How do I cook a shoulder of lamb in the SC??

outrageous_monkey · 2 May 2006 at 11:19AM

I have just bought a shoulder of lamb from Somerfields (because it was reduced :T ). I have read on here somewhere, how someone had cooked it, in a SC. Well, I have searched the index thread, and cant find it

I know it theres, so its got to be silly ole me

. So can anyone tell me how to cook it, do I have to add oil? do I brown it before hand?? how will it turn out?? I like roast lamb, so I would love it to taste like that. Plus (if you havent done enough all ready, how long will it take to cook, it cost around £4.50 (non reduced price). I'm so sorry for my total inadequacies of a slow cooker :rotfl:
Thanks in advance, will come back and hit the thanks button tho

mummysaver · 2 May 2006 at 11:57AM

This was one of the first things I cooked in my SC! I threw in chopped potatoes, carrots and onions (all big chunks though) and popped the lamb on top, added water and and a stock cube and hope for the best! It came out really well, the lamb was falling off the bone, so I served mine in chunks with the veggies. I left it in the SC overnight if that's any help.

I'm sure that someone with far more experience will be along to give you proper instructions soon! But the whole family really enjoyed mine!

Ticklemouse · 2 May 2006 at 12:21PM

I love shoulder of lamb in the SC. I just season mine with salt and papper, sometimes a few dried herbs and add it to the pot with about 1 inch of water. I do it slowly all day and it just falls off the bone. I skim the fat of the jiuces and make a lovely gravy.

There's no reason why you shouldn't add any veggies to the stock - even just onions, as that will make a different gravy and flavour the meat.

So, no oil, no browning, nothing. Couldn't be simpler

outrageous_monkey · 2 May 2006 at 12:32PM

Thanks Mummysave and TM

well, I browned it off first, then I just put it in the SC, with some seasoning and rosemary twigs. Its on high, not sure if thats right?? but I would like it to be ready at about 6-ish this evening. If its not ready then it doesnt matter as we will have it tomorrow. This is my first attempt at using a SC.
Thanks again :T

allIcouldwishfor · 2 May 2006 at 2:25PM

I love shoulder of lamb and cook it in my SC at least once a week.

I normally chuck a load of veggies in first, onions, carrots, celery and whatever else I need to use up, a tin of tomatoes, a glass or two of red wine, then put the lamb on top seasoned with rosemary, garlic and salt and pepper. Leave it on all day on auto.

Yum.

pawpurrs · 2 May 2006 at 5:05PM

Its surprisingly nice and tender in the sc although not browned, and the Shepherds pie you make with the leftovers is even better.

I put the stock in the bottom in to the shepherds pie, yum x

outrageous_monkey · 2 May 2006 at 9:31PM

pawpurrs wrote:

Its surprisingly nice and tender in the sc although not browned, and the Shepherds pie you make with the leftovers is even better.

I put the stock in the bottom in to the shepherds pie, yum x

what left overs, lol :rotfl:
That was the nicest lamb I think I have ever cooked. Apart from the lamb shanks that are all ready cooked, not by me, I hasten to add. Anyway, it went down really well, so I might try beef next time. Beef always tends to be on the chewy side when I oven roast it.

Thanks for everyones tips and advice. :T

davetaylor · 27 June 2008 at 5:50PM

Hi, I have some mutton shoulder to cook in the slow cooker. I was planning to season it first then quickly brown it in the frying pan. Then slice it all over and shove in slithers of garlic and rosemary.

Should I cook it just on it's own or should I add in some chopped onion, carrots and potato first?

Also how much liquid should I use? I was only planning in chucking in a glass of red wine...

Pink. · 27 June 2008 at 5:59PM

Hi dave,

You can either cook it on it's own or add the vegetables, either way will work. It's down to personal preference really.

I usually thow in about half a pint of stock as well to make gravy. You'll need to do that if you are adding potatoes as they will soak up some of the juices, but if you decide to cook it on it's own the wine will be fine as the meat will create it's own juices.

Pink

grannybroon · 27 June 2008 at 6:05PM

My rule of thumb for any joint of meat is ...... Heat up SC for about 20 minutes. Pour in small amount of boiling water. Put meat in and then pour boiling weater over meat to seal. Cook for about 8-10 hours depending on size of joint and type of meat (for lamb/mutton about 8-9 hours I think). Remove meat. Leave to cool and then wrap in foil, put in fridge and carve cold (it goes further). Use juices in SC to make gravy.

GB xxx

davetaylor · 27 June 2008 at 6:13PM

Thanks Pink, much appreciated!

I keep on reading different things about the amount of liquid, some people suggest adding liquid over half way over the roast, others say, just enough to cover the bottom and others are oh, I just chuck in half a glass of red wine!

I have some greek yoghurt to use up, do you think I should marinade the mutton overnight in the yoghurt and garlic? If I was to do that, would I not bother browning the meat, or could I brown the meat tonight and then marinade it overnight in the yoghurt?

Sorry for so many questions!!!!!

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How do I cook a shoulder of lamb in the SC??

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