Asian Style Oyster Shoulder Lamb Sliders

Asian Style Oyster Shoulder Lamb Sliders

Slow-braised lamb shoulder is always a winner and so versatile. The rich flavours of soy and kecap manis make these sliders addictive.


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  1. - 2 tbs sunflower oil
  2. - 1.8-2kg lamb shoulder, on the bone
  3. - 2 onions, thinly sliced
  4. - 6 garlic cloves, finely chopped
  5. - 2 tbs freshly grated ginger
  6. - 1 tbs plain flour
  7. - 2 1/2 cups (625ml) lamb or beef stock
  8. - 2/3 cup (165ml) soy sauce
  9. - 2/3 cup (160ml) kecap manis
  10. - 1/2 cup (175g) oyster sauce
  11. - Finely grated zest and juice of 1 lime
  12. - Handful each of mint and coriander leaves
  13. - 2 spring onions, finely shredded
  14. - long red chilli, cut into thin strips


    1. 1) Preheat the oven to 160°C. Heat the oil in a flameproof casserole over medium-high heat. Add the lamb and brown on all sides. Remove lamb and set aside

    1. 2.) Reduce heat to medium-low and cook the onion, garlic and ginger, stirring occasionally, for 5 minutes until softened. Stir through the flour, then add the stock, sauces, zest and juice. Return lamb to casserole, cover surface closely with baking paper, then cover casserole with a lid.

    1. 3.) Transfer to the oven and cook for 4 hours. Remove lid and baking paper and cook for a further 35-40 minutes until lamb is tender and starting to fall off the bone.

    1. 4.) Transfer lamb to a plate and rest, loosely covered with foil. Skim any fat from the surface of the sauce. Place casserole over medium-high heat and cook for 5 minutes or until sauce has thickened slightly.

    1. 5.) Combine the herbs, spring onion and chilli in a bowl and gently toss to combine.

    1. 6.) Cut or tear the lamb into chunks, then discard the bone

    1. 7.) Serve the lamb in fresh sliders with a simple salad. Drizzle the sauce over the lamb just before serving.