cooked this dish with a lamb shoulder which is a more moist cut of meat perfect for the slow cooker. It has a lot more fat though so be sure to skim it off (there is great tip on how to do that in the recipe!). Also, if you are home while it is slow cooking, turning and basting the lamb will also keep it nice and moist. Let me know how you go and if it makes you feel better, a lot of people have cooked this recipe and I have not had one negative comment! Cheers Em x

      • Janine says

        Hi. This is delicious but I wish I had read the tip about the baking paper before I cooked it as mine was dry. Admittedly I wasn’t home much to turn it though. Definitely going to try it again! Your bling is beautiful. Keep up the good work!

      • Robyn Potter says

        This is a delicious dish and was a big hit with the family. Second time around (with the exception of lamb) I doubled the ingredients for slow cooker so had more sauce for drizzling at the end!

  5. sue says

    this sounds delicious. Can’t wait to try it. Would it be o.k. without bone as I have an “old fashioned” more upright slow cooker?

  6. bill says

    Is the slow cooker a crock pot or something else. Our crock pot would likely not accommodate a 2 kg leg with bone in. But maybe it would. sounds like a winner.

    • Em says

      Hi BIll, I just did a little research and it actually said crockpots are better for larger chunks of meat so you should be fine. You can use a smaller leg too and the same ingredients…..because it is slow cooked it shouldn’t dry it out.

    • Em says

      Hi Lyn, the other day I put the slow cooker on high for 2 hours but was going to be out all day so turned it to low for another 6 hours. I don’t think it really matters but you can turn it down if you like and just let it cook for longer, cheers Em

    • Em says

      You could do it with a briskit or other slow cooked beef cut. A boned pork shoulder would be sensational too!

  7. Mel says

    OMG! This was delicious. Didn’t have any lemongrass, substituted lemon zest. Mr 10 is in love, love, love. Added some extra chilli and cooked 5 hrs in slow cooker and then gave it a good hit with the pressure cooker just to be totally sure it was going to fall apart.

    Only used a half leg of lamb, but there’s more than enough for tomorrow night Sunday night leftovers.

    Yummy!

  8. Angela K says

    Hi, looking forward to trying this tomorrow and have bought a lamb leg roast…do I trim the fat from it first?

    • Em says

      No! Don’t trim the fat, that is all the flavour! You can, however lift the fat out once cooked. There is a little trick in the recipe on how best to do that…..

  9. Raelene says

    For those who do not have the slow cooker a Jamie Oliver tip is to use a baking dish with this sort of cooking low heat for a long time but fully cover and seal tightly using good quality alfoil, thought this might be helpful

  10. Gordon curnow says

    This recipe looks beautiful, how long and what temperature would you use to cook in the oven.

    Thanks
    Gordon

    • Em says

      Hi there, you would cook it at 170°C for about 3-4 hours or until it pulls apart easily with a couple of forks. Make sure it is well covered and sealed. It would also be nice with a shoulder cut.

  11. Gregg says

    Sunday night meal. Absolutely sensational. I did the oven method. Moist and delicious. Easy to follow recipe.

  12. Agnes says

    Thank You, Im looking forward to trying out this yummy recipe this weekend..Photo alone makes me wanna cook this now!! Agnes

    • Em says

      Yep, that’s right. Sliced thinly and straight on top. I always love a bit of crisp, fresh garnish but if you would like to fry them off first, that is also cool x

    • Em says

      Yep, just scatter them on top. A nice bit of freshness and crunch to finish it off. Make sure you slice them nice and fine, then you won’t get a big wad of onion to chew on!

  13. Janine says

    I will be trying this on the weekend… Although I will have to omit the peanut oil… we have an anaphylactic in the house.. but I’m sure it will still taste magic..

  14. Linda Dive says

    I would like to make this as a lunch dish. Can it be cooked the day before or half one day and half the next?

    • Em says

      Sure would, a briskit would be nice or else pork shoulder. Really yummy and much cheaper than lamb, let me know what you decide!

    • KylieLonergan says

      We had this Saturday night and husband couldn’t stop saying “yum yum”. We had plenty left over and had it on fresh bread rolls the next day. We will definitely be having this again!

  15. Lynne says

    Wow – that looks amazing. I’m going to try it in a camp oven, over an open fire. Sensational camping option!

