Lamb Shoulder in the Slow Cooker

INGREDIENTS

2kg lamb shoulder, preferably with bone in

2 sprigs fresh rosemary leaves chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano

1 sprig Thyme

3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice

4-5 medium carrots cut in half length-ways
1 cup beef stock

METHOD

Make small cuts all over the lamb with a sharp knife. Push the rosemary into the cuts.

In a small jug combine 1 tablespoon of the oil with parsley, oregano, garlic, lemon rind and juice in small jug or bowl. Rub herb mixture all over lamb then season with sea salt and pepper.

Place carrots in base of slow cooker.

Heat remaining oil in large frying pan over medium heat.. Add the lamb and cook for about 3 minutes on both sides or until brown.

Add the beef stock.

Cover with lid. Turn slow-cooker on low.

Cook for 8 hours or until lamb is tender.