Hi all,

I've bought a boneless shoulder of lamb (mmmmm), and i would like to try to cook it in the slow cooker for about 5 to 6 hours in vegetable stock and red wine.

Should I take off the netting & sear it first or put it straight into the stock and red wine (with or without netting)???

Any tips would be greatly appreciated

Thanks in advance

Take off the netting but don't bother to sear it.

Sounds good, you can't go wrong with slow cooked shoulder of lamb.

How about chucking a fist full of rosemary in there and a chopped up head of garlic?

cheers for that, might add some fresh rosemary if i can get hold of some, and the smallest bit of garlic.... my mouth is watering already! lol