So a lamb shoulder in the slow cooker, with about 30 cloves garlic and 3L rice oil (second time on the oil) and some garlic shoots. 4 hours on high yesterday and then all day today on low. Then in the oven on 240c for 30 mind.
Bloody fall apart, juicey, and packed with flavour
The garlic mashed up, is fucking brilliant!, in fact I'm going to do just a batch of 300 garlic in the oil, for a sauce/side dish
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