Alcohol British Europe Lamb Roast Slow-Cooker Vegetables

Shoulder of Lamb – Slow Style

Shoulder of Lamb - Slow Style Recipe - TheRecipe.Website

Shoulder of Lamb – Slow Style is one of my favourite recipes. The lamb is so moist and succulent it is hard to beat. Lovely with a roast meal or even with chips and gravy. This recipe may take a while but the result is worth waiting for. Serve as part of the main dish.

Shoulder of Lamb - Slow Style Recipe - TheRecipe.Website

Shoulder of Lamb – Slow Style

A superb recipe that fill the house with beautiful aroma and your mouth full of flavours.
4.57 from 55 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: British
Keyword: Alcohol, Lamb, Roast, Vegetables
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 people
Calories: 864kcal

Ingredients
 

Instructions

  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Peel the onions cut into quarters, peel the garlic cloves, peel carrots, celery and roughly chop, and wash, trim and roughly chop the leek.
    3 medium carrots, 1 bulb garlic, 2 sticks celery, 1 large leek
  • Cut the fresh tomatoes in half
    5 large tomatoes
  • Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
    olive oil, 2.5 kg lamb shoulder, 2 leaves bay, 1/2 bunch thyme
  • With a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each incision
    1/2 bunch rosemary
  • Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray,
    2 medium red onions
  • Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven.
    800 g plum tomatoes, 1 bottle red wine
  • Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
  • Gently break up the meat, pull out the bones, and extract any herb stalks.
  • Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

Nutrition

Calories: 864kcal | Protein: 70g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 294mg | Sodium: 717mg | Potassium: 790mg

Leave a Reply