Slow Cooked Lamb

Ingredients:

• Lamb shoulder
• Sweet onion
• Garlic
• Fresh rosemary
• Bay leaf
• Balsamic vinegar
• Pure maple syrup
• Beef stock

Instructions:

• Arrange the lamb shoulder roast in the slow cooker. Place the lamb shoulder in a slow cooker & arrange the sliced onion around the roast, then top with garlic, rosemary, bay leaf, salt, & pepper.
• Pour in the aged balsamic vinegar, beef stock, & pure maple syrup so the crockpot lamb soaks up all the beautiful flavour as it slowly cooks.
• Slow cook the lamb shoulder. Low & slow is the key to this lamb recipe. A gentle, long heat helps break down the tough lamb shoulder into a fall-apart-tender piece of meat which takes about 6 – 8 hours to cook in a crockpot.
• At this point the slow cooked lamb shoulder will be fall-apart tender, making it very easy to shred. Use two forks or a pair of tongs to pull the meat into bite-sized pieces.
• Pour the juices from the slow cooker into a measuring cup & spoon off excess fat on top of the liquid
• Add the shredded lamb shoulder & cooking juices back into the slow cooker with the cover off & the heat on high.