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
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.
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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
Slow cooker boneless rolled lamb shoulder with mint sauce, gravy and frozen vegetables
- 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
- Slice the leek and sauté in the fast slow cooker with some cooking oil
- Put thyme leaves and rosemary leaves into a food processor along with some garlic and black whole peppercorns.
- Blend the thyme, rosemary, garlic, and peppercorns.
- Unwrap the lamb from the environmentally unfriendly plastic wrapping.
- Put the thyme, rosemary, garlic, and peppercorns on a cutting board and the roll the lamb over the thyme, rosemary, garlic, and peppercorns.
- Add the rosemary and thyme stalks to the leeks and lower the coated lamb into the cooking vessel of the fast slow cooker.
- Pour in a cup of red wine, about ¼ cup of Worcestershire sauce, and ½ cup of water.
- Seal the lid of the fast slow cooker and cook for 6 hours.
- 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.
- Pour the cooking juices into a metal mixing bowl through a sieve.
- Discard the suspended solids and put the filtrate into a saucepan and simmer the liquid to reduce it.
- 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.
- Keep the gravy in a jug.
- 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.
- In a small saucepan bring some water to a boil and add some caster sugar and vinegar until the sugar has dissolved.
- Add in mint leaves and simmer until a mint sauce tastes good.
- Slice the lamb with a sharp Dick knife and set aside a portion for tea and put the rest into a container and refrigerate.
Plating up bit
- Lay the slices of lamb onto a dinner plate.
- Add the cooked vegetables next to the lamb.
- With a spoon add some gravy to the meat.
- Serve and eat with the mint sauce.
Blogging bit
- Shoot a photograph.
- Eat the meal.
- Wash the dishes (hint, wash as you cook, it makes life easier).
- Write the recipe.
- Write the blog post.
- Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
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.
Boneless rolled lamb shoulder in the plastic wrapping 
Boneless rolled lamb shoulder in the plastic wrapping 
Rosemary and thyme 
Mint 
Chopped rosemary, thyme, garlic, and peppercorns 
Boneless rolled lamb shoulder with rosemary, thyme, garlic, and peppercorns. 
Cooking juices filtered leaving suspended solids 
Slow cooker lamb shoulder ready for carving 
Carved slow cooker lamb shoulder and Dick butchers knife 
Carved slow cooker lamb shoulder and Dick butchers knife 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. 
Slow cooker boneless rolled lamb shoulder with peas, beans, and broccoli. Served with gravy and mint sauce.
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.
What’s for dessert?
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.
oh ho delicious
Thank you very much
Bone in and I love lamb shoulder so much more than lamb leg. And yes to mint sauce too! 🙂
This lamb has lasted me all week. It’s been so good.
I do enjoy mint sauce with lamb–they balance each other out really well. Cheers!
Your lamb looks and sounds great as do your veggies…great photo of the two together.
Thanks, Karen. The bright green really stood out nicely.
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.
Thanks. I agree and it’s so true about the oregano.
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.
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 😂
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.
Oh, yes, I’ve enjoyed some lamb in some Mediterranean restaurants were was amazing.
I love lamb … Sadly, my wife is not a fan.
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.
Wow … I find it hard to believe that your Premiere export is expensive for the locals … I thought it was just REALLY expensive for us … Hmmmmmm
All the good meat goes overseas. It’s a bit sad really.
Wow … I guess THAT explains WHY Aussie Lamb is SOOOOOO expensive
I’m not happy about it. As a kid we’d get export quality steak. It was amazing.