Slow cooked Welsh Lamb Shoulder with Chinese spices


  1. Pre heat oven to Gas Mark 4-5, 180°C, 350°F
  2. Line a roasting pan with a double layer of foil. Place the joint in the pan fat side up. Score deeply in criss cross pattern and rub with ginger, garlic, 5 spice and maple syrup.
  3. Pour into the pan the pineapple juice and add star anise. Cover the joint with another piece of foil and scrunch foil loosely around the joint.
  4. Cook for about 1½-2 hours, until meat is tender and soft and can be pulled from the bone – remove the top foil drizzle with a little maple syrup and replace in the oven for 30 minutes to crisp off.
  5. Serve drizzled with cooking juices with Chinese pancakes & cucumber & spring onion strips as a lunch or starter – or with creamy mash & steamed vegetables as a main.

Recipe Information

Serves 4
Calories 221 kcals
Cooking Time


  • 1 lean Welsh Lamb shoulder on the bone
  • 2.5cm (1”) root ginger, peeled and grated
  • 3 cloves garlic, squashed
  • 10ml (2tsp) chinese 5 Spice
  • 30ml (2tbsp) maple syrup
  • 300ml (½pt) pineapple juice or lamb stock
  • 3 star anise

Nutrition Information

  • Calories 221 kcal
  • Energy 922
  • Fat 10g
  • Saturates 3.9g
  • Salt 1g
  • Iron 2.3g
  • 5-a-day 0