• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1kg lamb shoulder, chopped into 1cm thick slices
  • Marinade
  • 3 tbsp Worcestershire sauce
  • 2 tbsp oyster sauce
  • 2 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 2 tbsp black pepper sauce
  • ½ tsp pepper
  • 2 tbsp honey
  • 20g shallots, smashed
  • 20g ginger, smashed
  • 20g garlic, smashed


  1. Combine marinade ingredients in a bowl. Add lamb and marinate for 2-3 hours. Remove marinated lamb and drain in a colander. Put in a pot with just enough water to cover, bring to the boil then allow to simmer for 1 hour.
  2. Remove lamb pieces from the stock and deep-fry in hot oil for about 10 minutes. Leave 2 tablespoons oil in the pan and simmer the remaining marinade sauce ingredients for 5-10 minutes.
  3. Put fried lamb pieces on a piece of foil. Add simmered sauce ingredients, then wrap up and grill in a preheated grill at 200°C for 15-20 minutes. Remove and serve immediately.

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