Lamb ssam recipe- No.1 recipe for a party!
A riff on the Korean classic bo ssam, this version swaps the traditional pork for slow-roasted lamb, bringing a rich, deeply savoury flavour that feels both comforting and a little bit special. The lamb becomes meltingly tender as it cooks, developing a beautifully crisp exterior while staying juicy and soft within, making it perfect for piling into wraps or serving alongside fresh, vibrant accompaniments. It’s a dish that feels like a celebration in itself - generous, full of flavour, and designed to be shared.
I love a classic roast, but if I arrived at someone’s house and they served me this instead, I would genuinely weep with joy. It has all the heartiness and warmth of a traditional Sunday roast, but with an exciting twist that makes it feel more interactive and memorable. The communal, hands-on eating style that’s so central to this Korean dish - where everyone builds their own wraps at the table - suits a relaxed Sunday gathering perfectly, encouraging people to slow down, share, and enjoy the meal together.
This isn’t a last-minute recipe, though, and it rewards a bit of planning. The lamb benefits from being prepared the night before, allowing time for the flavours to develop and fully infuse the meat. After that, it requires around an hour and a half of cooking time to become perfectly tender and caramelised, so it’s important to start in plenty of time. The result, however, is more than worth the wait - a centrepiece dish that feels generous, impressive, and deeply satisfying, ideal for feeding a group and turning an ordinary meal into something a little more special.
Lamb ssam recipe- ingredient list!
Ingredients for the lamb-
Six cloves of garlic, coarsely chopped
Peel and coarsely chop two thumb-sized pieces of fresh root ginger.
Two tablespoons of Chinese five-spice powder
Six tablespoons of oil
Room temperature, 1.5-2 kg/3 lb 5 oz-4 lb 8 oz bone-in lamb shoulder
One onion, cut into thick rings
Two-star Anise
One stick of cinnamon
500 ml/18 fl oz chicken stock (or any other stock or water), salt, and freshly ground black pepper
Ingredients for the glaze-
4-6 tablespoons of soft brown sugar
One tablespoon of soy sauce
Ingredient list for the mint sauce-
One jar of mint sauce
One green chilli, cut coarsely, of any kind and chosen level of spice
One thumb-sized piece of freshly peeled and finely chopped root ginger; a handful of fresh coriander
Two spring onions, coarsely cut and trimmed
One tablespoon of olive oil
Ingredients for serving-
One head of Little Gem lettuce, leaves separated; one head of butterhead lettuce, leaves separated; a bunch of freshly chopped coriander; a bunch of freshly chopped mint; and a thinly sliced spring onion
Lamb ssam recipe- step by step instruction guide-
Step 1
To make the lamb, begin by preparing a fragrant marinade that will infuse the meat with deep, aromatic flavour. Place the garlic, ginger, Chinese five-spice powder, oil, and a generous pinch of salt into a blender or food processor. Blend the mixture until it forms a smooth, thick paste, stopping to scrape down the sides if needed to ensure everything is evenly combined.
Step 2
The garlic and ginger provide a bold, savoury base, while the Chinese five-spice adds warmth and complexity, bringing subtle notes of sweetness and spice that complement the richness of the lamb. The oil helps bind everything together into a spreadable consistency, making it easy to coat the meat evenly. Once blended, the marinade should be smooth and aromatic, with a slightly glossy texture. This mixture will be rubbed all over the lamb, allowing the flavours to penetrate as it rests, so taking a moment to ensure it’s well combined will make a noticeable difference in the final dish.
Step 3
To let the five-spice marinade to seep into and stick to the lamb, lightly score it all over. Put the marinade over the meat. It's okay to cook the lamb right away, but if you have time, marinade it in the refrigerator for a few hours or overnight. Preheat the oven to 160C/140C Fan/Gas 2½ (or 170C/150C Fan/Gas 3, see step 4 if you want to cook it more quickly).
Step 4
Place the onion, stock, star anise, and cinnamon in a roasting tray, using the onion to make a little bed for the lamb to rest on. If roasted at a lower temperature, cover securely with kitchen foil and cook for 6 hours. Although it takes a while, it is worthwhile. Roast for four to five hours if using the highest temperature. Pour the resting liquids through a strainer into a basin and reserve. While making the glaze, let the lamb rest.
In a small saucepan, combine the soy sauce, brown sugar, and lamb resting juices. Reduce over medium heat until the glaze is thick and glossy enough to brush over the lamb.
Step 5
Using a pastry brush, generously coat the lamb with the prepared glaze, making sure to cover all surfaces evenly so the flavour is distributed throughout. Take your time with this step, allowing the glaze to settle into any creases or folds in the meat. Set aside a few spoonfuls of the glaze for later, as this can be used for an extra layer of flavour just before serving or for brushing over the lamb during the final stages of cooking.
Step 6
Preheat your grill to a medium-high heat so it’s nice and hot before the lamb goes in. Once ready, place the lamb under the grill and cook for around 3-5 minutes. Keep a close eye on it during this stage, as the sugars in the glaze can caramelise quickly. You’re looking for a beautifully browned, slightly crisp crust to form on the outside, adding both texture and depth of flavour, but be careful not to let it burn. As the glaze bubbles and darkens, it will create a glossy, sticky coating that enhances the richness of the lamb. Once caramelised to your liking, remove from the grill and allow it to rest briefly before serving, so the juices can redistribute and the meat stays tender and succulent.
Step 7
In a food processor or blender, combine all the ingredients with a little water and process until smooth to create the mint sauce. If it needs to be loosened, add another splash of water and season with salt. Cover the lamb with the glaze that was set aside before serving. Use forks or tongs to break the lamb apart. Cut the lettuce leaves into little parcels and serve with the herbs, mint sauce, and lettuce leaves.