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Char Siew Lamb Roast



PREP TIME: 10 Minutes
COOK TIME: 45 Minutes plus 2 hours marinating time


This Char Siew Lamb Roast by Singapore foodie Simone Ruth, has the hallmarks of a meal that the whole family can share! Grab the recipe today for a feast fit for a King.


  • 1 x The Meat Club Butterflied Lamb
  • handful of star anise
  • handful of parsley
  • 2 tablespoon soy sauce
  • 21/2 tablespoon hoisin sauce
  • 1/2 tablespoon honey
  • 1 tablespoon ketchup
  • 1/2 tablespoon shao xing chinese wine
  • 1 teaspoon five spice powder
  • 1 teaspoon red food colouring


  1. Wash the lamb then dap dry with a kitchen towelette.

  2. Mix marinate ingredients together in a bowl
  3. On a lined baking tray, coat lamb with marinade then place a handful of star anise at the top for decoration poking onto its skin, then tie well with string, and let it marinate for up to 2 hours in the fridge
  4. Place in the oven for 2 1/2 to 3hrs at 160 degrees, re- coating it with marinate at every hourly interval
  5. When measured with an instant-read thermometer it should read about 165-170 degrees
  6. Remove from oven and garnish with parsley