Slow cooked lamb shoulder
- 6 medium carrots, peeled and chopped into 1cm (1/2 in) long pieces
- 1kg half lamb shoulder
- salt and pepper to taste
- 1 onion, chopped
- stock to cover (either lamb, veg or chicken at a push but beef would be too strong)
- 3 tablespoons passata
- splash of Worcestershire sauce
- 2 bay leaves
- 3 cloves of garlic, minced
Prep:20min › Cook:8hr › Ready in:8hr20min
- Put the carrots in the slow cooker.
- Brown the shoulder of lamb fat side down in a pan for a few minutes to release some of the extra fat. Season with salt and pepper and remove to the slow cooker on top of the carrots.
- Saute off the chopped onion till translucent and add to the slow cooker.
- Add stock, passata, Worcestershire sauce and bay leaves.
- Mince the garlic into the slow cooker (I use the fine side of my grater for this).
- Put slow cooker on low and leave for about 8 hours until the meat is sliding off the bone.
- Take the bone out, shred the meat serve with mash, the carrots, green beans and the lovely tomato-y, lamb-y sauce.
You can use less garlic if you're not garlic fans but even with three it's not too strong.
I made this as set out but put one extra garlic clove in and it was beautiful. We couldn't wait for it so it only got around 6 1/2 hours in the slow cooker. It was still a little pink and lovely and soft-just how we like it. I took the lamb and (most of) the cooking liquid out of the cooker and rested the lamb, while the carrots got a bit longer and the cooking juices got some cornflower to make a wonderful gravy. Lots if it too-I froze the surplus for another time - 30 Nov 2011
Cooked this for Easter sunday - was fantastic!!! Struggled to get the lag to fit in the slow cooker but managed it in the end. As said meat fell off the bone and taste lovely and so very very tender. Will do this again!!! Thank you - 04 Apr 2010
Gorgeous! I added more passata than suggested - avoid adding too much water like I did (although you can remove the lid to reduce at the end if you need to) - 16 Apr 2013