Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing from Fab Food 4 All


  1. Take the Welsh rolled shoulder of lamb out of the fridge 2 hours before cooking to bring up to room temperature.
  2. In a bowl, mix together the onion, breadcrumbs, apricots, chestnuts, lemon zest, parsley, eggs, salt and pepper to make the stuffing.
  3. Remove string and unroll the lamb shoulder.
  4. Spread the stuffing over the lamb and roll back up.
  5. Tie the shoulder back up with string at equal intervals and finish with an interwoven piece of string along the length.
  6. Rub in salt and pepper and dust with cinnamon.
  7. Slice the 3 onions into 4 thick slices and use them to line the bottom of a 6.5 ltr capacity slow cooker.
  8. Place the lamb on top, replace the lid and cook on high for 3 ½ to 4 hours.
  9. Preheat the oven to 200ºC 20 minutes before the lamb is ready.
  10. Transfer the lamb to a roasting tin and roast for 25 minutes to crisp up the skin.
  11. Reduce the temperature of the slow cooker to warm setting to keep the onions & meat juices warm.
  12. Remove lamb from oven and leave to rest under foil for 30 minutes.
  13. Carve and serve with gravy (to which you’ve added some of the meat juices), onion slices and vegetables of your choice.

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Recipe Information

Serves 8
Calories kcals
Cooking Time


  • 1.8 kg whole rolled shoulder of Welsh lamb
  • 3 onions
  • freshly ground salt & pepper
  • cinnamon for dusting
  • For stuffing:
  • 1 large onion, finely diced
  • 180g fresh breadcrumbs
  • 125g ready to eat apricots, chopped
  • 125g whole chestnuts (from a pack), chopped
  • finely grated zest of 1 lemon
  • 15g bunch of parsley, chopped (including stalks)
  • 2 eggs, beaten
  • freshly ground salt and pepper

Nutrition Information