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Slow Braised Lamb Shoulder

Slow Braised Lamb Shoulder with Pears and Potatoes (hi res) post

Lamb Recipes

Recipe of the day is Slow Braised Lamb Shoulder with Pears and Potatoes. This delicious Lamb recipe serves 6-8 people and takes 5 hours 30 minutes to cook. (this dish is not recommended for cooking on a high heat.)


1.5kg lamb shoulder (boned and rolled, you can ask your butcher for this)
3 pears (peeled, cored and cut into quarters)
2 medium onions (sliced)
1tsp ground ginger
4 medium white potatoes (medium sized chunks, i.e. small roasties)
500ml dry cider
300g green beans (topped, tailed and halved)
300g carrots (peeled and cut at an angle in 1cm slices)
1 sprig of rosemary
Salt and pepper
1 pear to garnish


  • Brush oil all over the lamb and season well with salt and pepper. In a pan, sauté the lamb on all sides to brown the meat and place into the Crock-Pot slow cooker (if you have a Crock-Pot slow cooker with a sauté function, you can use the removable pot on the hob and remove the meat to rest in another dish to continue the recipe).
  • Using the same pan, sauté the onions and potatoes for 3-4 minutes until they start to colour and add these to the lamb in the Crock-Pot slow cooker.
  • Place the carrots and rosemary directly in with the lamb. Sprinkle over the ginger and add the cider. Cover and cook on the low heat setting for 5 hours.
  • Add the pears and cook for a further 15 minutes, then add the green beans for the final 15 minutes.
  • Season with salt and pepper to taste and serve. Peel the extra pear, core and slice it for presentation, giving extra colour and texture.

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