SERVES 6-8 | 15 MINS PREP | 3 HOURS COOK TIME
INGREDIENTS
1.8-2.2kg New Zealand lamb shoulder
1 cup Aldersons Buffalo Wing Sauce
2 Tbsp olive oil
2 Tbsp honey
1 Tbsp wholegrain mustard
Roast Vegetables
2 carrots - peeled and chopped
1 medium kūmara - chopped
1 cauliflower - cut into florets
2 onions - sliced thick
1 cup beef stock
Salad greens - to serve
METHOD
Season lamb generously.
Mix buffalo sauce, olive oil, honey, and mustard.
Rub over the lamb shoulder thoroughly.
Place onions, carrots, kūmara, and cauliflower in a roasting dish.
Pour stock around vegetables.
Sit lamb on top and cover tightly with tinfoil.
Roast at 160°C fan bake for 2.5 to 3 hours until lamb is tender.
To sear lamb, heat a frypan.
Remove cover for final 30 minutes.
Let lamb caramelise and vegetables roast deeply.
Serve, pulled apart with the roasted veggies. Extra pan juices over the top.
Serve generous winter green salad alongside
How to cook in the slow cooker
Make the sauce and rub it all over the lamb shoulder.
Make sure you sear the lamb in a hot pan, 3 to 4 minutes each side. It adds extra, non-negotiable flavour.
Place the onions, carrots and a little stock into the slow cooker. Sit the lamb shoulder on top and spoon a little extra buffalo mixture over the top.
Cook low and slow for 8 hours or on high for 5 hours. The lamb is ready when it pulls apart easily with a fork.
RECIPE & IMAGE THANKS TO RECIPES.CO.NZ
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