Tuesday, 3 June 2014

Slow cooked lamb shoulder

Slow cooked lamb shoulder by Carole's Chatter

For a bit of a change of pace I got the butcher to give me a lamb shoulder.  Most people use lamb leg but I think the flavour of lamb shoulder cooked low and slow is pretty hard to beat.
I oiled the slow cooker up with vegetable oil in an attempt to stop the edges getting all crusted up.  I put a bed of thickly sliced potato and onion into the bottom of the slow cooker.
I seared the lamb on the hob – I often skip this when slow cooking but this was a bit of a special occasion.
Pop the seared lamb onto top of the potatoes and onion – skin side down (I was turning it half way through so the presentation side would end up being on top).
Add the following in with the lamb:

1 1/3 cups balsamic vinegar (I thought this was a lot but I think you could even use a bit more)
3 cups of chicken stock
A handful of fresh rosemary (I used 2 tsp of dried)
8 cloves of garlic
2 tablespoons of brown sugar, maple syrup or palm sugar.
Salt and pepper

I cooked it for between 8 and 10 hours on low (turning the meat once about half way).  Take the meat out to rest covered with foil and pour the liquid from the slow cooker into a pan (after pouring off the fat).  Reduce this liquid by, say, a third, and then finish the gravy/sauce with cream and fresh dill.  Check the seasoning of the sauce and add more if necessary. 
I served it with baby carrots and leeks.  Rustic fare but very good.


  1. You are right...it's always the leg isn't it?!
    Rosemary, balsamic, and brown sugar sound like a fantastic combination for lamb. Thank you for sharing, Carole.


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