Pot Roast Lamb – oven or slow cooker – serves 4

Half Shoulder of Lamb on the Bone                    3 Sprigs of Rosemary

1 Red Onion cut into wedges                    2 tbsp Redcurrant Jelly

250ml Red Wine                                              250ml Lamb Stock

S & P

Optional – add chopped carrots, parsnips, squash, swede

Put the Lamb into the Slow cooker or casserole dish – top with Rosemary and tuck Onion (and optional Vegetables down the sides)

  1. Melt together the Red Currant Jelly, Red Wine and Stock and bring to boil – pour over the Lamb.
  2. Slow cook for 7 – 8 hours or casserole in a low oven for 4 -6 hours till tender.
  3. Lift out the Lamb – discard the Rosemary and serve the carved meat with the juices. Accompany with New potatoes and crispy green vegetables or make crushed potatoes – add some finely chopped Rosemary and a little Crème Fraiche and some chopped cooked Broccoli all mixed together. Pile into centre of plates – top with Lamb and pour gravy round the edge.