Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.
Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.
Remove diced lamb shoulder from the fridge 30 minutes before cooking and preheat oven to 150 C. Heat a little oil in a large frying pan over a high heat.
When hot, season the lamb with salt and pepper, and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour.
Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine.
Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ – 4 hours. Remove from the oven and let it slightly cool.
Taste and season as required.
If using a slow cooker, cook on low for 8 hours or on high for 6 hours. To thicken the liquid towards the end of cooking add a mixture of 3 teaspoons of cornflour and 1/3 C water. Turn cooker to high heat setting. Stir cornflour mixture through the casserole and allow to bubble and thicken before serving.
Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.
Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.
For a slow roasted shoulder that falls off the bone, use a sharp chef’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish. Massage oil and seasoning into the cuts. Cover loosely with foil. Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit covered for 20 minutes, reserving the juices. Carve the lamb into chunky pieces, place on a serving plate with your choice sides and drizzle over the reserved juices.
Season the lamb shoulder with salt and pepper and brown all over in a large frypan. Transfer to your slowcooker. Add browned, cut up vegetables for flavour and a small amount of liquid or stock. Cook as per slow cooker recipe / instructions.