CHEF PELE KUAH Chargrill Lamb Shoulder

  • Prep time 5Hr
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Shoulder
  • Serves 10


  • 5kg Australian lamb shoulder slice


  • 300g Plum sauce
  • 200g Oyster sauce
  • 150g Garlic, chopped
  • 20g Fresh Rosemary, chopped
  • 150g Fresh coriander, chopped
  • 150g Brown sugar
  • 30g Chicken stock powder
  • 45g Paprika powder
  • 500ml Water
  • 45g Salt


  • Mint sauce
  • Pomegranate
  • Arugula (Rocket leaves)
  • Fried sweet potato


  1. Mix all the Lamb marinade ingredients till fully incorporated.
  2. Put 500ml of water in the blender and blend till smooth.
  3. Take only the juice and throw the remaining solids. Marinate the lamb overnight.
  4. Grilled the lamb shoulder to perfection then cut into smaller pieces.
  5. Assemble on the plate then drizzle mint sauce and pomegranate.
  6. Top with fried sweet potato and arugula.