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Aromatic Lamb Pancake Aromatic Lamb Pancake

Aromatic Lamb Pancake

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Recipe by Fiona Uyema. Nothing compares to slow cooked lamb shoulder, it works perfectly for this recipe. Time is of the essence here as you’ll need to allow at least 4 hours to slow cook this piece of meat but it’s certainly worth the effort. This is perfect for home entertaining as it can be prepared in advance.

Preparation: 10 mins 
Cooking: 240 mins
  • Shoulder of lamb, 2kg

The Marinade

  • 50ml water
  • 4 tbsp ginger soy sauce
  • 1 tbsp preferred oil
  • Juice of one lime
  • 1 tsp sesame seeds

To serve

  • 1 cucumber, thinly sliced
  • 5 spring onion, thinly sliced
  • 1 red chilli, thinly sliced
  • 10 Chinese pancakes
  • Remove the lamb shoulder from the fridge one hour before cooking.
  • Pre-heat a fan oven to 180C.
  • Place the lamb shoulder on a roasting tray or alternatively use a casserole dish.
  • Mix together the ingredients for the marinade (water, soy sauce, oil, lime, sesame seeds) and rub it all over the lamb shoulder.
  • Roast the lamb for one hour at 180C and for another 3 hours at 130C or until you can easily pull apart with a fork (cover with tin foil for the last few hours if using a roasting tray).
  • Occasionally baste the meat with the juices from the bottom of the roasting tray.
  • Serve with sliced cucumber, spring onion, chilli and warm Chinese pancakes. Let everyone assemble their own pancake

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