This Slow cooker lamb shoulder is an easy and delicious way to get your fix of takeout-style Chinese food! The sticky Asian lamb is cooked until tender in a fragrant sauce made with hoisin, soy sauce, rice wine, and spices and is served over steamed rice. It's the perfect meal for a busy weeknight!
Switch on your slow cooker and add the browned lamb shoulder to it with any juices from the skillet. Pour the marinade over the lamb and set the slow cooker to high, cooking for 2 hours.
After 2 hours of slow cooking, flip the lamb, spoon over the cooking juices, and continue cooking it for a further 2 hours on high. Alternatively, you can slow cook lamb shoulder on low heat for 4 hours.
Remove the cooked lamb from the slow cooker and allow it to rest for 10 to 15 minutes before carving or tearing the cooked lamb roast with two forks.
When searing the lamb, make sure that the skillet is very hot before adding the lamb shoulder so that the meat browns evenly.
If you want to add extra flavor to the lamb, you could marinate it overnight in the fridge in a Ziplock bag before cooking.
If the sauce is a little on the watery side, you can easily thicken it up in a pan over medium heat until it reduces. As it reduces, it will become thick and sticky.