2teaspoonsthyme leavesfresh or 1 teaspoon dried thyme
Instructions
In a small bowl, mix together crushed garlic, extra virgin olive oil, salt, pepper, lemon zest & thyme leaves.
3 garlic cloves, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon cracked black pepper, 1 Zest of lemon, 2 teaspoons thyme leaves
To the slow cooker add the roughly chopped onion to the base of the slow cooker to create a bed for the lamb. This helps lift the meat slightly and infuses the juices with flavour.
1 brown onion
Place the lamb shoulder on top of the onion. Pour the rub over the lamb and use your hands or a spoon to massage it all over the surface of the meat, getting into all the crevices.
1.5 - 2 kg lamb shoulder
Pour the beef stock around the lamb, not directly over it (this keeps the seasoning on the meat intact). Cover and cook on low for 8–10 hours or high for 5–6 hours, until the lamb is fall-apart tender.
1 1/2 cups beef stock
Preheat the oven to 220°C (fan forced). Carefully lift the cooked lamb into an oven safe dish and place in the oven (or under the grill) for 10–15 minutes, until the top becomes golden and caramelised. Watch closely to avoid burning.
1.5 - 2 kg lamb shoulder
Spoon some of the slow cooker juices over the lamb before serving. You can slice it or shred it, depending on your preference.
