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

hot.chick

It will be melt in the mouth, enjoy it :-)

mogadon

Thanks! How long will it need? Do I need to put much water in with it? I've never cooked a joint in a slow cooker!

skintmum2012

Hi I really sorry if this has been posted but I could not find it I can only find chicken I did google but again could not find anything I want to SC a lamb shoulder but really not sure how long to leave it on or what do to I have never cooked meat in the SC that's not in a stew.

sonastin

I just put it in with a teensy bit of water. Usually on high for the first 4 hours. If we'll be eating within the next couple of hours, it can stay on high. If we're not gonna eat for another few hours then I might turn it down to low. Haven't managed to ruin any sort of joint of meat in the SC so far and I haven't ever really been too scientific with it!

First time I tried putting in an onion, red wine, garlic and fresh rosemary but to be honest, it has been just as good without the extra effort...

skintmum2012

Thank you Just a little scared I would end up killing everyone Still if I am still posting tomo night you will know it's all been fine

Pink.

Hi skintmum2012,

You are very unlikely to kill anyone. Personally I prefer lamb shoulder cooked very slowly in the oven as the fat on the outside crisps up which it won't do in the slow cooker, while the fat on the inside melts. This thread has lots of advice that should help:

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

I'll add your thread to that one later to keep the tips in one place.

Pink

mardatha

I want to do lamb hotpot for New Year's day... but the prob I have with stew in the crockpot is that I only add like an inch of water - and then find that the bits of meat that stick out of the water go hard and black. What do other people do to stop this?

madvixen

Santa put an SC cookbook in my stocking (hehehe thanks mum) and it has a recipe in for a slow cooked shoulder of lamb so here you are......

2 garlic cloves (finely chopped)
1tbsp oregano (roughly chopped)
3tbsp olive oil
1 shoulder of lamb
400g shallots
1tbsp gravy browning or marmite
250ml lamb stock
100g peas
100g broad beans
2 little gem lettuce
juice of 1 lemon
small handful mint or coriander to garnish

1)Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Heat a large frying pan and brown the lamb for 15mins or so until well browned
2) Place the lamb in the slow cooker and add the shallots and browning or marmite. Pour over the stock. Cover and cook on medium for 8 hours or until the lamb is really tender.
3) Stir in the peas and beans, cover and cook for another 30mins
4) Lift out the lamb and cover in foil to rest. Stir in the lettuce, lemon juice and herbs into the veg with some salt and pepper. Turn off the slow cooker but cover and leave for 5 mins.
5) Serve

Diflower

I did a half shoulder in ours for Christmas day. It was well-trimmed or I'd have taken off any excess fat.
Ours was a middle eastern feast so I studded it with garlic then spread it with a mix of harissa, ras el hanout and pomegranate molasses. Then I squeezed over the juice of a clementine and put the halves of it in the sc with a bayleaf and sat the lamb on top. Did it on high for 2 hours then turned to low for about 4 1/2.
The juice was really strong and I hadn't planned on using it anyway so poured that off.
I took the lamb out and scraped off the coating so I could get any more extra fat off. We were having roast veg so I then put another teaspoon or so of pomegranate mollases over it and stuck the lamb in the oven for half an hour while they were cooking.

The fat had almost all melted off, and the meat was absolutely gorgeous; it looked and tasted exactly as it does when I slow roast it.
I poured the juice into a bowl (didn't want it down the sink because of the fat) and the next day there was a great thick layer of fat on top, showing just how much had come out of the meat.
I was really impressed, hadn't cooked a whole joint of meat in the sc like that as I too was worried it would be too soft, pappy and fatty, it was a huge success.