Slow Cooker Lamb Shoulder Food

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS

Steps:

• Preheat the oven to full whack.
• Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
• Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
• Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
• Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
• When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
• Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
• Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
• Put a large pan of salted water on to boil for your greens.
• Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
• Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
• Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
• Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
• Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

SLOW-ROASTED SHOULDER OF LAMB

Steps:

• Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
• Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
• Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
• Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
• Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
• Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
• Return the tin of onions and marinating juices to the oven to keep warm.
• Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
• Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
• Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

SLOW-COOKED LAMB SHOULDER

Steps:

• Preheat the oven to 130C/275F/Gas 1.
• In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
• Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
• Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.
• Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.
• When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
• Serve with French beans (or any green vegetable of your choice).

NEIL PERRY'S SLOW-ROASTED LAMB SHOULDER

Steps:

• 1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight. 2. Remove the lamb from the refrigerator 2 hours before cooking. 3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water. 4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5-3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours. 5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

SLOW COOKER BONELESS ROLLED LAMB SHOULDER

Steps:

• Slice the leek and sauté in the fast slow cooker with some cooking oil
• Put thyme leaves and rosemary leaves into a food processor along with some garlic and black whole peppercorns.
• Blend the thyme, rosemary, garlic, and peppercorns.
• Unwrap the lamb from the environmentally unfriendly plastic wrapping.
• Put the thyme, rosemary, garlic, and peppercorns on a cutting board and the roll the lamb over the thyme, rosemary, garlic, and peppercorns.
• Add the rosemary and thyme stalks to the leeks and lower the coated lamb into the cooking vessel of the fast slow cooker.
• Pour in a cup of red wine, about ¼ cup of Worcestershire sauce, and ½ cup of water.
• Seal the lid of the fast slow cooker and cook for 6 hours.
• After the lamb has cooked remove the meat from the cooking vessel and place it into a small baking dish and cover with aluminium foil and put it into a toaster oven at a very low heat to keep the meat warm.
• Pour the cooking juices into a metal mixing bowl through a sieve.
• Discard the suspended solids and put the filtrate into a saucepan and simmer the liquid to reduce it.
• Make a roux with some butter and flour and thicken the filtrate into a gravy with the roux by adding it a bit at a time to the reduced filtrate.
• Keep the gravy in a jug.
• In a non-stick skillet lubricated with some Queensland nut oil - yes, I know it sounds ridiculous, but I use oil in my non-stick cookware - add the frozen vegetables and sauté until soft enough to eat but not too soft.
• In a small saucepan bring some water to a boil and add some caster sugar and vinegar until the sugar has dissolved.
• Add in mint leaves and simmer until a mint sauce tastes good.
• Slice the lamb with a sharp Dick knife and set aside a portion for tea and put the rest into a container and refrigerate.

SLOW ROASTED GREEK SHOULDER OF LAMB

Steps:

• preheat oven to 200c (390f) on bake, not fan
• keep aside a little of the preserved lemon for garnish
• in a small bowl add all ingredients except lamb and mix to a paste
• spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way
• place lamb on foil and rub marinade all over top and bottom
• wrap foil very tightly around lamb
• sit lamb on a trivet, or cake rack in a baking dish
• place in preheated oven on middle shelf for 10 minutes
• reduce oven temperature to 130c (260f) and cook for 5 hours
• carefully unwrap the foil and drain juices into a small saucepan
• cover lamb with foil
• reduce jus on medium heat until it reduces a little (about 10 minutes)
• pour jus into a serving jug
• sprinkle parsley, preserved lemon and currants over lamb
• serve and enjoy!

LAMB CASSEROLE IN THE SLOW COOKER

Steps:

• Cut the meat into large cubes, about 3-4 cm/ 1.5 inch. Dry very well with kitchen paper. Set aside.
• Chop onions and garlic and set them aside separately from the meat. Chop the bacon.
• Heat a Dutch oven or another heavy-bottomed pan. Add bacon. There is no need for oil, the bacon will render its fat. Cook for 2 minutes, stirring.
• Add onions and garlic, stir well and cook for another 3 minutes. Add tomato paste, stir well for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom as well, for about 1 minute. Pour the contents of the pan into the slow cooker.
• Wipe the pan clean with kitchen paper, be careful, it's hot!
• Place one batch of the meat cubes in a bowl, add a little of the flour, and toss well.
• Heat 1 tablespoon oil in the Dutch oven. Fry the meat pieces in 2 or 3 batches until golden, about 3-4 minutes per batch, turning the meat a few times in between. Only flour the next batch of meat just before it goes to the pan and add a little more of the oil between the batches. Don't overcrowd the pan or the meat will stew instead of searing. Transfer all the meat to the slow cooker.
• Peel the potatoes and the carrots. Cut them into larger chunks. Place in the slow cooker.
• Add thyme, rosemary, 2-3 bay leaves, salt, pepper, and stock. The amount of salt you need depends on the stock (Note 4).
• Turn on the slow cooker and cook for about 6 hours on high and about 8 hours on low.
• Once the meat and the potatoes are as tender as you want them to be, mix the corn starch and the water to obtain a thick paste. Whisk the slurry into the gravy. If the slow cooker is on high, the sauce will thicken almost instantly. If not, cover the pot again and simmer for about 5-10 minutes more until the sauce thickens.
• Adjust the taste with salt, pepper, Worcestershire sauce, and vinegar.

