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Slow Cooker Sticky Asian Lamb Recipe

Published on - Last Updated on - 32 Comments

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When it comes to recipes inspired by global cuisine, I am a novice at best. Heck, I have just begun to feel comfortable preparing the types of meals I grew up eating, so tackling something global was a bit daunting. And doing it with a type of meat I have only ever even eaten one time, let alone cook, was downright scary.

But I have never backed down from a challenge. Ever. It’s kind of a blessing and a curse really.

And so here I am about to share with you a recipe that incorporates two things I have never done before.

Lamb is often overlooked as a meat of choice in this country, but after making this recipe, I have to tell you that it is my new favorite, and with over 82,000 family-owned sheep farms in the US it’s a good chance you can actually get it locally and year-round. Lamb is tender, high-quality and full of flavor, and the perfect compliment for all sorts of global flavors including Latin, Middle Eastern, Asian and Mediterranean.

I received a lamb shoulder. It was roughly 3 lbs before cooking and came wrapped in a twine mesh. I’d never seen raw lamb before and I hope you aren’t squeamish about these things but I wanted to show it to you before cooking.

Slow Cooker Sticky Asian Lamb Shoulder Recipe

I chose an Asian inspired recipe because my husband and I both love Asian cuisine and he is familiar with it in case I needed help.

The first step before putting the lamb shoulder in the slow cooker was to sear it. I used Asian stir fry oil but you can use peanut oil as well.

Slow Cooker Sticky Asian Lamb Recipe. A delicious tender Asian BBQ flavored dish that can be served over rice or noodles.

I then made the sauce which really had only a few ingredients: soy sauce, Hoisin sauce, brown sugar, minced garlic, rice wine vinegar and Asian stir fry oil. Cayenne pepper and sesame seeds are optional. I placed the roast in the slow cooker, poured the sauce over it and cooked it on high for 2 hours. I then flipped the lamb shoulder over and basted it with the sauce and continued to cook on high for another 2 hours. If you need it longer, you can turn it down to low after the initial 2 hours or if your slow cooker has a warm setting, simply set it to warm for as long as you need before you plan to serve it. I then removed the roast from the slow cooker and poured the sauce into a saucepan and heated it on the stovetop to reduce  and thicken. I served it over white rice.

Slow Cooker Sticky Asian Lamb Recipe. A delicious tender Asian BBQ flavored dish that can be served over rice or noodles.

It was really good! I used the cayenne, and even though my daughter said it was too hot, she kept asking for more. It was the sweet kind of hot that keeps you wanting more – and drinking a lot of milk. So if you don’t want the heat, reduce or eliminate the cayenne altogether.

Slow Cooker Sticky Asian Lamb

Prep Time: 10 hours 52 minutes
Cook Time: 10 hours 52 minutes
Author: 730 Sage Street
4.6 from 10 votes
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Ingredients

  • 2-3 lb lamb shoulder
  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup brown sugar
  • 1 tbsp Asian stir fry oil
  • 4 cloves minced garlic
  • 1/4 cup rice wine vinegar
  • tsp cayenne pepper optional
  • 1 tbs toasted sesame seeds optional

Instructions

  • Sear lamb shoulder in Asian stir fry oil over high heat until brown on all sides.
  • Add to slow cooker.
  • Mix all other ingredients together in a small bowl until combined.
  • Pour over lamb.
  • Cook on high for 2 hrs.
  • After 2 hrs, turn lamb over and baste with sauce.
  • Continue cooking on high for another 2 hours or on low for 4 hours.
Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.
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Slow Cooker Sticky Asian Lamb Recipe. A delicious tender Asian BBQ flavored dish that can be served over rice or noodles.

I encourage you to consider lamb next time you are shopping for meal ingredients for your family!

Have you ever cooked with lamb? If not, why not?

Comments

  1. Cristine Rainey says

    July 18, 2017 at 10:19 am

    If I want to prep this before I go to work what would be the best temp to put it on since I won’t be there for it to be on high for 2 hrs?

    Reply

    • Kim says

      July 18, 2017 at 10:27 am

      I would just put it on low for all day, maybe increase the liquid using water or a combo of water & soy since the water will dilute the sauce already in there, or increase all of the liquid ingredients slightly since you won’t be able to baste it and don’t use water.
      Good luck!

      Reply

  2. Laura says

    July 15, 2015 at 6:22 am

    Currently in the slow cooker now and smelling Amazing 🙂
    Im from Perth, Western Australia and lamb is probably on the menu weekly for most Aussies!

    Reply

  4. Valerie Remy-Milora says

    December 5, 2014 at 4:56 pm

    I absolutely LOVE lamb! It’s been a favorite of mine since I was a child. We always serve it at Easter. Last month when I went home to France to celebrate my parents anniversary we had a “mechoui” — a whole lamb roasted on a spit over a charcoal fire. It was out of this world! I can’t wait to try this recipe. It sounds delicious!

    Reply

  16. Avry says

    December 4, 2014 at 9:44 am

    I love the sauces used in Asian food and of course anything slow cooked usually turns out delicious! To be honest I have NEVER cooked with Lamb. I never see it around here and even when I go to the butchers he doesn’t carry it without special ordering it because people rarely cook it around here. I have had lamb once and that was when I was a pre teen. I couldn’t even tell you what it tasted like!

    Reply

  18. Summer Davis says

    December 4, 2014 at 12:35 am

    5 stars
    Dude, I was reading through this thinking, “Damn, this looks amazing. I really wish it was from someone who understands gluten free.” Then I got to the end and it was YOU. And like, I know this is your blog, but it was YOU. And that’s SO exciting to me because my fam loves Asian food and this one? It’s being made this week.

    Reply

    • Kimberly Grabinski says

      December 4, 2014 at 8:12 am

      I’d love to try and make this Paleo. We went with the ingredients we knew would work – the hoisin sauce and the brown sugar because it was the first time I made anything like this. Next time I’m going with honey and maybe a homemade BBQ instead of the hoisin.

      Reply

  24. Shop with Me Mama (Kim) says

    December 3, 2014 at 6:42 pm

    5 stars
    Well, first off I must say that you make that lamb look DELICIOUS!!! But, I just can’t do lamb. I think of them too much as animals to love on!!!

    Reply

  28. Rebecca Orr says

    November 19, 2014 at 10:43 pm

    Yum. Now this pregnant mama wants this in her belly right now! I have never tried lamb to be honest…but I should give it a try. I think I could get my family to eat this if I dont divulge the kind of meat they are eating!

    Reply

  29. Audrey at Barking Mad! says

    November 17, 2014 at 12:30 pm

    5 stars
    OK so I have to admit, I don’t really care for lamb, but I bet this would be good, really good with a pork shoulder too! If I can figure out how to use to the brand new pressure cooker I just bought, as a slow cooker (it has that option), I’m going to make this, this week!

    Reply

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