This Slow Cooker Lamb recipe is so delicious, your whole family will love it! The Asian flavor takes the meat to a different level. Get ready for dinner tonight - this one's perfect in every way possible.

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 bought a lamb shoulder. It was roughly 3 pounds before cooking and came wrapped in a twine mesh. I hope you aren't squeamish about these things but I wanted to show it to you before cooking it.

What cut is lamb shoulder?
Lamb shoulder is a prime cut for slow-roasting, as it has the thickest and most flavorful meat. The thick cut from the top front leg of the lamb has a lot of lean juicy meat with a bone and rich marbling to keep it juicy and delicious.
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.
How to make Slow Cooker Sticky Asian Lamb
One of the best ways to prepare lamb shoulder is to sear and cook it in a slow cooker for a few hours. Usually in some kind of seasoning liquid, like Asian BBQ sauce.
Searing the Lamb Shoulder
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.

Preparing the Asian BBQ Sauce
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.
Slow Cooking
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.

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

Slow Cooker Sticky Asian Lamb
Ingredients
- 2-3 lb lamb shoulder
- ½ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 1 tablespoon Asian stir fry oil
- 4 cloves minced garlic
- ¼ cup rice wine vinegar
- teaspoon 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.
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Cristine Rainey
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?
Kim
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!
Laura
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!
Cara
You know I don't think I have ever had lamb, but I have heard it is delicious. This recipe looks very yummy and filling!
Valerie Remy-Milora
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!
Jesica H
I have not, I guess I just never had it so didn't think about it. I would love to try though!
Heather
I have never had lamb, can you believe that?! That looks amazing though!
Melissa
Oh, YUM! I think I've been afraid to cook lamb, not sure why.
Digna D.
Mmmm, that looks tasty. I'll be passing this along to the chef in our house....my hubby. He'll be making this for sure. Thank you for sharing.
Stephanie Keeping
Sounds yummy! I love anything you can cook in a slow cooker.
Raijean
Geez Kimberly, this looks delicious! I need to try this for New Years.