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How To make Stuffed Lamb Shoulder For The Slow Cooker
3 pounds lamb shoulder, boned (up to 4 lb)
1/2 pound bulk sausage
1 medium onion
chopped
1 tablespoon dried parsley
1/2 teaspoon leaf marjoram
1/2 teaspoon leaf basil
1 clove garlic :
minced
1 onion sliced
2 stalks celery :
sliced
2 carrots -- peeled and sliced
Kitchen bouquet salt and pepper
serves 6 to 8
Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb wi th mixture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot. Place stuffed and rolled lamb on top of veget ables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. C over and cook on High for 1 hour, then turn to Low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat.
How To make Stuffed Lamb Shoulder For The Slow Cooker's Videos
Three Super Easy Slow Cooked Recipes | Gordon Ramsay
Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.
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Slow Cooked Braised Stuffed Lamb Breast | Gordon Ramsay
Gordon shows you how to make the most of cheap cuts of meat and make a dish huge on flavour with just a few simple ingredients. Gordon Ramsay Ultimate Fit Food:
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stuffed boneless leg of lamb | cook like a chef
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Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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7-hour slow cooked lamb shoulder that will MELT in your mouth
This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.
Recipe
Ingredients
- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)
Method
1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.
Amazing Stuffed Lamb Shoulder Episode 10
For this weeks video i made an amazing stuffed lamb enjoy.... في هذا الفيديو قدمت لكم ضلع خروف محشي استمتع ????