Recipe courtesy of Hungry Health Happy
- Heat the oil in a large pan. Add the lamb shoulder and brown on all sides.
- Put the onions and carrots in the low cooker. Place the browned lamb on top of the vegetables.
- Using a sharp knife, cut holes into the lamb. Push a slice of garlic and some rosemary leaves into each hole.
- Season and pour on the stock. Be careful to pour the stock around the lamb, not over the top of it.
- Cook on HIGH for 5 hours
Tips: If you want to add even more flavour to the gravy, once you have taken the seared lamb out of the pan, you can de-glaze it with either some stock or a glug of red wine. Use a wooden spoon to scrape the pan then pour it into the slow cooker. If you want to make the lamb even crispier on the outside after it has cooked in the slow cooker, transfer it to a roasting tin and cook it in the oven for 25-30 minutes.