1. 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.
2. Remove the leaves from rosemary sprigs and scatter around the lamb. Add the chicken stock.
3. 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.
4. Serve the lamb on a platter with the onions and drizzle with delicious melty onion sauce.
2 kg lamb shoulder bone-in
6 little brown onions peeled
6 rosemary sprigs
250 mL chicken stock
Gather the family for this deliciously tender meal.
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Loved the lamb slow cooked. Actually did one on sunday
Absolutely great lovely soft meat loved it
Doesn’t give an oven temperature for those without slow cookers, whatever that is.
Hi John, if you don’t have a slow cooker, you can cook this in the oven for approximately 2-3 hours. We hope this is helpful and that you enjoy the recipe!