To me, lamb is best when reaaaaaally sloooooowly slow cooked. Seeing that tender, juicy meat melt away from the bone is just a beautiful experience. It brings a tear to my eye.

I typically serve this dish up over Easter, but don’t let that stop you from enjoying it year round. Don’t be saving all the good stuff for the Easter bunny and your Uncle Tim who always comes back for thirds before you’ve managed to even get a plate yourself. We all know the type don’t we. Maybe portion off a sneaky bit first, you deserve it. This may also be a bit controversial but while I’m on the topic of Easter, what I swear by is a lamb hot cross bun burger. Yes, seriously. If you’re intrigued, you can see how I made it right here.

I also think that if you’re not super confident in the kitchen using a slow cooker for cuts of meat you don’t usually cook, is a safe bet. You’ll know the lamb is ready when it easily pulls apart and isn’t chewy. I say you can’t go wrong but don’t quote me on that.

Talking of slow cookers…due to having a hectic schedule recently, my slow cooker has been an absolute god send. It just never lets me down and the fact that for certain meals I can leave it on overnight, means I feel like I’ve got some sort of organisation back in my life.

For more meaty or main meal inspiration, check out more of my recipes here. Or use this to discover a wealth of potato sides for this lovely bit of lamb.