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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Warm slow cooker by switching on high.
Rinse new potatoes but don't bother peeling and cut in half then half again and layer at bottom of slow cooker.
Rinse and peel carrots and slice into small slices, not too thick. Layer carrots on top of potatoes, I season at this point with my salt and pepper seasoning mix which has crushed chillies, just a tablespoon sprinkled on top of potatoes and carrots.
Next layer the lamb shoulder on top of the veg. I tend to roll it out of the shape it's in when I buy it and layer it flatish.
Dissolve 2 lamb stock cubes in 400ml boiling water and stir in the mint sauce and pour in the slow cooker.
Cook on high for 3 to 4 hours or low for 6 to 8 hours.
If needed, thicken with a bit of cornflour at the very end while it's simmering. Serve in a giant Yorkie. Lovely!!!
A truly special day in my house...everybody loved this meal (very rare occurrence)
It was so simple to make and is a one pot meal, my favourite kind.
I will admit I halved the mint sauce (I'm not a fan), added some shallots quartered, a teaspoon of garlic and some rosemary. - 01 Apr 2013
Wow, absolutely lovely, 6 hours made the lamb just fall apart, simply the best lamb I have had, served with homemade Yorkshire pud, the pot was emptied. Only change for next time will be slightly less mint as it was strong - 30 Jul 2013