Slow-Cooker Roast Lamb

Gluten, Dairy, Egg, Nut and Refined Sugar Free

Roasts aren’t just a Sunday meal. Cook them instead of consuming ‘deli meats’ that are full of preservatives, MSG, colours, flavours, extracts and gums. Not only will it be beneficial for your health, but it will also taste better and save you money!

INGREDIENTS:

• 1.5kg of rolled lamb shoulder
• 1 tablespoon honey
• 1 tablespoon french mustard *(see notes)
• 3 sprigs fresh rosemary
• salt and pepper to taste
• 1½ cups stock/bone broth or water
• 1 teaspoon olive oil
  
  
  
  

METHOD:

1. Wipe the olive oil over the pot to make it easier to clean.
2. Rub the honey, mustard and salt and pepper over the roast.
3. Place meat in the slowcooker, I like to place on a wire rack for even distribution of the heat. **(see notes)
4. Add water to the pot and the rosemary sprigs on top of the meat.
5. Cook on high for 2 hours and then lower for an additional 4 hours. (If the timing doesn’t work, you can cook on low heat for 10 hours instead)
6. The meat should be tender and fall apart with tongs.
   
   
   

NOTES:

* Dijon mustard can be used in place of French mustard.
** If you are wanting to raise your meat from the base of the slow-cooker and don’t have a wire rack, you can use a ceramic side plate or cut some onions in half and place them in the pot before adding the meat.