In association with PGI Welsh Lamb
Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing
I’m delighted to have been invited by PGI Welsh Lamb to become a Llambassador again this year. I was asked to create a dish for a lazy Sunday so I came up with Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing. The stuffed rolled shoulder of lamb cooks slowly on a bed of onion and is finished off in the oven. This dish has a nod to Moroccan flavours with the apricots and I also dusted the outside of the lamb with cinnamon. I don’t know about you but I like to go for a walk on a Sunday afternoon so using the slow cooker allows for this and perhaps a cuppa too! When you get back all you need to do is finish off the lamb in the oven along with some vegetables and hey presto you have a lush dinner!
What is PGI and what makes Welsh Lamb so special?
Well PGI stands for Protected Geographical Indication which has been awarded by the European Commission. This is in recognition of Welsh Lamb being product of a uniquely beautiful landscape that has been blessed for centuries with the purest of natural ingredients – clean air, sweet spring water, fresh grass and fragrant heather. This coupled with traditional farming practices that span generations, have helped produce meat of superior quality. So when you see this badge you know that the lamb has been born and bred in Wales. My husband and I can definitely taste the difference and I’m sure you will too.
Making the Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing
I was a little out of my comfort zone when I came up with this recipe as I’d never tied a piece of meat up before and was hoping my Welsh Lamb would have those handy elastic ties on. However I had string on standby and I have to say that it was dead easy and really quite rewarding! You don’t need to know any fancy knots to tie the roll of lamb up, just plain knot will do (well several which I tied to one side of the joint). To emulate how the butcher had tied mine I also tied up my joint length ways an interwove the string for better support. For an extra lazy Sunday you could make up the stuffing the night before and keep in the fridge.
What to serve with the Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing
To make use of the oven I roasted potatoes, parsnips and carrots which I cut into similar sized pieces (they took about 40 minutes to roast). You should also extract the meat juices from the fat to add to your gravy and serve the onions slices which have absorbed all the beautiful lamb flavour.
We loved this roast and I’m looking forward to making it again. The long slow cooking method is perfect for shoulder of lamb as it breaks down all the collagen making it beautifully tender. I think this roast would actually be perfect for Christmas too as it’s so easy and serves 8 hungry people.
For more Welsh Lamb recipe inspiration why not check out the following:
Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing
- 1.8 kg whole rolled shoulder of Welsh lamb
- 3 onions
- freshly ground salt & pepper
- cinnamon for dusting
- For stuffing:
- 1 large onion finely diced
- 180 g fresh breadcrumbs
- 125 g ready to eat apricots chopped
- 125 g whole chestnuts from a pack, chopped
- finely grated zest of 1 lemon
- 15 g bunch of parsley chopped (including stalks)
- 2 eggs beaten
- freshly ground salt and pepper
- Take the Welsh rolled shoulder of lamb out of the fridge 2 hours before cooking to bring up to room temperature.
- In a bowl, mix together the onion, breadcrumbs, apricots, chestnuts, lemon zest, parsley, eggs, salt and pepper to make the stuffing.
- Remove string and unroll the lamb shoulder.
- Spread the stuffing over the lamb and roll back up.
- Tie the shoulder back up with string at equal intervals and finish with an interwoven piece of string along the length.
- Rub in salt and pepper and dust with cinnamon.
- Slice the 3 onions into 4 thick slices and use them to line the bottom of a 6.5 ltr capacity slow cooker.
- Place the lamb on top, replace the lid and cook on high for 3 ½ to 4 hours.
- Preheat the oven to 200ºC 20 minutes before the lamb is ready.
- Transfer the lamb to a roasting tin and roast for 25 minutes to crisp up the skin.
- Reduce the temperature of the slow cooker to warm setting to keep the onions & meat juices warm..
- Remove lamb from oven and leave to rest under foil for 30 minutes.
- Carve and serve with gravy (to which you’ve added some of the meat juices), onion slices and vegetables of your choice.
Why not pin for later?
NB: This is a commissioned post for PGI Welsh Lamb.