Lamb

Char Siew Lamb Roast

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SERVING

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.

New Zealand Grass Fed Lamb Leg Butterflied

INGREDIENTS

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

PREPARATION

Wash the lamb then dap dry with a kitchen towelette.
Mix marinate ingredients together in a bowl .
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
Place in the oven for 2 1/2 to 3hrs at 160 degrees, re- coating it with marinate at every hourly interval
When measured with an instant-read thermometer it should read about 165-170 degrees
Remove from oven and garnish with parsley