Stuffed Lamb Shoulder for the Slow Cooker
Submitted by dumplin
Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThe slow cooker was made for a cut like lamb shoulder.
A boned shoulder gets stuffed with browned sausage seasoned with basil, marjoram, parsley, and garlic, then rolled, tied, and set on a bed of carrots, celery, and onions. An hour on high followed by 10 to 12 hours on low turns the whole thing into meltingly tender, fork-shredding goodness.
The vegetables cook down into the lamb juices, giving you a built-in side dish and gravy in one pot. Feeds 12 with almost zero active effort.
Pro Tips
- Trim all the excess fat before stuffing. In a slow cooker, extra fat doesn’t render off the way it does in an oven, so it just stays greasy.
- Brown the sausage and drain it well before stuffing. You want flavor, not a pool of grease inside the lamb.
- Secure the roll with kitchen string or skewers so it holds its shape during the long cook.
- A brush of Kitchen Bouquet on top gives the lamb that roasted color it won’t get from the slow cooker alone.
Ingredients
Directions
Trim all excess fat from lamb shoulder.
To prepare stuffing, brown sausage and chopped onion in skillet; drain well.
Stir in herbs and garlic.
Stuff lamb wi th mixture.
Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot.
Place stuffed and rolled lamb on top of vegetables.
Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper.
Cover and cook on High for 1 hour, then turn to Low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat.
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