Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

Slow Roast Lamb in White Wine

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This perfect Sunday Slow Roast Lamb in White Wine will be the juiciest and most delicious lamb roast you have ever had!  Barely any prep, you just need to leave it to do it’s thing and you will have meat so tender it will just fall apart at the dinner table.

Slow Roast Lamb in White Wine recipe | Kids Eat by Shanai

Slow Roast Lamb in White Wine

This recipe has now become a staple in our house after being introduced to it while on holidays in Queensland with my friend, thanks again for your inspiration Nicole!  This can be made in a slow cooker or slow roasted in a casserole pot in the oven.  It’s super easy and makes a really delicious gravy.

Lamb shoulder is best cooked slowly and so is the perfect cut for this recipe.  Once cooked, there will be plenty of pan juices to turn into an amazing gravy.  I just melted 1 tablespoon of butter in a saucepan and added 2 tablespoons of plain flour, cooked out the flour for a few minutes stirring, then whisk in 2 cups of pan juices.  Thats it!  Gravy on the table.

Slow Roast Lamb in White Wine recipe | Kids Eat by Shanai

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Slow Roast Lamb in White Wine recipe | Kids Eat by Shanai

Slow Roast Lamb in White Wine

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Ingredients

Scale
  • 1.5kg-2kg lamb shoulder, bone in
  • 4 cloves garlic
  • 3 onions
  • 2 bay leaves
  • 4 sage leaves
  • 3 sprigs rosemary
  • 400ml white wine
  • 2 tablespoons honey

Instructions

SLOW COOKER METHOD

Remove lamb from fridge 30 mins beforehand to allow it to come to room temperature.  Slice onions and garlic and layer on bottom of slow cooker, place lamb on top, season well with salt and pepper, drizzle honey over lamb and then add the white wine.  Throw in the bay leaves, sage leaves and rosemary and cook on high for 4 hours.  Serve with roast potatoes, peas and gravy made from the juices in the bottom of the slow cooker.

OVEN METHOD

Remove lamb from fridge 30 mins beforehand to allow it to come to room temperature.  Pre heat oven to 150ºC.  Slice onions and garlic and layer on bottom of casserole pot, place lamb on top, season well with salt and pepper, drizzle honey over lamb and then add the white wine.  Throw in the bay leaves, sage leaves and rosemary, put on lid and cook for 4 hours.  Serve with roast potatoes, peas and gravy made from the juices in the bottom of the slow cooker.

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