Soft and tender lamb shoulder with a rich, thick gravy perfect for a winters night
Submitted by Courtney Murray
Slow cooked lamb shoulder with rich gravy
Soft and tender lamb shoulder with a rich, thick gravy perfect for a winters night
Serving: 4
Ingredients
- 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
- Tsp cornflour
Instructions
- Put garlic, salt, pepper, paprika, chicken stock powder, worcestershire sauce and olive oil in a bowl and combine to make a paste
- Add lamb shoulder to bowl and coat with paste mix, then place into slow cooker bowl (i used a 3.5L for this one)
- Pour vege stock and water mix into bottom of slow cooker
- Cook on low for 6 hours.
- After 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.
- To serve, slice meat and then pour gravy over the top.
- I served with steamed broccoli and sweet potato bake
- Can 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).
Tried this recipe?Scroll Down To Share What You Think
I cannot believe the beautiful flavour of this roast, a definite new favorite in our household. Even the grumpy teenager said that she enjoyed it, and that NEVER happens lately haha! We used a leg of lamb and the meat was falling apart and soooo good! 🙂
A five star in my books!!!
I did this yesterday. It was SO good! I added a teaspoon of dry French Onion soup mix, also.
I tried this tonight. It was so yummy. The only thing I changed was the pepper gravy. I just added more supreme gravy. I thickened up the gravy with about a tbsp of roast meat gravy powder at the end. Served it with potato bake and veggies.
This was absolutely amazing. Will be doing this again. Thank you
Best lamb I’ve had! It feels apart it was so tender. A winner in our house ?
I cooked a 1.25 half leg for 8 hours on low and it was amazing. The flavours were fantastic, this is the recipe I will use every time now. I did replace the pepper gravy with normal gravy.
Fantastic recipe thank you so much for sharing. I did 8 hours on low as the roast ( half leg of mutton) was over a kg and it turned out amazing. I will definitely be making this again.