I thought i might post some of my own recipes as well as my family recipes. Slow Cooked Lamb is my signature dish. I make it for my friends and family all the time. When you cook it like this it falls right off the bone. I first started making it at work for my team. Everyone thought i was a little crazy walking into work with my slow cooker full of Lamb…now i have the whole mobile set up. My slow cooker for Roast Lamb, my convection oven to roast potatoes and my steamer for veggies. I love seeing the look on people’s faces when they see and taste it for the first time…although most people still think I’m a little nuts!
Lamb Shoulder -2kgs will feed 6-8 people
2 Heads of Garlic
Large Bunch of Rosemary
Salt & Pepper
- Preheat Slow cooker on high.
- Peel garlic cloves.
- Take 5 cloves and slice them.
- Squash remaining cloves with the back of a knife.
- With a small, sharp knife make some incisions in the fleshiest parts of the lamb.
- Stuff a slice of garlic down the incision followed by a small sprig or rosemary.
- Sear Lamb in a hot pan.
- Place a layer of Rosemary sprigs on the bottom of the slow cooker.
- Once the Lamb is seared on each side lay it on the bed of rosemary.
- Turn fry pan to a medium heat. Add onion and garlic to the same fry pan. Saute until the onions brown and soften.
- Place remaining rosemary, onion and garlic over the lamb.
- Pour in any remaining juice from the fry pan. Season generously.
- You will just need to check and turn the meat sporadically.
- First check the roast after about 3 hours. You will notice that there will be a few millimeters of juice in the bottom of the slow cooker.
- Check every 2-3 hours after the first time.
- Once there is a substantial amount of juice in the slow cooker, rotate the meat so that it is as immersed as possible in the juice.
- It will be ready to eat from about 7 hours. You can leave it up to 12 hours.
- I take mine out when you gently lift the bone with tongs and it just comes straight out. Patients really does pay off with this dish.