Served with Peking style pancakes, scallions and hot & sour sauce.

Shared main or appetiser

Preparation & Plating

Sweet soy roasted shoulder
16-20 Peking duck style pancakes – steamed
Hot and sour sauce


  1. For sharing place the whole lamb shoulder on a platter, with a knife, fork & spoon.
  2. Serve with the steamed pancakes, scallion & cucumber lengths & a small bowl of the hot & sour sauce.

Sweet soy roasted oyster shoulder

1 Ovation oyster shoulder
100ml sweet soy or kecap manis
50g hoisin sauce
50ml shoxshing cooking wine
50 ml soy sauce
50gm fresh ginger – minced
5 garlic cloves – minced
1 tsp star anise powder
½ tsp cloves powder
1 tsp Szechuan peppercorns powder
250 ml water


1. Mix all the ingredients together and pour generously over the oyster shoulder.

2. Place into an ovenproof dish and loosely cover with foil or baking paper. Place into a moderate oven and slow roast for 1½ – 2 hours.

3. Baste the oyster shoulder every 20 minutes during the cooking process.

4. The lamb should be juicy & sticky once fully cooked. The meat should also easily come away from the bone with a fork or spoon.

Hot & sour Sauce

3 Tbsp hot chili flakes
3 Tbsp Korean chili flakes (gochugaru)
2 Tbsp ginger root – minced
1 Tbsp garlic – minced
1 tsp salt
1 cup grapeseed oil
¼ cup tamarind liquid
2 tsp gochujang paste


  1. Place the hot and Korean chili flakes, ginger, garlic & salt into a heatproof bowl.
  2. Heat the grapeseed oil to 150ºC and pour over the ingredients in the bowl. These ingredients should sizzle together.
  3. Leave to cool for 30 minutes, then whisk together with the tamarind and gochujang paste.