Lamb Shoulder BBQ Sauce

Dinner, Lamb October 13th, 2006

Lamb Shoulder BBQ Sauce

Once in a while, I have no “inspiration” to cook and struggle to cook something. So, having some lamb shoulder chops in the freezer comes in handy. Though this is not strictly an Asian recipe, it is still cooked by an Asian 🙂

Actually, I sort of learnt this dish from my mother-in-law and I have sort of modified it a bit by adding a bit of this and a bit of that. One of the best part of this dish is actually the fat! Yeah, by the time the lamb shoulder is cooked, the fat just melts into the mouth. If you are on the health concious side, just trim away the fat prior to cooking but I suspect, it would not taste as nice.

This is my recipe for Lamb Shoulder BBQ Sauce.


  • 6 pieces of lamb shoulder
  • 1 whole garlic (choppped)
  • 1/2 teaspoon of Italian Herbs
  • 2 tablespoons of BBQ sauce (buy from supermarkets)
  • 1 teaspoon of Worcestershire Sauce
  • 1 – 2 teaspoons of sugar
  • 1 pinch of salt
  • A dash of black pepper powder
  • 100 ml warm water
  • 1 tablespoon cooking oil


Heat oil in wok and fry lamb shoulder for 1 – 2 minutes each side turning once only.

Remove lamb shoulder and set aside. With remaining oil, fry garlic for about 15 seconds and add water, BBQ sauce, Worcestershire sauce, sugar, salt and black pepper powder to taste.

Once the sauce boils, return the lamb shoulder to the wok and cook for 1 minute by coating the sauce thoroughly over the lamb shoulder.

Serve hot with rice or potatoes.

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