Slow cooker lamb shoulder
This slow cooker lamb shoulder super easy. With just five ingredients you can throw it on in the morning for a delicious fuss free meal at dinner time.
Ingredients
- 4.5 lbs (2kg) lamb shoulder roast, with or without bone
- 4 - 6 whole garlic cloves
- 1 large spring fresh rosemary
- salt
- pepper
Instructions
Slow cooker cooking instructions:
- Peel the garlic cloves and cut into large chunky long slivers.
- Cut the rosemary into approx. one inch long pieces.
- Remove the lamb from the packaging. If there is string around it you need to cut this off and discard it. You can leave the bone in if you have a roast with the bone in it. Leave the fat on, will help it tender and some with render off as it cooks.
- Pre-heat your searing slow cooker, or frying pan. You want a nice hot pan.
- Sear the lamb top/fat side up first until it develops a lovely golden brown color. Using tongs carefully flip the roast over (you may need two pairs of tongs) and sear the other side.
- Carefully remove the roast from the slow cooker or frying pan and transfer to a chopping board.
- Taking care not to burn your fingers, use a small sharp knife to cut a number of slits into the roast, about ½ inch wide and deep.
- Insert the rosemary and garlic slivers into the slits in a grid like pattern, alternating between the garlic and rosemary.
- Return to the slow cooker, put on the lid and slow cook for about 8 hours on low or 4 hours on high, depending on your slow cooker. There is not need to add any other fats or water, the roast will produce its own juices and keep the meat lovely and tender.
- To serve remove from the slow cooker, put onto a plate and enjoy! The meat should be fall apart tender and deliciously moist. Lovely with some roasted mini potatoes, beetroot salad and damper.
Oven cooking instructions
- Pre-heat your oven to 325°F (160°C)
- Follow the directions for slow cooker, ideally searing the meat in the Dutch oven if you are able to use it on the stove top as well (check first).
- If you don't have a Dutch oven you can sear the lamb in a frying pan, then transfer to a roasting pan. Cover with a couple of layers of foil to cook, crimping it in around the edges.
- Add one cup of water to the Dutch oven or roasting pan, put the lid on the Dutch oven or cover with foil and cook for about 3 hours.
- Take the lid off and cook for another 30 mins for that brown crusty look, if desired.
- To serve remove from the slow cooker, put onto a plate and enjoy! The meat should be fall apart tender and deliciously moist. Lovely with some roasted mini potatoes, beetroot salad and damper.
Notes
NB Browning the lamb is optional. I find it gives a better flavor and texture to the meat but you can skip this step if you prefer.