slow cookered shoulder of lambrating:
Thanks to Roy Beasley for this one.
Take half a shoulder of lamb, and rub olive oil into the meat, season with salt and pepper, then stab it several times and stick a sprig of rosemary in each wound.
Bung it in the slow cooker on medium, on a bed of thickly sliced lemons and red onions for several hours (til the meat is literally falling off the bone).
Carefully lift out the meat and set it in a warm place to rest. Put the remaining liquid, lemon and onion in a saucepan and add a generous glug of red wine. Reduce the liquid by about half, then lift out the lemon and onion remains with a slotted spoon. Sprinkle in a tbsp or so of plain flour, mixing it as it goes in, then simmer for a few more minutes to thicken - season to taste.
Just tear the meat apart with a fork, and splodge the sauce over it. Serve with chunks of aubergine, courgette, onion and red pepper, all roasted with a sprinkling of fresh basil and pieces of garlic (about 45 mins in a hot oven).