Soft and tender lamb shoulder with a rich, thick gravy perfect for a winters night
Prep: 15 mins
Cook: 7 hrs
7 hrs 15 mins
Yields: 4 serves
650-700g boneless rolled lamb shoulder
Heaped teaspoon minced garlic
Teaspoon of paprika
Salt to taste
Pepper to taste
Teaspoon of chicken stock powder
Tbs worceshershire sauce
Tbs olive oil
1/2tbs vege stock in half cup of hot water
Tbs pepper gravy power
Tbs roast meat gravy powder
1Put garlic, salt, pepper, paprika, chicken stock powder, worcestershire sauce and olive oil in a bowl and combine to make a paste
2Add lamb shoulder to bowl and coat with paste mix, then place into slow cooker bowl (i used a 3.5L for this one)
3Pour vege stock and water mix into bottom of slow cooker
4Cook on low for 6 hours.
5After 6 hours, mix together pepper and roast meat gravy powders with cornflour and aprox 1 cup of boiling water. Once combined pour into slow cooker and stir into the water mix. Cook for further 30mins-1hour until thick and rich. If too thick add a little more water to grt desired gravy consistency.
6To serve, slice meat and then pour gravy over the top.
7I served with steamed broccoli and sweet potato bake
8Can use a larger piece of shoulder as the paste mix is quite generous. Cooking time may vary for larger pieces (up to 8 hours on low).