About this recipe: Lamb shoulder joint cooked in the slow cooker with red wine and lamb stock to make a delicious gravy. I have served this with roast pumpkin, cauliflower and carrots but any veg would be nice and some Yorkshire puds.
Roast pumpkin or butternut squash goes quite nice with this. Simply roast the peeled and chopped pumpkin like you would potatoes in seasoning and vegetable oil
I used a boneless lamb shoulder joint again yesterday. I just put a dozen or so shallots in the s/c along with chopped green pepper - found it in the fridge. I seasoned the lamb with salt, pepper and paprika and put around 200mls lamb stock(knorr) in the mix. I put the cooker on high for an hour then low for 7 hours. The result was tender, delicious lamb and the best tasting gravy ever. - 11 Aug 2011
Altered ingredient amounts. I added 2 tablespoons of mint jelly during cooking. Best Lamb i've had for a long long time. - 23 Nov 2010
I tried this today. My 6 year old loved it. Most tender lamb ever. My conventional oven will become redundant at this rate. - 29 Jul 2011