Cooking it in the slow cooker breaks down the connecting tissues of the meat, leaving you with an amazingly succulent dinner. Lamb shoulder is a tough piece of meat due to the use the muscle gets. Rustic is definitely the way forward with lamb shoulder! Why cook lamb shoulder in the slow cooker? We love to serve slow cooked lamb shoulder in the middle of the table, still in one piece, with plenty of vegetables scattered around the roasting tray. The browning is caused by the maillard reaction, and adds loads of extra flavour that you won’t want to miss out on! Whilst your roast potatoes are cooking is the perfect time to do this. Add more wine and stock in a 2/3 stock to 1/3 wine ratio if you need to.Īfter the meat is cooked, remove it from the slow cooker and transfer it to your favourite roasting tin.īlasting it in the oven for 20 minutes at a high heat will brown the outside of the lamb. Ideally the stock should be around half way up the shoulder of lamb. If it appears to be sitting too high, dig out some of the vegetables and place them around the side of the meat so the lamb sits lower down. This will avoid washing away the seasoning from the top of the lamb. Season the meat well (really well!), and place it into the slow cooker on top of the chopped vegetables.Īdd the stock and wine by pouring it down the side of the slow cooker rather than over the top of the meat. Use a small sharp knife to poke holes into the meat at regular intervals, and push in a small spring of rosemary and a slice of a garlic clove. The key to beautiful tasting lamb in the slow cooker is to give this amazing cut of meat the love it deserves before any cooking starts. This adds lots of flavour to the meat whilst it’s cooking, and will be used to make the gravy once the meat is cooked. Start by preparing a bed of vegetables and rosemary in the bottom of the crockpot.
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