Lechon Lamb Paksiw

One time my friends and I crave for some lechon, maybe due to disappointment with previous lechon paksiw we tasted in Filipino restaurant.

We tried to use roasted lamb instead of the usual beef (since pork is prohibited in Saudi Arabia).

Lamb Lechon Paksiw


½ kg lamb
1 large garlic, crushed
½ cup Mang Tomas (lechon sauce)
½ cup water
½ cup vinegar (combine with water and sauce)
¼ cup brown sugar
Whole peppercorn
Salt to taste


Cook lamb until tender preferably in the pressure cooker, then roast in inside oven (180 C) until golden brown.

Combine vinegar, water and sauce. This will prevent the vinegar to be ‘uncooked’. Add into the roasted lamb in a pan.

Add the rest of ingredients and let it boil for a 1-2 minutes.

Bring down into low heat and simmer until the sauce thickens.