Slow Cooking…
Combine Ingredients. Leave to Simmer. Feast!

When it comes to cooking some lamb, low and slow is the way to go. Slow cooking is the perfect technique for less expensive cuts–bringing out all of their tender, juicy and aromatic assets.

What to Look for in the Meat Case:

  • Shoulder, shank, stew meat and ribs are the ideal cuts for slow cooking. When purchasing, look for bright color and quality in the case. Our high performance grading system delivers lamb with marbled, white fat throughout which helps break down the fibers of these less tender cuts.

 

Did you know that you can ask your butcher to cut your own stew meat? Select your preferred cut and they’ll do the rest.

How to Prepare it:

  • When you slow cook lamb, its flavors become intensified, so only a few high-quality ingredients are necessary. It is important not to over season the lamb early on. The slow cooking method encourages flavors to meld and reduces the cooking liquid, concentrating the sauces, so ease up on salt in the beginning. 

 

  • That being said, you will need a liquid to keep the lamb moist. May we suggest broth, stock, wine or perhaps a can of tomatoes in their juices? Combine your choice liquid with a few chopped cloves of garlic, fresh rosemary, olive oil, a crack of fresh ground pepper and a sprinkle of coarse salt and you’ve got yourself an impressively simple dish. Season with additional salt as needed once lamb is fully cooked.

How to Cook it:

  • This is where the beauty of slow-cooked lamb really shines. Add your lightly seasoned lamb and preferred liquid to your slow cooker; turn on low and forget about it for the day.

 

  • The general rule of thumb is 2 ½ – 3 hours per pound of lamb. Once done, it will feel tender when pierced with a fork and be deliciously fall-off-the-bone delicious. The internal temperature should reach a minimum of 145°F.

 

Pro tip: Throw onions, carrots and potatoes in the slow cooker with the lamb about an hour before it is done for a quick meal.

How to Serve it:

  • If you made a stew or included root vegetables into the slow cooker, you’re already done! If you didn’t, never fear.

 

  • Steam your favorite vegetables or boil up some potatoes and use the remaining juices to make a quick gravy. Your options are endless!

Looking for some inspiration? Try these superb slow cooked recipes: