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Anne's Slow cooked lamb shoulder:



Method

Make a tasty paste of cumin, paprika, grated fresh ginger, crushed garlic, and lemon juice with some olive oil, salt and pepper. Stab the shoulder all over and slather the paste on and in, put in in the fridge (ideally overnight).

Put it in the slow cooker with a quartered onion and 100ml water.

Cook for between 4 and 12 hours depending on the setting.

When its done, pull out the bone, rest the meat then shred and throw fresh parsley on top.

Serve with mashed Romney Marsh potatoes and fresh greens stir-fried with a dollop of Veggie Perrin Chilli Peanut Butter dissolved in hot water.