Slow Cooker Lamb Shoulder Roast
Ingredients:
4-5 lb. bone-in Lamb Shoulder
2 tbsp. Olive oil
3 tsp. fresh rosemary leaves, finely chopped
4 cloves garlic, minced
1 tsp. Kosher salt
½ tsp. black pepper
2 cups beef stock or broth
In a small bowl, add olive oil, rosemary and garlic, salt and pepper. Mix well. Rub onto the lamb shoulder.
Place lamb in a large slow cooker and pour the beef stock or broth around the lamb, not over the top, and cook on low 10 hours.
Toward the end of the cooking time, heat oven to 375-degrees.
When the lamb is finished in the slow cooker, carefully remove it (it will be soft) and place it in a baking dish. Bake lamb uncovered for 20 minutes until browned on top.
Shred the lamb, then serve. Would go great with mashed potatoes and gravy!