  16. Bec says

    Just made this as an appreciation meal for my husband. Omitted chilli, Used a shoulder with bone in and baked in oven for 7hrs 120*c after sealing on stove top. Wow. Sensational. Even the kids liked it

  17. gail says

    hi Em,
    Could you please tell me how long to cook the Sticky Asian Lamb for, in the oven, if I only have a 1 kg lamb roast. ?
    Do I just halved the cooking time?
    Regards
    Gail

  18. Michaela says

    This looks amazing,going to cook Friday. I was wondering as I’m going to be out from the morning till 3 do you think I should put it on low as we wouldn’t eat till 7pm and was worried about over cooking the lamb. Where did you get your noodles from?

    • Em says

      Hi there, on low will be fine. Just pop a piece of baking paper over it and tuck it in nice and snug. This will help keep the moisture in. When you get home switch it to warm and then turn it up half hour or so before serving, cheers Em

  19. Charlotte says

    Hi Em,

    This recipe looks delicious! I plan to try it tomorrow. Would it work out okay if I doubled the sauce?

    Thanks!

  20. Gail Williams says

    Hi em cooked last night was a winner, one question how long does it take to reduce liquid ? Mine did not get to a thick sticky sauce , want to cook again
    Thanks Gail

    • Em says

      Hi Gail, reduce the sauce until it coats the back of a spoon with a nice sticky film. You don’t want it too sticky as it is nice if the sauce penetrates the noodles and the lamb. It will also thicken once cooled.

    • Em says

      Hi there, I found Kecap Manis in the sauce section of the supermarket. It is very widely used and shouldn’t be difficult to get. If you really can’t get it I would use a mixture of Hoi Sin Sauce and Dark Soy sauce. It is a sweet, salty and thickened type of soy so that would work. Hope this helps!

      Ps you could always try and order it online if you are in a remote location …… Good luck!

  21. Charlotte says

    Hi Em,

    Regarding your tip about putting the liquid in a freezer if there is too much fat. Do I do this before simmering and reducing it? It has been slow cooking for 4 hours and looks and smells sensational! My mouth is watering. I cannot wait for dinner tonight. Thank you!

    • Em says

      Hi there, yes I did it before reducing it and just covered the lamb with foil and kept it warm. Check it every 10 minutes or so and as soon as you see it solidify, scoop it out….cheers

  22. Deanne says

    Hi, I’m cooking this for tonight’s Tea and I put it on a little late. Luckily my slow cooker is also a pressure cooker, so I started it out with 30 minutes pressure cooking, then once I got back from the school buss I turned it onto slow cooking for a couple of hours just to meld the flavours and to give me time to baste the meat with the juices. It smells delicious! It is cold and damp outside, so this is the perfect dish! Thank you!!

    • Deanne says

      So, kids are in bed, and I have cleaned up and I’m on the couch with a cuppa and “Top Gear”, (with DH in control of telly). It was delicious, but next time I’m going to use lamb shoulder. Have to confess that I am a sheep farmer, (Fat lambs and wool) so I’m going to bone out a couple of shoulders when we next butcher one of our own lambs. I love shoulder for curry and I think it would be the perfect cut for this dish. I resisted doubling the recipe, (bar doubling the meat) and I was glad I followed yours completely as there was heaps of juice at the end! Delicious!

      • Em says

        Yep, I too have cooked it with a shoulder and it was amazing! A lot. More fat though, so this is where the leg is good! Either work for me!

  23. Kate M says

    Cooked this in the oven as I don’t have a slow cooker! It was delicious and a real hit with the offspring! I had to leave out the chilli for the delicate members of my family, but it worked so well. Certainly doing it again! Thanks Emsie!!!!

  24. suellen skeggs says

    Can not wait to cook this dish tomorrow have all the ingredients, cooking this for my mums 81st. birthday dinner, it looks so good. I hope she enjoys her special meal. thank you

    • Em says

      Wow! I am feeling the pressure! I hope your Mum has a wonderful Birthday and enjoys it too……otherwise I could be in trouble

      • says

        Thank you for a beautiful recipe. Cooked it for mums birthday dinner and she loved it and so did the rest of the family. It was tender, melt in the mouth, was not dry just beautiful. Now it has me thinking of different flavours that could be used to cook beef in the crock pot. Do you have any suggestions.

        • Em says

          Hi Suellen, I will get right on that but any dish on the website using a cheaper, slow cooked cut can be adapted to the crockpot. The Hungarian Beef Goulash or Madras Beef Short Ribs are great ones to try?

