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How To make Stuffed Lamb Shoulder For The Slow Cooker
3 pounds lamb shoulder, boned (up to 4 lb)
1/2 pound bulk sausage
1 medium onion
chopped
1 tablespoon dried parsley
1/2 teaspoon leaf marjoram
1/2 teaspoon leaf basil
1 clove garlic :
minced
1 onion sliced
2 stalks celery :
sliced
2 carrots -- peeled and sliced
Kitchen bouquet salt and pepper
serves 6 to 8
Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb wi th mixture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot. Place stuffed and rolled lamb on top of veget ables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. C over and cook on High for 1 hour, then turn to Low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat.
How To make Stuffed Lamb Shoulder For The Slow Cooker's Videos
How To Slow Roast Lamb | Cookery School | Waitrose
We’re back at our Kings Cross Cookery School where chef Omar Abourgebah is sharing his recipe for a slow cooked shoulder of lamb.
This marinated lamb shoulder recipe is perfect for tender, slow cooked meat that falls off the bone. He takes us through how to make a garlic, parsley and anchovy marinade that will form a nice crust to the lamb, while the fat on the meat really brings out the flavour. You can use this marinade on a half shoulder of lamb, or lamb chops if you don’t have the time for slow roasting. Omar also creates a gremolata to accompany the dish - perfect for a Sunday lunch.
We are the only supermarket to have our own Cookery Schools. You can join our talented chefs to perfect your skills in a wide range of different classes, either virtually or in our specialised kitchens in Finchley Road, Kings Cross and Salisbury.
Ingredients
25g pack parsley
4 cloves garlic, crushed
4 anchovy fillets, drained and roughly chopped
½ x 142g jar nonpareille capers, drained
1 lemon, finely grated zest
75ml extra virgin olive oil
1 Essential British Lamb Whole Shoulder
For the gremolata:
1 lemon
¼ x 25g pack parsley, finely chopped
1 clove garlic, crushed
1 tbsp extra virgin olive oil
Click here to view the full recipe |
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Roasted Lamb Shoulder | Slow cooking recipe
A perfect centrepiece for a lazy Sunday roast, cook your lamb shoulder slow following this step-by-step tutorial for delicious melt-in-the-mouth results.
Full list of ingredients:
Shoulder of PGI Welsh Lamb, bone in (approx. 2kg)
2 red onions, cut into thick wedges
1 garlic bulb, halved
1 glass of white wine
200ml vegetable stock
Rosemary sprigs
Thyme sprigs
For the marinade:
4 garlic cloves, crushed
1 lemon (zest and juice of ½ lemon – keep the other half to put around the lamb in the tray)
1 lime (zest and juice ½ lime – keep the other half to put around the lamb in the tray)
3 rosemary sprigs, roughly chopped
3 thyme sprigs, roughly chopped
1 tbsp honey
Seasoning
1 tbsp oil
See the full recipe: