Shoulder of Lamb

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Ingredients:

• 1 kg (2 ½ lbs) Lamb shoulder
• 2 teaspoon Liquid gravy browner (optional)
• Salt and Pepper to sprinkle

For the Gravy:

• 1 teaspoon Beef stock powder
• 1 cup Meat juice or liquid, strained and fat removed
• Enough amount of gravy browner
• 2 tablespoons plain flour
• ¼ teaspoon salt
• 1/16 teaspoon pepper

Steps:

1. Brush gravy browner on the roast then place it in a 3.5L slow cooker.
2. Sprinkle with salt and pepper. Cover and cook for 8 to 9 hours on Low or 4 to 4 ½ hours on High.
3. Skim off any fat from the juice.
4. For the gravy, combine salt, flour and pepper in a saucepan. Stir.
5. Whisk in meat juice and water until no lumps remain.
6. Stir and heat until boiling and thickened.
7. Taste and put more stock powder to adjust the flavour.
8. Add gravy browner to colour. Add more salt and pepper if needed.

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