Slow Cooked Lamb Shoulder
A cozy, comforting and mouth watering slow cooked lamb shoulder with vegetables and home made gravy.
5-6 hours of cooking results in a succulent, fall apart, tender meat that is absolutely delicious.
A guaranteed crowd pleaser.
INGREDIENTS
1.5 – 2kg lamb shoulder, with bone in
1 large onion, peeled and roughly sliced
3-4 garlic cloves thinly sliced or ½ tsp garlic powder
1 tsp dried oregano
1 tsp celtic sea salt
1/2 tsp sumac
1 tsp dried thyme
1 cup lamb, beef or chicken stock (for this recipe I used a homemade combo of lamb and beef stock)
2 carrots, sliced
3-4 small potatoes, sliced
olive oil
Gravy
Approximately 2 cups stock/juice from the lamb
Cassava flour 1 tbsp
Salt & Pepper – optional to taste
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METHOD
1. Take the lamb shoulder out of the fridge and bring to room temperature. Around 30-45 mins.
2. Pre-heat the oven to 130-140 degrees Celsius, depending on the size of your lamb.
3. In a large deep crock pot add the sliced onions to the base. Pop the lamb in and add the stock around the base of the pot.
4. Make some slits into the lamb using a sharp knife and stuff the holes with the garlic, if using.
5. Drizzle some olive oil over the lamb and lastly rub in the salt and herbs.
6. Pop the lid on and cook for approximately 5 – 6 hours. During the cooking process top some of the lamb with the juice/stock. Twice should be enough.
7. 1 hour before the lamb is ready add the carrots and potatoes around the lamb, making sure the stock is covering them. Stock should have doubled by this stage.
8. Pop the lid back on.
9. After 1 hour of cooking the carrot and potatoes, take the lid off and allow them to cook for another 20 minutes or until potatoes and the lamb skin have crisped up slightly. Meat should easily pull apart with a fork.
10. Take the lamb, carrots and potatoes out, cover loosely with parchment paper and keep warm until you make the gravy.
11. Drain the juices/stock from the lamb so there are no lumpy bits of onion and garlic.
12. Place in a pot and simmer slowly.
13. Sprinkle in the cassava flour. I usually add 1 tbsp of cassava flour to 2 cups of the stock. Whisk until the stock thickens to your desired consistency. Switch off heat.
14. Taste and add season if needed.
15. Serve with the lamb and vegetables.
Try this delicious roast lamb recipe next