          • says

            Sorry I was thinking of a piece of topside beef or something like that. Was thinking of flavours for beef roast, maybe some red wine,garlic,chilli, etc. I just wondered if you had done anything like that. Would really like to cook some beef in a piece in the crock pot. Thanks

          • Em says

            I don’t have anything like that…..yet. It looks like you are on the right track with those flavours anyway. Just bung it in and see how it goes. I don’t think a lot can go wrong with a slowcooker. If your sauce is too thin at the end just transfer it to a saucepan and reduce.

  25. Jacqui Wharton says

    Omg it was amazing.! The family can’t stop raving about it. I cooked it in the oven in a metal pan covered in foil. It was outstanding. Thank you :)

  26. Kylie W says

    Hi Em, sounds awesome. Just wondering though is the total cooking time 8hrs (i.e the 2hrs then additional 6hrs) or only the 6hrs (i.e after the initial 2hrs its cooked for only 4hrs more)…..sorry im bit confused.

    • Em says

      Hi there, it is a total of 6.5 hours cooking time. You just don’t need to worry about if for the first 2 hours, give it a baste or turn it over at the 2 hour mark and then cook for the remainder of the time.

  27. Natasha says

    Hi Em, I would like to cook this in my slow cooker tomorrow whilst at work. This would mean placing the slow cooker on low from 8.30am until 4.30pm. Could you please explain how I wrap the baking paper, that is, do I wrap the lamb or do I place the baking paper across the top of the slow cooker, under the lid?

    • Em says

      Just lay it over the lamb and tuck it gently around the sides. No real method,, you just want it close so that the steam doesn’t escape. I have found this to be a good way of keeping the moisture in, using any slow cooking method…..cheers Em

  28. Katherine says

    This recipe was doing the rounds on FaceBook so after my Mum cooked it last week for Dad & relies that were at staying the night, it was my turn to cook it tonight for my hubby n kids. YUMMO! I basted the leg very now & then & it was so tender. Have just spent for last hour going through all of your recipes. I think you could be my new favorite to follow. Thank you!

  29. Briar says

    Hi Em, love your blog, and vibe around food. I made this lamb dish the other night and loved it, especially the flavour/ texture with steamed bok choy. i’ve shared this link with people I chat to on a Face book group, they’re all keen to try it too. Look forward to more of your recipes,
    Cheers
    Briar

    • Em says

      Thanks so much Briar, that is really lovely to hear! I really appreciate the feedback and the fact that you are sharing my recipes around…..I plan on creating a lot more!
      Cheers Em x

  30. Bec says

    Yum! i made this last night – it was absolutely delicious!!! (simple and easy to follow recipe) i look forward to cooking more of your recipes

  31. Courtney says

    I don’t have a slow cooker, so I am wondering whether this recipie would work in a pressure cooker? I usually cook lamb using the pressure cooker although it requires a lot of water/stock. Am I better off using the oven instead?

  32. says

    Have been waiting for a long time to find something new and Delious with leg of lamb 5of the 6 kids are coming for tea ttonight cant wait to wow them with this recipe thanks julie

  33. Mel says

    This was the first of your recipes that I tried and it was brilliant. I was a little hesitant with the seemingly small amount of liquid, but it worked a treat. So so tasty and with heaps leftover we had it a second night in lettuce cups with the reduction drizzled over. Delish!

  34. Robyn says

    Really yummy dish. Looked just like your picture.HOwever could not get the sauce to reduce and get sticky. Did simmer for about 20 mins – maybe not long enough.

    • Em says

      Let it reduce for a little longer if you like….you don’t want it too sticky as you want the noodles to grab onto the sauce. I find it also thickens once it cools slightly.

  35. Katie says

    Awesome dish! Made last night and was a hit! How long does it take for sauce to reduce? I reduced for about 15-20mins, but found it didn’t go very sticky (but still tasted awesome!)…I couldn’t really leave it much longer as had 2X greens on the go!

    • Em says

      Hi there, I might change the wording on the recipe! I find that reduced for around 20-25 minutes and then poured over the lamb is perfect. It is not too sticky but it is thick enough to stick to the noodles. It also thickens on cooling. I will amend that as it seems to be a problem on the recipe! Thanks x

  36. vince says

    this sounds so delicious em will definately do it, one thing though i have read all the comments and it seems that people are not aware that with a slow cooker you dont worry about overcooking, time is only an issue if you dont cook it long enough such as 2-3 hours just an observation

    • Em says

      Thanks for the observation and yes you are right! I think because it is a leg cut and there is not much liquid that people think it will dry out. That is why I recommend placing a piece of baking paper over the top and tucking it in. It keeps all the moisture inside….Cheers x

  37. Steve says

    Amazingly simple and delicious, a real hit.
    Made for my wife and I and used the left over lamb and sauce for lamb tacos the next day for lunch!

