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Boneless Scotch Lamb shoulder
225g bacon
Bay leaf
4 cups chopped carrots
2 garlic bulbs
1 bunch of parsley
1 bunch of chives
1.3kg of sweet potatoes
1 bunch of thyme
3 red onions 1/2 cup flour (a gluten-free one can be used)
1/2 tsp. pepper
1 tsp. salt
2 tsp. sugar
1/2 cup white wine
1/2 cup water
3 cups beef stock
1 leek
1 tbsp. tomato puree
1 tbsp. wholegrain mustard


Chop all your veg and measure out all the ingredients. Cut the bacon into small chunks and the lamb shoulder into big chunks.

In a bowl mix the flour, salt and the garlic. Coat the lamb shoulder in the mixture.

Cook the bacon in a pan and transfer to a bowl. In the same pan, braise the coated lamb in oil until brown.

Place lamb and bacon into the slow cooker and then add all the other ingredients except the parsley and chives.

Cook on a high heat for 6-8 hours depending on how good your slow cooker is. When you get home from work, serve up a big bowl and top with some chopped chives and parsley.

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