Slow cooker boneless rolled lamb shoulder

Slow cooker boneless rolled lamb shoulder seemed to make sense today. I’m on-call and working from home. It’s raining and cold. The slow cooker made sense.

Dedicated to friends who keep me happy

Slow cooker boneless rolled lamb shoulder with peas, beans, and broccoli. Served with gravy and mint sauce.
Slow cooker boneless rolled lamb shoulder with peas, beans, and broccoli. Served with gravy and mint sauce.

I bought a large enough piece of lamb to provide sufficient sliced meat for lunches during the week. Leftover lamb, cheese, and tomatoes will form the basis of my work lunches this week.

Traditionally with lamb herbs like rosemary, thyme, and garlic seem to complement the strong flavour that lamb imparts.

Yummy Lummy is not sponsored by anyone.

Recipe

It’s important to read the recipe before cooking because the timing of processes needs to be understood.

Slow cooker boneless rolled lamb shoulder
Prep Time
30 mins
Cook Time
6 hrs
Faffing
1 hr
Total Time
7 hrs 30 mins
 
Slow cooker boneless rolled lamb shoulder with mint sauce, gravy and frozen vegetables
Course: Main Course
Cuisine: Australian
Keyword: Boneless lamb shoulder, Fast slow cooker, Lamb shoulder, Slow cooker
Servings: 1 Hungry adult
Calories: 500 kcal
Author: Gary
Ingredients
  • Boneless rolled lamb shoulder roast
  • Garlic
  • Rosemary
  • Thyme
  • Black whole peppercorns
  • Leeks
  • Red wine
  • Worcestershire sauce
  • Butter
  • Flour
  • Mint leaves
  • White vinegar
  • Caster sugar
  • Water
  • Frozen vegetables
Instructions
  1. Slice the leek and sauté in the fast slow cooker with some cooking oil
  2. Put thyme leaves and rosemary leaves into a food processor along with some garlic and black whole peppercorns.
    Rosemary and thyme
  3. Blend the thyme, rosemary, garlic, and peppercorns.
  4. Unwrap the lamb from the environmentally unfriendly plastic wrapping.
    Boneless rolled lamb shoulder in the plastic wrapping
  5. Put the thyme, rosemary, garlic, and peppercorns on a cutting board and the roll the lamb over the thyme, rosemary, garlic, and peppercorns.
    Chopped rosemary, thyme, garlic, and peppercorns
  6. Add the rosemary and thyme stalks to the leeks and lower the coated lamb into the cooking vessel of the fast slow cooker.
    Boneless rolled lamb shoulder with rosemary, thyme, garlic, and peppercorns.
  7. Pour in a cup of red wine, about ¼ cup of Worcestershire sauce, and ½ cup of water.
  8. Seal the lid of the fast slow cooker and cook for 6 hours.
  9. After the lamb has cooked remove the meat from the cooking vessel and place it into a small baking dish and cover with aluminium foil and put it into a toaster oven at a very low heat to keep the meat warm.
  10. Pour the cooking juices into a metal mixing bowl through a sieve.
  11. Discard the suspended solids and put the filtrate into a saucepan and simmer the liquid to reduce it.
  12. Make a roux with some butter and flour and thicken the filtrate into a gravy with the roux by adding it a bit at a time to the reduced filtrate.
  13. Keep the gravy in a jug.
  14. In a non-stick skillet lubricated with some Queensland nut oil – yes, I know it sounds ridiculous, but I use oil in my non-stick cookware – add the frozen vegetables and sauté until soft enough to eat but not too soft.
  15. In a small saucepan bring some water to a boil and add some caster sugar and vinegar until the sugar has dissolved.
  16. Add in mint leaves and simmer until a mint sauce tastes good.
  17. Slice the lamb with a sharp Dick knife and set aside a portion for tea and put the rest into a container and refrigerate.
    Carved slow cooker lamb shoulder and Dick butchers knife
Plating up bit
  1. Lay the slices of lamb onto a dinner plate.
  2. Add the cooked vegetables next to the lamb.
  3. With a spoon add some gravy to the meat.
  4. Serve and eat with the mint sauce.
Blogging bit
  1. Shoot a photograph.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Notes

Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs. I’ve been told the gallery doesn’t always work on older versions of Windows Internet Explorer. I suggest Google Chrome or using a Mac.

Questions and answers

What’s better? A lamb shoulder with the bone or bone out?

In terms of taste and flavour, cooking any ‘joint’ of meat with the bone in will be better because the bone imparts more flavour. As much as I love to get a knife in and dissect out bones, a joint with the bone in costs more, and is usually bigger than I need.

A rolled boneless lamb shoulder is a good compromise. It carves easily, it cooks easily, and it’s a good size for one person.

What did you eat for lunch while working?

Chicken schnitzel with kale sprouts, cherry tomatoes, Kalamata olives, and kewpie mayonnaise.

Chicken schnitzel with kale sprouts, cherry tomatoes, kalamata olives, and kewpie mayonnaise
Chicken schnitzel with kale sprouts, cherry tomatoes, kalamata olives, and kewpie mayonnaise
Chicken schnitzel with kale sprouts, cherry tomatoes, kalamata olives, and kewpie mayonnaise
Chicken schnitzel with kale sprouts, cherry tomatoes, kalamata olives, and kewpie mayonnaise

What’s for dessert?

Lindt balls 😃

Lindt balls
Lindt balls
Lindt balls
Lindt balls

Final thoughts

  • Do you prefer the bone in or out?
  • Do you like mint sauce?
  • Do you prefer fresh or dried herbs for cooking?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

19 Responses

  1. Bone in, I love mint but not mint sauce and fresh herbs, every time apart from oregano which is better dried? Anyway, that looks delicious.

  2. Must have smelled awesome while that was cooking. I won’t ask how many Lindt balls you had for dessert …they are delicious & melt in your mouth. Go to their website…you can order huge amounts…at least here in the 🇺🇸 you can.

    1. I think if I go to a Costco here I’d be able to buy them in bulk. I don’t think that would be very good for me 😂

  3. Bone in, though it makes carving harder. I don’t like mint sauce at all. I prefer either the Italian garlic and rosemary version of lamb or the middle eastern cumin and coriander version. Fresh rosemary is better than dried, but you can’t always choose.

    1. Sounds like lamb is a Dougie only treat for special occasions. It’s so expensive here now that eating a lamb chop or a cutlet requires some thinking ahead. Unluck when I was a boy when lamb chops were as cheap as chips and we’d enjoy them a couple of times a week.

Hi there, leave a comment if you want.

This site uses Akismet to reduce spam. Learn how your comment data is processed.