Slow-Roasted Lamb Shoulder
CATEGORIES
INGREDIENTS
- Cooking Time: 8-12 Hours
- Servings: 4
- Preparation Time: 2-12 Hours
- 3 lb- 4 lb boneless (or bone-in) lamb shoulder
- Crock Pot
- Red Wine
- Beef Broth
- Soy Sauce
- Worcestershire Sauce
- Salt
- Pepper
- Garlic
- Oregano
- Thyme
- Bay Leaves
DIRECTIONS
- Place your lamb shoulder in a dish large enough to submerge. Typically, the removable cooking portion of the crock pot is the most ideal apparatus.
- Generously coat your lamb shoulder with salt, pepper, oregano, and thyme.
- Combine 1 cup beef broth, 1 cup red wine, soy sauce, Worcestershire sauce, a few cloves of garlic, and 2 bay leaves - in your marinating asparagus.
- Cover and let marinade in refrigerator for up to 12 hours. If you have the availability to marinade up to 12 hours, do so. A minimum of 2 hours will suffice.
- Remove marinating meat from refrigerator and place in slow cooker/crock pot. You should not remove any ingredients from this dish. You want to slow roast your meat in the marinade.
- Set timer for 12 hours. If you do not have that capacity, slow-roasting for a minimum of 8 hours is also okay.
- I promise, you will not need a knife to serve or eat this lamb roast. A spoon will cut through the shoulder like butter! Enjoy!