Welcome to my guilt free slow cooked shoulder of lamb recipe.
This roast lamb was originally cooked on the 24th of September. At the time it was the day before my due date and all I wanted was for my boy to be born.
It was also Dominic’s 40th birthday and one thing I never cook for him is lamb.
You could go through the archives of RecipeThis.com and find that over the last 12 months there has never been any mention of lamb to this day.
That is because like a lot of other animal lovers I don’t personally eat lamb.
I actually blame my cousin for this. She works with animals and has been a vegetarian for as long as I can remember.
I used to watch her as she was training in agriculture and she would deliver lambs along with other cute little animals.
I was soon a vegetarian and even many years later when I ate meat again I never touched lamb.
It was that thought that I was eating this baby animal and I just couldn’t do it. And I still can’t.
Poor Dominic on the other hand counts lamb as one of this favourite meats and because we don’t all eat it, he has always gone without too.
This is unless we are out at a restaurant and he would have the lamb while I had the beef, chicken or seafood.
So when his birthday came up and with us having another child on the way, meaning that we had absolutely no plans to eat out, I bought him a shoulder of lamb that he could share with Kyle on his birthday.
Thanks to our slow cooker this delicious shoulder of lamb is cooked to perfection (well I have to take the boys word for that) and as they point out is so easy to prepare in our old slow cooker.
If you are looking for a nice roast with minimal preparation then here it is.
Guilt Free Slow Cooked Shoulder Of Lamb
- 500 g Lamb Shoulder
- 1 Tbsp Olive Oil
- Handful Fresh Rosemary
- Salt & Pepper
- Place the olive oil in the bottom of the slow cooker and using your hand move it around so that the whole of the bottom is blanched in it.
- On a chopping board cover your lamb with salt and pepper so that all sides are covered.
- Place the lamb in the slow cooker and break up the rosemary and spread it around and on top of the meat.
- Place the slow cooker on low and cook for 5 hours or until tender.
- Leave it to rest on a chopping board for 15 minutes. Then slice with a sharp knife and serve.