Slow cooked lamb with vegetables
Slow cooking is one of the most hands-off methods of making a feast. Once you chop the veg, you really just pop it all into the cooker and leave it be. In this recipe, we show you how to prepare a lamb shoulder to slow cook with root vegetables to give you a rich and flavourful dinner.
Lamb shoulder is one of the cheaper joints you will find. When choosing the one for you, bear in mind whatever size your slow cooker is because some of the shoulder joints can be quite long. You can trim as needed if you have a kitchen saw or a strong serrated knife.
- 1 x fresh lamb shoulder joint
- 4 or 5 carrots
- 2 or 3 parsnips
- 5 or 6 potatoes
- 1 x large white onion
- Fresh rosemary and/or sage
- Salt and pepper
- Cooking oil
- Mint sauce to serve
Cover the bottom of the slow cooker with a little oil. Dice the onion and pile it in the centre of the slow cooker. Scrub the vegetables and roughly dice them. Place them around the onion. Season with salt and pepper.
Next remove the packaging and any string from the lamb shoulder. Place it on top of the onion and vegetables in the slow cooker. Season it with salt and pepper and place some sprigs of fresh rosemary on top with sage leaves. Replace the slow cooker lid and turn it on, leaving it on low heat for 10 hours so so until cooked. You can, from time to time, open the lid and baste the meat with the oils and juices if you like. When fully cooked the meat will fall away from the bone. The vegetables will cook in the juices and fats from the meat too giving them a deep flavour. When cooking is done, remove and discard the rosemary and sage, drain the cooker and serve with the mint sauce. This dish keeps quite well for a few days refrigerated.
Swaps: You can swap out any of the root vegetables for others or add any combination you like such as turnip, sweet potato, beets or radishes.