This recipe is believed to be originally from Westmorland, and is now a family favourite for a local sheep farmer. For the best-tasting results, use Swaledale lamb!
Thanks to Hazel Brow for the recipe and the photo.
Ingredients
Half a shoulder of lamb
1 clove of garlic
1 onion
1 carrot
½ pint stock (240 ml)
black pepper
Sea Salt
Method
- Place lamb in a slow cooker or oven dish with a well-fitting lid
- Cook overnight in slow cooker or in an oven at 130°C (250F or Gas Mark ½) for around 6-8 hours, or until the lamb falls off the bone.
- When cooked, strain the stock and skim off any excess fat or just thicken with flour/cornflour/gravy granules.
Serve with mashed potatoes of any sort and peas 😋