We have recently started our second mission for US Wellness Meats. This time around, the food selection is a little more interesting. Beef tongue, chicken feet, beef heart, chicken livers…the list goes on. The lovely US Wellness family is definitely keeping us on our toes with the latest shipment that they sent us, but we couldn’t be happier to try it all out!
In preparation for all the interesting food items sent our way, we realized that we first needed to clear some room in the freezer to keep the array of random cow and chicken parts. First to go was the remaining grass fed lamb that we purchased from a good friend of ours, Sylvio Pellegrino, owner of Pellegrino Pastures in Ohio. We had so many cuts from the lamb that we purchased, that we had forgotten what we had left! After a quick peek through the freezer, we found two lamb shoulders, one shank, and a couple more bags of chops.
For the remaining lamb, we wanted to keep things super simple, along with unbelievably delicious. When in doubt, throw it in the crock pot! We opted to cook the lamb shoulder low and slow, until all that delicious meat just fell to pieces. Boy, did it work. With grass fed, or pasture raised animals, there really isn’t much needed in the way of seasoning because the flavor of the meat is so wonderful. For this recipe, we threw in a chopped onion, whole garlic gloves, whole sprigs of rosemary and thyme, and just some cracked black pepper. 8 hours later, we had an amazing lamb dinner that melted in our mouths.
This recipe couldn’t have been easier to make, and was one of THE best tasting lamb recipes that we have made yet. Simple and delicious – doesn’t get much better than this.
- 1 lamb shoulder
- 1 vidalia onion, rough chop
- 1 fist of garlic (separate cloves, but to not peel)
- 2 sprigs each, rosemary and thyme
- 1 cup of organic broth (chicken, beef, or vegetable is fine, as well as just water)
- Cracked black pepper to taste
- Turn slow cooker to low heat.
- Rinse lamb shoulder under cold water, and place into the crock pot.
- Sprinkle cracked black pepper over the shoulder to season.
- Top shoulder with chopped onion, and un-peeled cloves of garlic, being sure to tuck some of the onion under the lamb.
- Pour stock over the lamb.
- Place the fresh herbs on top, cover with the lid, and cook on low for 6-8 hours.
When serving this meal, don’t forget about the garlic cloves. They steam in their little shells, and will pop out beautifully after cooking for 8 hours. The end result is creamy, cooked garlic, perfect over top the lamb.
As always, enjoy!