Recipe: Oven Baked Lamb Shoulders

This is probably one of my most favourite thing to cook, yummy old lamb shoulders! You can either oven bake or bbq this.

First of all, marinate lamb shoulders (just get those frozen one from the supermarket) with oyster sauce, light soya sauce, pepper, wine (I use left over red wine or chinese cooking wine) and top it up with dried rosemary leaves. Then leave it in the fridge for a minimum of 4 hours, best is overnight.

If you are bbq-ing, just put them on the bbq rack and cook them. For oven, just oil a baking pan with sesame oil (olive oil ok too) and place your lamb evenly.

Baked the lamb on mid fire (150-200'c). Turn them if required occassionaly. Juice will flow out from the lamb, so there is no need to add marinate into the baking lamb. It will take about 45 mins to 1 1/2 hour... depends how well you want to cook them. Don't wait till they are too dry, as long as its evenly cooked is fine. You can optionally add sliced potato half way through the bake if you like.

Now for sauce, just take a pan, heat it and pour in the marinate. Then stir slowly and you can further dilute it with some wine if you like, otherwise I just like to add pepper. Once its cooked to a boil, just add in corn flour premixed with a little water mix them well. Its done, serve the lamb with the sauce hot!