Slow Cooker Roasted Shoulder of Lamb with Garlic and Rosemary+


  • shoulder of lamb – 3 lb.
  • rosemary – a few sprigs
  • 3-5 large garlic cloves, peeled and halved
  • 1/2 Tbsp olive oil
  • 1 onion, peeled and quartered
  • 3-4 large carrots, peeled, halved and quartered
  • 4-5 medium potatoes, peeled and halved
  • 1 pint beef stock
  • 2 Tbsp cornstarch


  1. Make several incisions in the lamb, stuffing them with the half cloves of garlic and rosemary sprigs.  Season as desired.
  2. Heat the oil in a frying pan on a medium-high heat. Add the shoulder of lamb and brown well on all sides.
  3. Pour hot stock into the slow cooker with carrots, onion, potatoes, remaining rosemary and garlic.
  4. Place lamb on top of veggis and cook on low for 8-10 hours or high for 4-5 hours.
  5. About 1-2 hours before the end of the cooking time, ladle out most of the juices from the slow cooker into a jug, so the veggies are just covered, and leave to cool.
  6. (Optional) – at the end of the cooking time, take the meat out and place on a wire rack on a roasting trya and roast in a pre-heated oven – 180 degrees – for 20-30 minutes.
  7. Leave the veggies in the slow cookier on the warm setting until ready to serve.
  8. To make the gravy, take the reserved liquid and remove any fat from the surface.  Pour the rest into a saucepan and bring to a boil.
  9. Mix the cornstarch with 3 Tbsp cold water, add it to the gravy and reduce until the desired consistency.
  10. Remove the lamb from the oven, rest in a warm place for 10 minutes before serving.

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