Roast Lamb Shoulder with Rainbow Roast Veggies.
This morning I share with you a lovely recipe from my Mum, which she cooked with our farms Grass Fed Spring Lamb.
Our farms shoulder of Grass Fed Spring Lamb is so tender, succulent and delicious cooked low and slow.
Click here to SHOP NOW to stock your freezer with our Grass Fed Spring Lamb.
Here is Mum’s lovely lamb recipe FREE PRINTABLE for you to cook at home with our farms Grass Fed Spring Lamb.
Roast Lamb Shoulder with Rainbow Roast Veggies
Ingredients
- Peppermint Ridge Farm Co Grass Fed Lamb Shoulder
- Fresh rosemary
- Olive Oil
- Salt
- Pepper
- 6 Baby potatoes
- 4 Carrots
- 1 Capsicum
- 2 Zucchini
- 2 Red Onion
- 2 Parsnip
- Punnet Cherry Tomatoes
- 6 cloves Garlic
- Rosemary, chopped
- Salt
- Pepper
Instructions
- Make a bed of rosemary in the bottom of the slow cooker. Place lamb shoulder in the slow cooker on top of the rosemary.
- Smother you lamb shoulder with olive oil. Season with ground pepper and sea salt. Cook on High for 6 - 8 hours.
- Preheat oven to 180 degrees
- Chop potatoes, zucchini, capsicum
- Peel and chop carrots, parsnip, garlic
- Place all veggies in a glass dish or plastic snap lock bag. Add tomatoes, olive oil, salt and pepper. Mix oil over veggies. Tip all into baking dish.
- Roast in the oven for 1 - 1.5 hours, until golden and a little crispy. Check and turn veggies every 30 minutes.
Notes
Serve this delicious lamb with gravy or mint sauce.
Remember that our Grass Fed Spring Lamb is 100% seasonal.
Our Grass Fed Lamb is ONLY AVAILABLE by order in Spring through to early summer.
Our first delivery run for 2024 will be in the week of the 16th of September.
Click here to make sure that you get yours now.
Email me with any questions or queries. It is important to us that you have all the information you need. I will do my best to find the answers to your questions and get back to you promptly.
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