Gather the family for this deliciously tender meal.
Prep Time: 10 Minutes | Cook Time: 8 Hours | Serves: 6
2 kg lamb shoulder bone-in
6 little brown onions peeled
6 rosemary sprigs
250 mL chicken stock
- Place the onions and lamb into the slow cooker, sitting the lamb on top of the onions. Season heavily with sea salt and cracked pepper.
- Remove the leaves from rosemary sprigs and scatter around the lamb. Add the chicken stock.
- Cover and cook on low for 6 to 8 hours, at which point, the lamb should be so tender that all you need to do is tear the meat away with tongs.
- Serve the lamb on a platter with the onions and drizzle with delicious melty onion sauce.