Directions

To Cook

1. Preheat oven to 150ºC fan forced.
2. Heat 1 tbsp of oil in a large roasting dish to medium-high heat. Place lamb shoulder and sprinkle with salt. Sear the skin for 4-5 mins each side until golden. Transfer to a tray and set aside.
3. Reduce heat to medium-low, add remaining oil, onions, garlic, ginger and cinnamon stick. Cook for 5 mins or until onions begin to colour. Add remaining ingredients and lamb, bring to the boil for 5 mins.
4. Remove from heat. Cover well with foil. Transfer to oven and roast for 1½ hr. Uncover and increase oven to 200ºC. Roast for a further 45 mins to 1 hr or until sauce reduced by half and lamb has a rich dark crust.
5. Serve with fresh Asian herbs and rice or Hokkien noodles.