SLOW COOKER LAMB SHOULDER

Ingredienser

Serves: 6

Ingredients:

2kg lamb shoulder, bone-in or boneless

1 brown onion, roughly chopped

11/2 cups beef or chicken stock

For the rub:

3 garlic cloves, finely chopped or crushed

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon cracked black pepper

Zest of 1 lemon

2 tablespoons thyme or oregano, roughy chopped

Fremgangsmåte

1. In a small bowl, mix together crushed garlic, extra virgin olive oil, salt, pepper, lemon zest & thyme leaves.

2.To the slow cooker add the roughly chopped onion to the base of the slow cooker to create a bed for the lamb. This helps lift the meat slightly and infuses the juices with flavour.

3.Place the lamb shoulder on top of the onion. Pour the rub over the lamb and use your hands or a spoon to massage it all over the surface of the meat, getting into all the crevices

4. Pour the stock around the lamb, not directly over it (this keeps the seasoning on the meat intact). Cover and cook on low for 10-12 hours or high for 8-9 hours, until the lamb is fall-apart tender.

5. Preheat the oven to 220°C (fan forced). Carefully lift the cooked lamb into an oven safe dish and place in the oven (or under the grill) for 10-15 minutes, until the top becomes golden and caramelised. Watch closely to avoid burning.

 Spoon some of the slow cooker juices over the lamb before serving. You can slice it or shred it, depending on your preference.