Asian Style Leg of Lamb


Mix all the sauce ingredients together and set aside.

Preheat a large frying pan/Crock-Pot Sauté Slow Cooker pot & add in the vegetable oil.

Brown the lamb on all sides until golden, remove & place into your Crock-Pot Slow Cooker or place back onto your Crock-Pot Sauté Slow Cooker heating base.

Pour over the sauce, cover with the lid and cook on high for 6 hours or low for 7-8 hours.

Once the lamb has finished cooking, carefully remove from the inner bowl and set aside to keep warm. (If you would like your lamb crispy, place on a baking sheet in a hot oven for 10 minutes).

Remove the star anise and lemon grass from the sauce, adjust seasoning and thicken if required with a little corn flour mixed with water.

Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving suggestions below.

To serve – shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.

Cooking Time

Low for 7-8 hours or High for 6 hours




  • 1.5kg leg or shoulder of lamb
  • 1tbsp vegetable oil

For the Sauce

  • thumb sized piece of ginger, peeled & finely chopped
  • 2 large cloves of garlic, finely chopped
  • 1 red chilli, finely chopped (use chilli to your preference of heat)
  • 3 star anise
  • 2 lemon grass stalks, bashed
  • 200ml sweet chilli sauce
  • 100ml rice wine vinegar
  • 150ml dark soy sauce
  • 1tbsp sesame oil

To Serve

  • egg fried rice or rice noodles
  • steam Asian greens
  • shredded spring onions
  • sesame seeds