Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing

User Reviews

4.9

30 reviews
Excellent
  • Prep Time

    35 mins

  • Cook Time

    4 hrs 30 mins

  • Total Time

    5 hrs 5 mins

  • Servings

    8

  • Course

    Main Course

  • Cuisine

    British

Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing

Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing is totally delicious and is cooked on a bed of thickly sliced onions that make a great accompaniment

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Ingredients

Servings
  • 1.8 kg lamb shoulder whole rolled, Welsh
  • 3 onion
  • salt freshly ground
  • black pepper freshly ground
  • cinnamon for dusting

Stuffing

  • 1 onion finely diced, large
  • 180 g breadcrumbs fresh
  • 125 g apricot chopped, ready to eat
  • 125 g chestnuts from a pack, chopped, whole
  • lemon finely grated zest of 1
  • 15 g parsley chopped (including stalks, bunch
  • 2 egg beaten
  • salt freshly ground
  • black pepper freshly ground

Instructions

  1. Take the Welsh rolled shoulder of lamb out of the fridge 2 hours before cooking to bring up to room temperature.
  2. In a bowl, mix together the onion, breadcrumbs, apricots, chestnuts, lemon zest, parsley, eggs, salt and pepper to make the stuffing.
  3. Remove string and unroll the lamb shoulder.
  4. Spread the stuffing over the lamb and roll back up.
  5. Tie the shoulder back up with string at equal intervals and finish with an interwoven piece of string along the length.
  6. Rub in salt and pepper and dust with cinnamon.
  7. Slice the 3 onions into 4 thick slices and use them to line the bottom of a 6.5 ltr capacity slow cooker.
  8. Place the lamb on top, replace the lid and cook on high for 3 ½ to 4 hours.
  9. Preheat the oven to 200ºC 20 minutes before the lamb is ready.
  10. Transfer the lamb to a roasting tin and roast for 25 minutes to crisp up the skin.
  11. Reduce the temperature of the slow cooker to warm setting to keep the onions & meat juices warm..
  12. Remove lamb from oven and leave to rest under foil for 30 minutes.
  13. Carve and serve with gravy (to which you’ve added some of the meat juices), onion slices and vegetables of your choice.
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4.9

30 reviews
Excellent

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