A shoulder of lamb is one of the the best cuts of meat (as well as shank) for this slow cooked recipe. This is because the shoulder has lots of connective tissue that's then broken down during a ...

Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the ...

Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours).

Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Return the pan to the heat and add ...

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

In a medium size mixing bowl add the lamb shoulder and all the marinade ingredients - mix ... To the warm flatbread add a good portion of the slow cooked lamb and top generously with the tzatziki ...

Turn the shanks over. Cook for another 1-1 ½ hours, until the beans and lamb are tender. The liquid should have reduced to give you a thick stew. If it hasn’t, remove the shanks and simmer ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...