Slow Cooked Lamb Recipes

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Certain cuts of lamb are just perfect for slow cooking, becoming extremely tender and tasty, and when cooked for long enough, eventually falling off the bone.  We love to cook a lamb shoulder, leg or shanks slowly over a medium heat, as this is the best way to make a juicy, melt-in-your-mouth lamb dinner. Below are some excellent tips and a delicious recipe to help you out when you’re next cooking lamb.

Lamb Cooking Tips

In order to cook your lamb as well as possible, here are a few tips to help you out.

1. Know your cuts

It’s important to understand the different cuts of lamb and to choose a cut based on how you’re going to cook it. For slow-roasts, choose a leg, shoulder, rump or rack of lamb. If you’re grilling or pan frying the lamb over a quick, high heat, it’s best to choice lean cuts such as loin chops, cutlets or fillets.

2. Keep it cool

It’s critical to place your fresh lamb in the refrigerator immediately after you purchase it. Lamb will keep for 3 to 5 days in the fridge, however will last very little time if kept out at room temperature.

3. Before cooking

Allow your lamb to sit, covered on the bench for around half an hour before cooking. This will allow it to settle to room temperature, which is far better for the flavour!

Slow Cooked Lamb Casserole

This slow cooked lamb is the perfect home-cooked Sunday night meal! It takes almost no preparation and you can leave it cooking while you get your Sunday night jobs done around the house.

Ingredients:

  • 1 kg diced lamb (leg or shoulder)
  • 1 cup vegetable or chicken stock
  • 3 cloves of garlic, chopped
  • 4 large potatoes, cut into quarters
  • 1 large sweet potato, cut into cubes
  • 2 brown onions
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 cup boiling water
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3/4 cup barley
  • Salt and pepper, to taste

Directions:

  1. Pour some oil into your slow cooking dish or into a large ceramic tagine.
  2. Place all the ingredients into the slow cooker or tagine, cover and cook on high heat for one hour (or 200 degrees Celsius in the oven).
  3. Turn the heat down to a low setting (140 degrees Celsius in the oven) and cook for another 4-5 hours. Don’t forget to turn the meat each hour.
  4. Once the meat is soft and falling apart, your slow cooked lamb is ready to remove and serve!

So there you have a tasty slow cooked lamb recipe to try when you next have the time! As you can tell, this recipe is extremely easy to prepare, it just requires some time and patience. Try to get it cooking in the early afternoon and it will be ready in perfect timing for dinner!

We at Butcherman hope that you enjoyed this recipe.

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