About this recipe:Boned rolled shoulder of lamb in the slow cooker, with garlic and rosemary, cooked for as long as you have time for! This dish makes its own gravy, which you can add to when the meat is resting - just delicious. Serve with onion sauce, roasties and your choice of fresh vegetables
1 tablespoon cornflour, mixed to a paste with water
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Method Prep:25min › Cook:7hr › Ready in:7hr25min
Pre-set the slow cooker to auto - do this at about 7 in the morning! Add the chopped carrots and onion, and leave to heat up while you prepare the lamb.
Make slits at about 2cm intervals all over the lamb, fat side up. Leave the string on the lamb. Insert a small bit of rosemary and a sliver of garlic into each slit, using the side of a knife to help you. This is a bit tricky, but you'll get the hang of it.
Rub some olive oil all over the lamb, and season well. Place on top of the vegetables in the slow cooker.
Pour the boiling water around the lamb, put the lid on the slow cooker and leave well alone for about 2 hours.
After 2 hours, carefully lift the lamb out onto a plate and skim the fat from the surface of the cooking liquor into a bowl - save this fat. Repeat after a further 2 hours.
After around 7 hours, the lamb should be ready to fall to bits, so carefully lift onto a serving platter, cover with foil and keep warm.
Strain 500ml of the cooking liquor into a medium saucepan, skim off any excess fat and bring slowly to a simmer. Add any jelly that is lurking under the cooled fat that you strained off earlier. Add a good tablespoon of redcurrant jelly, and stir in to melt, then stir in the cornflour paste to thicken. Season with salt and fresh black pepper. And add some more stock - simmer until the gravy has thickened slightly or to your taste.
Cut the string off the lamb - it will fall to bits! serve with vegetables of your choice and the lovely gravy. Hope you enjoy it! :)