Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing

Step 1

Take the Welsh rolled shoulder of lamb out of the fridge 2 hours before cooking to bring up to room temperature.

Step 2

In a bowl, mix together the onion, breadcrumbs, apricots, chestnuts, lemon zest, parsley, eggs, salt and pepper to make the stuffing.

Step 3

Remove string and unroll the lamb shoulder.

Step 4

Spread the stuffing over the lamb and roll back up.

Step 5

Tie the shoulder back up with string at equal intervals and finish with an interwoven piece of string along the length.

Step 6

Rub in salt and pepper and dust with cinnamon.

Step 7

Slice the 3 onions into 4 thick slices and use them to line the bottom of a 6.5 ltr capacity slow cooker.

Step 8

Place the lamb on top, replace the lid and cook on high for 3 ½ to 4 hours.

Step 9

Preheat the oven to 200ºC 20 minutes before the lamb is ready.

Step 10

Transfer the lamb to a roasting tin and roast for 25 minutes to crisp up the skin.

Step 11

Reduce the temperature of the slow cooker to warm setting to keep the onions & meat juices warm..

Step 12

Remove lamb from oven and leave to rest under foil for 30 minutes.

Step 13

Carve and serve with gravy (to which you’ve added some of the meat juices), onion slices and vegetables of your choice.