Slow Cooked Lamb Shoulder **RECIPE**

The best thing in the world for me is coming home after teaching a tough class to find dinner already cooked! Even better is a nice slow cooked joint that just falls apart. I personally like to cook my lamb in some flavours, here's how I make mine.

INGREDIENTS (serves 2-3):

• Lamb Shoulder (500g)
• 2 x Stalks Celery
• 3 x Cloves Garlic
• 3 x Fresh Sprigs Rosemary
• 2 x Tablespoons Red Wine Vinegar
• Salt and Pepper
• Olive Oil
• Dried Herbs (Basil, Oregano, Thyme)
• 1 x 400g Tinned Tomatoes

METHOD:

1. Pat meat dry with kitchen towel then rub salt, pepper and olive oil into the joint. Preferably leave meat marinading overnight. 
2. Line the slow cooker with the celery stalks, rosemary and garlic cloves (whole, unpeeled or minced).
3. Sit the lamb on top of the celery.
4. Sprinkle over the herbs and tin of tomatoes.
5. Leave to cook for around 8 hours on a high heat.
6. Serve with some of the tomato sauce and fresh veggies.