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Slow Cooker Shoulder of Welsh Lamb with Apricot & Chestnut Stuffing @FabFood4All
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4.94 from 15 votes

Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing

Slow Cooker Roast Shoulder of Lamb with Apricot & Chestnut Stuffing is totally delicious and is cooked on a bed of thickly sliced onions that make a great accompaniment
Course Main
Cuisine British
Prep Time 35 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 5 minutes
Servings 8
Author Camilla

Ingredients

  • 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

Instructions

  • 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.