My only criteria for cooking is, it has to be simple and delicious. This recipe is both. Here is my take on Donna Hay’s slow cooked lamb.
Prep: 5 mins | Cook time: 6 hours | Serves: 4
What you will need:
- 1x Lamb shoulder
- 1 ½ Cups Chicken stock
- ½ Cup Malt vinegar
- ½ Cup Brown sugar
- 18x Cloves garlic
- 5x Rosemary sprigs
- A generous drizzle of EVOO
- Salt & Pepper
Method
- Add all the ingredients into your slow cooker and cook for 5.5 hours on low
- Transfer over to a foil lined baking tray and bake for 30 minutes on 160 °C to crisp it up
- Best served with a side salad of your choice and enjoy!