  38. Danette says

    Hello Em,
    Any suggestions for cooking this in a steam oven?? I have done similar before but cannot remember what I did!

    • Em says

      Hi Danette,

      I must confess I have not used a steam oven before so would hate to give you advice and the dish not go according to plan! Have you got a manual that would tell you about slow cooking methods in a steam oven? That might be your best bet….cheers Em

      • Danette says

        I posted earlier re the Tarte tartan, I did make this in the steam oven – sticky asian lamb, (Miele combi steam ) it was perfect. No need to brown first, cooked it at 120 fan bake with 80% steam for 3 hours. Excited with my success, tried Greek flavours this weekend – another winner. Can be a challenge to adapt recipes for steam oven , but am slowly getting the hang of it. Love your blog, even more than my Delicious subscription! – high praise indeed!.

        • Em says

          Ok…..I’m blushing now! Great to hear about the steam oven. We are building a house but I resisted putting one in…..maybe I should change my mind!

  39. Heidi says

    Mine is just cooking now, unfortunately hubby doesn’t like lamb so I have a bone in pork shoulder! Can’t wait to try it, smells amazing!

  40. Jenny says

    Love, love, love this recipe!
    Have cooked it for guests twice now, and was a winner both times!
    Only problem is……
    Ther are never any leftovers! 😉
    Wil have to try with pork now…. mmmmm

    • Em says

      Because it is in large chunks, it is only infusing the sauce. You strain and discard the aromatics. I have never had anyone complain about the ginger but if you prefer put in an amount that you are more comfortable with. Cheers

  41. Sally says

    Cooked this for my family & they all loved it. Even my little girl who doesn’t like meat was eating it as I was pulling the meat off the bone! No left overs unfortunately. Family all asked when I can cook it again. It was delicious!!

  42. Jacqui says

    This was off the charts!
    Thanks Em, my family & immediate circle of friends loved this so much.You are brilliant.

  43. Sandra says

    Made this twice now it is fantastic full of flavour. Cooked 2.2kg lamb hoping for leftovers no such luck. Family has now deemed this as their favourite dish :-)

  44. Lulu says

    Hi, has anyone ever pre-cooked the lamb and put it together the next day. Doing it now for Mothers Day tomorrow and it smells and looks amazing. Thankyou to the person who suggested putting baking paper on top. I am going to do this for all of my slow cooker recipes from now on. I love your page it’s fantastic.

    • Em says

      Pre cooking and putting it together should be fine! I have to take credit for Baking Paper……saw it on a show years ago and have been doing it ever since. Works a treat…..I do it on all slow cooked meals, stove top, oven or slow cooker. Thanks for your feedback and glad you love the page, Cheers Em x

  45. Damien says

    Hi, I am cooking this now, I have 1kg of lamb on the bone, do I halve ingredients and cooking time, thanks i

    • Em says

      I wouldn’t halve the cooking time. Just check it and if it pulls apart easily it is ready. I would also keep the sauce the same…..all the more to eat!

  46. Krstie says

    Absolutely delicious! THis receipe is definitely a keeper. Will cook again and again. Thanks Em!

  47. Olivia says

    YUM! This dish was amazing. I have a 5 year old son who doesn’t eat a lot of meat but he asked for seconds and thirds with this dish. We had left overs the following day on a wrap and it was amazing! Thank you for such a delicious recipe. The hardest part is coping with the smell all day as you just want to eat it.

    • Em says

      Thanks Olivia! I have found with littlies that they love meat they don’t have to chew! So glad you all loved it and thanks for the feedback….it means a lot x

  48. Jasmine says

    My husband is farmer and loves a good lamb roast. He wasn’t keen on my new take on the roast…but he loved it and so did the rest of the family. My brother in law has also been converted! Thanks

    • Em says

      Hi Jasmine, Great news! I love converting people into eating new and exciting things. Nothing beats a good old roast but it is sometimes nice to jazz things up a bit. Thanks for the feedback, Cheers Em

  49. Sonia says

    I have made this 3 times now and not only has the extended family demanded the recipe my family want this as a weekly dinner. Too easy to make and too easy to eat!

    • Em says

      This is my most popular recipe! I love a new spin on the lamb roast and feel free to pass the recipe and others on to the Relo’s! Cheers Em

  50. Jacqui Wharton says

    Hi Em. Well this week I made this recipe for my cousin, and I’m making it again tomorrow to help out another busy Mum.

