Slow cooked lamb

On Sunday as the weather was, well shall we say poor, we broke out the slow cooker again and had a cracking meal of slow cooked lamb, sweet potatoes, asparagus and purple sprouting broccoli. It was quite simply amazing.

We chose a boneless, rolled, shoulder joint so that there was a good layer of fat distributed throughout the joint to help keep it moist and tender to the touch. To cook the meal was simple, we greased the bottom of the pot, lay the meat, fat side up, in the pot and sprinkled some rosemary on the top. Then we surrounded it with sweet potatoes which we had peeled and chopped into large pieces. We left the slow cooker on high heat for an hour before turning it down and leaving it to its own devices. About an hour before we were ready to eat, we switched it back on high and added the asparagus and broccoli. Total cooking time was six hours, two on high and four on low.

Words can not describe how this meal tasted. The lamb was melt in the mouth, touching it with a fork was enough to make it fall apart. The sweet potatoes had sucked up the lamb fat and the asparagus and broccoli was cooked to perfection, still with some bite. This meal is certainly one we will be adding to the list to cook again in the near future. It was perfect.