SLOW COOKER LAMB SHOULDER

Steps:

• Add olive oil to a large frying pan and sear the lamb shoulder over medium heat for 2 minutes on each side.
• Pour the canned tomatoes and their juices into the slow cooker. Add the seared lamb and sprinkle the black pepper, salt, rosemary leaves, thyme leaves, and minced garlic on top.
• Optional: Cut the potatoes in half and peel and halve the carrots. Put into the slow cooker on top of the lamb.
• Cover and set to LOW for 4 hours or HIGH for 2 hours. When finished, submerged the carrots and potatoes into the broth and cover for 30 more minutes on the KEEP WARM setting.

SLOW COOKER LAMB SHOULDER

Steps:

• First, carefully trim off any large areas of fat from the lamb shoulder and discard.
• Drain the can of quartered artichoke hearts and place them in the bottom of the slow cooker insert.
• Place the lamb shoulder on top of the artichokes and season the shoulder with the salt and pepper.
• In a 4-cup glass measuring cup, microwave the butter for about 50 seconds, or until melted.
• Whisk in the 2 tablespoons of flour. Microwave for one minute and whisk. Microwave again for one minute, whisk again. Then microwave for a third minute and whisk one final time. This is your roux to help thicken the cooking liquid. You don't want to microwave it for 3 minutes all at once because the butter and flour will burn.
• Into the microwave roux, whisk in the lemon juice and apricot nectar.
• Stir in the capers and thyme. Pour the liquid over the lamb shoulder and top the lamb with the lemon slices and rosemary.
• Cover and cook on LOW heat for 8 - 10 hours, or until the lamb is fall-apart tender. Serve immediately with mashed potatoes or orzo pasta.
• Follow the instructions in the post if you'd like to make this lamb shoulder one day in advance.

SLOW COOKED SHOULDER OF LAMB CASSEROLE

Steps:

• Gather the ingredients.
• Heat the slow cooker to high or the oven to 300 F / 150 C / Gas 2.
• Heat the oil in a deep-frying pan or casserole on the stove top until hot but not burning. Add the lamb and sear on all sides. Remove the lamb to a plate and keep the pan warm.
• Slip the 6 cloves of garlic into the flesh of the lamb and the rosemary sprigs under the string holding the lamb together. Sprinkle with the flour and let rest.
• Into the hot pan in which the meat was browned, add the onion, carrots, and leeks. Stir well so the vegetables pick up the meat juices and the flavor of the oil. Cook for 2 minutes.
• Raise the heat and add the wine. Cook until the wine is barely a glaze on the bottom of the pan. Add 1/4 of the stock and stir well.
• Put the lamb into the slow cooker (or casserole) and add the vegetables, wine reduction, the remaining stock, parsley, and bay leaves.
• Cover then bring to a simmer (if using, place the casserole in the heated oven). Cook gently for 6 hours or until the lamb is tender.
• Check that all the vegetables are cooked and the lamb is tender. If the sauce is not thickened enough, pour just the sauce into a saucepan and bring to the boil. Add 1 tablespoon flour mixed into 1 tablespoon butter to the boiling liquid whisking all the time, this is called a beurre manié . Cook for 5 minutes then add the sauce back to the meat. Cook for a further 5 minutes. If any of the fat from the meat is on the surface, remove with a spoon.
• Adjust the gravy to your taste with sea salt and freshly ground black pepper.
• The meat should now be simply falling apart, so place chunks onto warm plates and serve with freshly cooked mashed or boiled potatoes and additional vegetables as required. If you can make this recipe in advance, we suggest making it the day before so the dish has time to flavor for an even tastier casserole. After cooking, cool down the casserole, place in the fridge overnight, and the next day, remove the fat which will have settled on the surface before reheating and thickening. Lamb is quite a fatty meat and this skimming helps to reduce it.

SLOW COOKER LAMB SHOULDER

Steps:

• Heat the oil in a large pan. Add the lamb shoulder and brown on all sides.
• Put the onions and carrots in the slow cooker. Place the browned lamb on top of the vegetables.
• Using a sharp knife, cut holes into the lamb. Push a slice of garlic and some rosemary leaves into each hole.
• Season and pour on the stock. Be careful to pour the stock around the lamb, not over the top of it.
• Cook on high for 5 hours.
• Remove the meat from the slow cooker and allow to rest for 30 minutes.