    The review this recipe received tonight was that it was better than restaurant quality – and its a comment I have heard before from people when I have proudly presented this dish.

    We all agree that you absolutely nail the Asian flavours – I have noticed this in a few of your recipes.

    I don’t own a slow cooker and have made it twice at home in my oven. Its definitely better in the slow cooker, which I used tonight.

    Keep up the good work. Your ears must be constantly burning around dinner time. You’re becoming very popular in my circles! Next week I might try another one of your poultry dishes!

    • Em says

      Thanks so much Jacqui! What a lovely person you are, taking the time to give me all this feedback and compliments. I love nothing more than other passionate foodies…keep cooking and definitely try some other recipes. I love to know what you think…Cheers Em xx

      • Jacqui Wharton says

        This meal is in the slow cooker for my other friend tonight. I faced the dilemma of not being there to finish the sauce. She’s a single mum working a string of 12 hour days so I wanted to make things really easy for her.

        So I bought some lamb rosettes, made twice the “sauce” quantity, put half with the the lamb leg in the slow cooker and the other half over the browned rosettes.

        I let the rosette mixture simmer in a pot on the stove for about 1.5 hours while I cleaned. Strained and reduced it and set it aside for her to use with dinner tonight.

        It wasn’t my intention, but it might be next time – the actually lamb rosettes made a lovely late lunch for me!

        The sauce turned out really well and I think she should be pleased. Time will tell I guess!

  51. Vikki says

    I made tis last night, I took your advice and covered it with baking paper and alfoil, it was absolutely fabulous, and so easy. The friends we had for dinner left with the recipe in hand.
    Will be making this again.

  52. KATHERINE MARKWELL says

    This dish was sensational and totally delicious. I had 8 people over today for a Sunday long lunch and every single person was liking their lips. I served it with steamed Asian greens and oyster sauce glaze.
    NO left overs.. :-( I will most certainly be cooking this again. Yummo !
    Thank you Em.

  53. Jasmine says

    I have cooked this on a number of times now and it is always well received. I recently cooked this as an entree for MKR competition we have amongst four couples, served with your crunchy noodle salad with the sauce incorporated in to the dressing. Sensational! As Ihad left overs I diced the lamb, and mixed with marinated feta, red onion and spinach. I stirred through the remains of the sauce with a generous dollop of sour cream and mixed it all together. I made in to little pasties with puff pastry! I think the kids will be impressed after football training! Looking forward to your french inspired recipes! x

  54. Brooke says

    This looks so amazing and all the comments are so positive :) Can you cook this recipe with lamb shanks?

  55. Jacqui Collins says

    This was one of the best dishes I have ever cooked. The family loved it!
    I was lucky enough to have leftovers at work the next day and my colleagues were very impressed with my lunch and, I daresay, a little envious.
    Thank you for this amazing recipe.
    Today I am making Pulled Pork, Maple Filos :)

  56. Rowena says

    I have a child that is anaphylactic to peanuts. Would I lessen the taste by leaving the Peanut Oil out or could the oil be substituted with another ingredient???

  57. Amanda Timms says

    YIPPEE!!!! I got to make this today and enjoy it tonight! SENSATIONAL recipe a definite keeper! I think this would work with Pork too!!!! YUM YUM YUM! Thank you!

  58. Jennie Pregenzer says

    This recipe is to die for!! Another winner from you Em! I’m throwing out all my cookbooks and just using your recipes from now on!

  59. Hayley says

    Hi Em.. I’m cooking this now.. I forgot to put it on high for the first 2 hrs and it’s been on low the whole time.. How long should I cook it for? Or should I put it on high for last 2 hrs?

  60. Peta says

    Meat turned out beautifully, but the sauce tasted a little bitter. I had it on low to reduce but may have burnt it??

  61. says

    Hi Em,

    Love the new website! Loads so much faster and much easier to read. Well done.

    I have cooked this lamb a number of times and its a big hit. Its popular in my facebook cooking group as well where I have shared it (appropriately cited of course!).

    I have also used the recipe with a shoulder of pork and it was equally as delicious.

    Might have to try it again this weekend.

    Ange xxx

  62. Sabina Craig says

    Hi Emma

    I made this last winter and it was fantastic. I am going to make it again on the weekend but I thought I might try using lamb shanks instead?

  63. Mya says

    I love this recipe…
    I used beef ribs and cook it in the camp oven when I am camping…
    (I cheat and make the sauce at home in a jar before we head off)…

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