Summer Lamb Shoulder Roast


Final cooked lamb. Some of its already served.

Cooked vegetables

Its summer time, with record hot temperatures soaring into the triple digits. To cool down after a long day at work, I came home to this crockpot concoction. I got my sister who doesn’t usually like Lamb to eat it and she ate quite a bit. This takes some overnight preparation so there isn’t much work in the morning to do. Overnight you want to cut up at least one onion and marinate that in tamarai or coconut nectar. Also cut up at least  3 bell peppers and refrigerate that as well.

The next day you will need

  • Cut onions
  • Cut peppers
  • Defrosted lamb shouders, 2 times 2 lb roasts or more
  • Fresh herbs (pictures of thai basil, basil, lemon thyme, oregano, dill, rosemary and mint)
  • 1 tbsp melted coconut oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp cinnamon
  • 2 tbsp potato starch (or thickener of choice you can try xantham gum, arrowroot, blackberries)
  • 2 cups water

Throw all ingredient into crockpot and cook for 10 hours. Than cut strings of both roasts and serve

Here is a photo essay of what is involved in making this.



Marianted cut onions, and 3 bell peppers cut.


The amount of herbs I used fresh and uncut here.


Some more herbs!


All herbs cut and added to the lambs in the crockpot.


What the crockpot should look like when everything is added. The seasoning will be mixed by the cooking.

Tied lamb

Cooked lamb, but its still tied up.


Cut ones side of the mesh and remove the lamb. Serve


Any suggestions, comments or critiques?

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