Welsh Lamb Slow Cooker Recipe
This Welsh lamb shoulder slow cooker is simple to prepare and loaded with flavor. Welsh lamb is also high in protein, essential fatty acids, iron, and potassium. After browning and simmering in the slow cooker for 5 hours, the meat will be so tender you can cut it with a spoon. It also works equally well to roast the lamb in the oven for 3 hours if you prefer. Alternative instruction are provided below.
Ingredients
- 1 kg/2.2 lbs Welsh lamb shoulder
- 1 carrot peeled and sliced
- 2 bell peppers green, seeds removed, diced
- 150 g/5 oz white mushrooms sliced
- 1 onion diced
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp fresh rosemary minced
- 1 tsp fresh thyme minced
- Salt and pepper to taste
- 350 ml/12 fl oz vegetable, lamb, or chicken stock
Instructions
- Remove the lamb from the refrigerator and allow it to come to room temperature for 30 minutes to 1 hour.
- In a large pan, heat the oil over medium-high heat.
- Put the lamb shoulder into the pan and brown it on each side.
- Once thoroughly browned, turn off the heat and remove the lamb from the pan. Pour a little stock into the pan and allow it to simmer to deglaze (remove the carmelized bits from the pan and mix with the liquid for flavor). Scrape the pan with a spoon to mix.
- Into the slow cooker, place the carrots, onions, mushrooms, and green bell peppers.
- Pour in the stock.
- Pour the pan drippings into the slow cooker and mix with the vegetables with a spoon.
- Rub the browned lamb on all sides with rosemary, thyme, and garlic. Season with salt and pepper. Place the seasoned lamb on top of the vegetables and stock mixture.
- Cover and cook in the slow cooker on high for 5 hours.
Notes
If you prefer, you can also make this exact dish in the oven. Simply prepare the ingredients as above, but place them in a roasting pan or casserole dish with a lid. Preheat the oven to 163C/325F. Cover the dish and bake for 2 hr 45 mins—3 hrs. The internal temperature of the Welsh lamb shoulder should reach 63C/145F.