Slow-Cooker Lamb Shoulder

Lamb is one of my favourite meats (I suspect it has something to do with growing up on a sheep farm).

Anyhow, I had a frozen New Zealand lamb shoulder in the freezer, and I was keen to use it as I wanted a change from all the leftover turkey we have been eating (we cooked a turkey on Yule (21st December) and another one on New Years Day, so we have a freezer full of leftover cooked turkey…).  Let me tell you, I am getting SICK of eating turkey!

Lamb shoulder can sometimes be a little tough, especially if roasted in the oven, so I decided that cooking it low and slow in the slow cooker would be the perfect solution.  Let me tell you it was DELICIOUS!  Melt in the mouth tender, not at all tough or dry, and so flavourful that my mouth is watering just remembering it.

This recipe is Autoimmune Protocol (AIP) friendly.

Slow-Cooker Lamb Shoulder

serves 6 with some leftovers

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  • 2.12kg (4.6lb) lamb shoulder joint (bone in)
  • 2 onions – thinly sliced
  • 1 head of garlic (separated into cloves and peeled)
  • 1 large sprig of rosemary
  • 2-3 sprigs of thyme
  • ½ cup parsley – chopped
  • 1 cup bone broth (I used turkey bone broth)
  • sea salt to taste

Place half the onions in the base of the slow cooker and sit the lamb on top.  Season well with salt.  Now scatter the remaining onion and all the rest of the ingredients over the top, pouring the broth around the edges.  It does not matter if some of the herbs or garlic slide down the gap between the lamb and the pot.

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Put on the lid and turn the slow cooker to low.  Cook for 6-8 hours.

Remove the meat from the pot, scraping the herbs and onion off into the liquid (there will be more liquid than the cup of broth that you originally put in).  While the lamb rests for a short while, use an immersion blender to puree the liquid to make a gravy.  Taste and adjust the seasoning.

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Cut the lamb into thick slices and serve with the gravy and vegetables of choice.

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I served mashed rutabaga and sauteed ruby chard with this.

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There was ample for all 6 of us, and there is some leftover meat and plenty of the gravy in the fridge.

Shared at Paleo AIP Roundtable #11

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