Slow Cooked Lamb Shoulder and Spinach

Slow Cooked Lamb Shoulder

I have decided to repost a few recipes from my previous blog as I often say, “it’s never one and done!” So for this week’s Friday Foodie Feature, I am sharing the recipe used for Slow Cooked Lamb Shoulder.

Slow Cook Lamb

There are a lot of things that I love about Autumn including the changing color of the leaves and the cooler temps, however, my most favorite is Crocktober

You all know just how much I love slow cooking my meals as evidenced by a few previous recipes including; Slow Cooked Chicken and Dumplings and Slow Cooked Breakfast Frittata.  I am always looking to try new Crock Pot recipes and since I started using less beef I have decided to cook more Lamb. 

Several years ago, I made Slow Cooked Lamb Shoulder using a Korean BBQ Simmer Sauce from Safeway, BTW, you don’t have to use a sauce made specifically for Crock Pot cooking.  Taking an interest in the picture on the Simmer Sauce jar, I decided to pair the lamb with MaiFun Noodles topped with steamed spinach.

Ingredients for Slow Cooked Lamb

Ingredients (serves 4)

2 – packages of Grass Fed Lamb Shoulders, approximately 6 pieces

1 – Jar Korean BBQ Simmer Sauce

1/4 cup scallions – diced

1 – package MaiFun Noodles

1 – cup frozen spinach – steamed

Extra Virgin Olive Oil (optional)

Cooking Spray


Spray inside of Crock Pot with Cooking Spray or use Crock Pot liner bag

Place Lamb Shoulders into Crock Pot, pour in jar of Simmer Sauce and top with diced scallions.  Cover and cook on low for 5 hours or on high for 3 hours.

During the last 30 minutes of slow cooking the lamb, soak the MaiFun noodles in a bowl of cold water for 10-15 minutes, drain then boil them in water for 15 minutes.  Also during this time, use a double boiler or steamer to steam spinach for approximately 10-15 minutes.

Turn off slow cooker, plate a layer of MaiFun noodles, top with a few a few pieces of the lamb and sauce, top with a little spinach then drizzle on a little Extra Virgin Olive Oil and ENJOY!

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