Get out your Crock-Pot and make it easy on yourself this Easter.

Serves 4-6

Cooking time: 6 hours (high) or 7-8 hours (low)


1.5 leg or shoulder of lamb

1 tbsp vegetable oil

Sauce ingredients

Thumb sized piece of ginger, peeled and finely chopped

2 large cloves of garlic, finely chopped

1 red chilli, finely chopped (use chilli to your preference of heat)

3 star anise

2 lemon grass stalks, bashed

200ml sweet chilli sauce

100ml rice wine vinegar

150ml dark soy sauce

1 tbsp sesame oil

To serve – egg fried rice or rice noodles, steam Asian greens, Shredded spring onions, seasame seeds


Mix all the sauce ingredients together and set aside.

Preheat a large frying pan/Crock-Pot® Sauté Slow Cooker pot & add in the vegetable oil.

Brown the lamb on all sides until golden, remove & place into your Crock-Pot® Slow Cooker or place back onto your Crock-Pot® Sauté Slow Cooker heating base.

Pour over the sauce, cover with the lid and cook on high for 6 hours or low for 7-8 hours.

Once the lamb has finished cooking, carefully remove from the inner bowl and set aside to keep warm. (If you would like your lamb crispy, place on a baking sheet in a hot oven for 10 minutes).

Remove the star anise and lemon grass from the sauce, adjust seasoning and thicken if required with a little corn flour mixed with water.

Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving suggestions below.

To serve – shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.