There’s nothing like good, flavourful, fall-off the bone roast lamb in winter to warm your soul…
This recipe is a basic that can be embellished and turned into a million different dishes – what’s not to love?!
You only need a few key ingredients, a slow-cooker and a good night’s sleep for delicious fall-off-the-bone roast lamb.
You will need:
salmuera marinade
lamb roast {any large roast cut will do – shoulder, neck, leg, etc.}
1/2 cup chicken stock
Place the lamb in a slow-cooker and score the top of the skin – this helps the meat to become really tender and allows the fat to cook into the meat.
Drizzle generously with salmuera marinade {this marinade already contains all the flavours and seasoning you need and is really easy to make and can be kept in the fridge for months} and add the chicken stock.
Now close the slow-cooker and let it cook on low/medium for 8 hours.
That’s it!
In 8 hours’ time you have a beautiful piece of roast lamb that is tender, juicy, full of flavour!
This lamb can be enjoyed as is, served with pan-roasted veggies, or turn it into another dish:
