Slow Cooked Boneless Lamb Shoulder

Home 9 Recipes 9 Slow Cooked Boneless Lamb Shoulder

Slow Cooked Boneless Lamb Shoulder Recipe

Mike’s Slow Cooked Lamb Shoulder We used a 1.8kg-2kg piece of Boneless Lamb Shoulder. Serves 6.

Place lamb in slow cooker, lightly crush garlic and cut each piece into 3, make small incisions in the lamb and push in the garlic slices.
Put rosemary around and over the lamb.
Put stock cube, redcurrant jelly in to a jug add a small dash of hot water and stir until dissolved, pour in wine and mix then pour over lamb. Season with salt and pepper. Place lid on slow cooker and cook for 5hrs on low.
Preheat oven to 200oc. Remove lamb from slow cooker and place on roasting tin.
Cook in oven for 45min (uncovered) to crisp the skin on lamb.
Skim the fat from the cooking stock and pour stock into a saucepan and reduce. Taste and season as needed.
Remove lamb from oven and allow to rest before slicing or pulling.
If you don’t have a slow cooker, cook in oven at 110oc using above method cover with tin foil. Turning oven up at the end to crisp skin.