A spell in the slow cooker is all it takes to transform a shoulder of lamb into a meltingly tender dish. Midweek magic!
slow cooker pulled mongolian lamb
serves 6 | prep 15 mins | cooking 8 hours 10 mins E o
1 tbs vegetable oil
1 brown onion, chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
½ tsp Chinese five spice
80ml (⅓ cup) hoisin sauce
60ml (¼ cup) soy sauce
60ml (¼ cup) Double Phoenix Chinese Cooking Wine
2kg lamb shoulder, on the bone
2 tsp sesame oil Thinly sliced green shallots, and steamed white rice and broccolini, to serve
Heat vegetable oil in a frying
