Slow Cooked Lamb Shoulder
Add a Note
My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 574 |
| Fat: | 45 g |
| Carbohydrates: | 1 g |
| Protein: | 39 g |
| Calculated for total recipe. | |
Serves: 4-6
Serves: 4-6
Ingredients
- 1 tsp 1 tsp Black Pepper
- 1 cup 1 cup Chicken Stock (Free Range, Organic), beef, or vegetable is fine, as well as just water
- 1 head 1 head Garlic, cloves separated and unpeeled
- 2 lb 2 lb Lamb Shoulder Chop, 1 lamb shoulder
- 1 1 Vidalia Onion, roughly chopped
- 1 sprig 1 sprig Fresh Rosemary, rosemary and thyme
- 1 sprig 1 sprig Thyme
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Turn slow cooker onto low.
- 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.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
This was delicious and turned out exactly the way I hoped for. The lamb just fell of the bone and was very tender.