Once you’ve tried this slow cooker lamb shoulder, you’ll never go back to a traditional roast leg. The aromas coming from the simmering pot will be almost more than you can handle. Enjoy!
Slow Cooker Lamb Shoulder
- 2 tsp Olive Oil
- 1 Lamb Shoulder bone in
- 2 large Carrots peeled
- 4 cloves Garlic finely chopped
- 2 tbsp Fresh Rosemary chopped
- 1 cup White Wine
- 1 cup Chicken Stock
- Heat oil in a large frypan. Season lamb with salt and pepper and brown well on all sides.
- Halve carrots lengthwise and lay in the base of a slow cooker. Sprinkle half the garlic and rosemary over the carrots and top with the lamb. Top with remaining garlic and rosemary.
- Return frypan to the heat and pour in wine. Allow to bubble up. Add chicken stock. Bring to the boil then pour over lamb in slow cooker. Place a piece of baking paper over lamb, put the lid on the slow cooker and cook on high for 4-6 hours or low for 6-8 hours until meat is tender and falling off the bone.
- Serve lamb with mashed root vegetables, roasted potatoes or on flat breads with a yoghurt dressing.
- Strain off the liquid out of the slow cooker and use it to make a delicious gravy to serve with the lamb.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.