Slow cooker lamb shoulder recipe
 For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. 3 garlic cloves, crushed or finely chopped2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried)2 tsp olive oil1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled1 large onion with skin left on, thickly sliced2 small carrots, trimmed, scrubbed and halved lengthways600ml/20fl oz hot lamb stock (made with a stock pot if possible)2 tbsp redcurrant jelly, plus extra to serve2–4 tbsp cornflour (or gravy granules, see tip)salt and freshly ground black pepperfresh rosemary or thyme sprigs, to garnish (optional)mint sauce, to serve 3 garlic cloves, crushed or finely chopped 2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried) 2 tsp olive oil 1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled 1 large onion with skin left on, thickly sliced 2 small carrots, trimmed, scrubbed and halved lengthways 600ml/20fl oz hot lamb stock (made with a stock pot if possible) 2 tbsp redcurrant jelly, plus extra to serve 2–4 tbsp cornflour (or gravy granules, see tip) salt and freshly ground black pepper fresh rosemary or thyme sprigs, to garnish (optional) mint sauce, to serve Method Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb.Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender.If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes.To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Recipe tips If you’d like to intensify the flavour of the gravy, substitute 1–2 tbsp cornflour with lamb or beef gravy granules. Add in the same way, simmering on the hob until thickened. The size of the lamb joint you can cook depends on the size and shape of your slow cooker. Make sure you don't buy one that's too big.