Free Recipe Slow cooker lamb shoulder

Slow cooker lamb shoulder

[zrdn-recipe id=8]

2 small carrots, trimmed, scrubbed and halved lengthways

3 garlic cloves, crushed or finely chopped

1 large onion with skin left on, thickly sliced

2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried)

fresh rosemary or thyme sprigs, to garnish (optional)

mint sauce, to serve

2 tbsp redcurrant jelly, plus extra to serve

salt and freshly ground black pepper

2–4 tbsp cornflour (or gravy granules, see tip)

2 tsp olive oil

1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled

600ml/20fl oz hot lamb stock (made with a stock pot if possible)