Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting ... foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and add the vinegar ...

Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer ... more redcurrant jelly and mint sauce. If you’d like to intensify the flavour of the gravy, ...

Peel and slice the onions. Peel and grate the garlic and the ginger. Heat the olive oil in a large heavy based frying pan over a high heat. When the oil starts to shimmer, reduce the heat to ...

If you have time, salt the lamb in the fridge overnight, so the seasoning has time to penetrate into the meat. Slow-cooking a large cut of meat has the advantage of less shrinkage, and cooking it ...

Add the garlic, beef broth, marinara sauce and Italian seasoning to slow cooker. Stir to combine ... Trim fat from lamb. Place lamb on a rack in a shallow roasting pan; rub with rosemary and ...