10 Hour Slow Cooker Lamb Shoulder
Super slow cooked lamb with red wine, rosemary and garlic
Print Recipe
Equipment
- Slow Cooker
Ingredients
- 1.5 kg Lamb shoulder Bone-in
- 8 cloves Garlic
- 187 ml Red wine A full small bottle of wine in the UK ('Piccolo' size)
- 6 sprigs Fresh rosemary
- 2 tbps Cracked black pepper
- 500 ml Lamb stock
Instructions
- Rub black pepper all over the lamb shoulder.
- Stuff the sprigs of rosemary in the lamb (or place under string if your lamb shoulder is prepared with string).
- Mince two garlic cloves and set aside. Stuff the remaining garlic cloves inside the lamb (make 1/2 inch deep cuts in the lamb if needed).
- Pour lamb stock and red wine in the slow cooker, and place your lamb in carefully.
- Cook for 8-10 hours on low. Quickly turn the lamb over at the halfway point (optional).
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 374kcalCarbohydrates: 4gProtein: 50gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 151mgSodium: 340mgPotassium: 762mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 43mgIron: 4mg
Tried this recipe?Mention @slowcookersundays_ or tag #slowcookersundays!