Most of you know Gina – master of the meat and papers stall. She is a key member of the project’s steering group and now also an expert on Foxbury meat. This is her super easy slow cooker recipe for the lamb shoulder pieces we have on the stall. You could substitute lots of other veg and if you don’t have a slow cooker just put it all in a casserole with the lid on in a low oven for a few hours.

Sealed the lamb in frying pan with some rapeseed oil.  Cut up 5 potatoes and 5 carrots, then put all into slow cooker and added a tin of chopped tomatoes with herbs and a tin of butter beans. Last of all dissolved 4 lamb stock cubes and added to the rest.  Cooked on low for 10 hours.  Lamb melted in the mouth.  Easy Peezey.

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