Slow Cooker Roasted Shoulder of Lamb with Garlic & Rosemary and Lamb Gravy | Cooking with Corinna. This is another tasty recipe using a cheaper cut of meat. I really like lamb, but it can be quite expensive. The shoulder, however, is very reasonably priced and tasty. I really like slow cooked meat, it’s always wonderfully tender. Using a slow cooker is a really energy efficient way of slow cooking meat, and means you can be out of the house all day. However, there is a 3lb 5oz/1.5kg maximum on the size of joint you can use in a slow cooker (this does vary depending on the size and model, check your instruction manual to be sure).
I always buy a bigger joint than I actually need so I have plenty of leftovers to make another meal the next day, or to freeze for later. For this recipe I used a 1.4kg joint which served 3 adults, with enough leftover to make a shepherd’s pie for 2 greedy people the next day (it could have easily served 3 adults or a family). Ingredients: Shoulder of lamb – 3lb/1.36kg Rosemary – a few sprigs Garlic – 3-5 large cloves (peeled & halved) Olive oil – ½ tablespoon. Slow-Cooker Pot Roast. How To Barbecue Chicken Thighs: A Guide For People Who Aren't Assholes. Apr 5: What’s the Beef? Debunking Meat labels with Keith Swanson. Podcast: Play in new window | Download Have you ever thought about where your meat has been? Those attractive plastic wrapped packages in the grocery store only tell part of the story. You may be horrified when you hear about what really happens to your meat.
Show Highlights: Part 1: Mystery Meat- The truth ain’t that funny: There are so many issues to consider when purchasing meat: health, environmental, processing, taste, and convenience. About our Guest: Keith Swanson was raised in Seattle and taught high school English for 14 years prior to helping out his in-laws with their meats business from 2001-2005. Resources: Blue Valley Meats Welcome Page. The Eatwild Store: Good Meat by Deborah Krasner. Good Meat: The Comprehensive Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner. This book is a beauty. It was recommended to us by a visitor to the Eatwild website. We contacted the publisher, received a review copy, and were sold. James Beard Award Winner Deborah Krasner has crafted a comprehensive book to educate new cooks and experienced ones alike about buying, storing, cooking and eating sustainable meats. Along with tips for buying and storing sustainable meats, she provides over 200 recipes for beef, lamb, pork, rabbit, poultry and eggs.
This book is so detailed and so beautifully illustrated with photographs and drawings, that we can't think of any meat-eating cook we know—from beginner to over-the-top foodie—that wouldn't be thrilled to have this book. ©2010. The Eatwild Store: Tender Grassfed Barbecue. Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman Stanley Fishman learned how to make grassfed meat tender by researching traditional cooking methods and adapting them to the modern kitchen.
The result was his book, Tender Grassfed Meat, a cookbook that taught how to make grassfed meat tender and delicious—the easy way. Now he has researched traditional barbecue methods and adapted them as well. The result is absolutely tender and delicious grassfed barbecue, full of traditional flavor. This book is divided into three parts: 1) The Benefits of Traditional Foods and Barbecue; 2) How to Barbecue Grassfed Meat and Pastured Pork; and 3) Recipes.
Each section provides tips that ranges from how to use traditional barbecue methods to avoid risk factors, to how to use a bone broth to baste meats. Here's what Sally Fallon Morrell, President, Weston A. . ©2011.