Wild Garlic Lamb Shoulder

I love using scottish wild garlic in the Spring time and I particularly loved creating this delicious and nutritious Wild Garlic Slow Cooker Lamb recipe using local Scottish lamb PGI meat provided by our local butcher and The Scotch Kitchen. The combination of the juicy tender lamb and the wild garlic flavour is incredible!

Disclaimer *This recipe contains gifted promotional products*

Wild garlic is abundantly available in our local area and across Scotland at this time of year and works really well in a variety of recipes. The flavour is delicious and has a mild garlic fragrance and flavour. If your looking for it in the wild you will smell it before you see it. It works really well in this recipe to give the dish a mild garlic taste and also works particularly well in the leftovers salad wrap recipe too.

The Scotch Lamb PGI in this recipe was from my local Scottish butcher and it was so very delicious we didn’t want our leftovers to end. You can use up your leftovers to create an easy salad wrap like the one in the image below with salad greens, whatever sliced salad items you may have available in the fridge and a drizzle of your favourite sauce. I love this delicious high protein snack and it was a perfect healthy treat for lunch. You could do something similiar on pizza, or even turn the leftovers into a delicious soup broth with root vegetables.

If you like the sound of this recipe you may like to pair this up with one of my other delicious Scottish recipes. The delicious traditional Scottish potted trout recipe is a lovely light starter to enjoy before this meal and can also be made with salmon instead of trout if that is not available. If you enjoy dessert I can’t recommend enough the traditional Scottish steamed jam sponge. It’s so delicious and a slice of this with some custard is the perfect treat to end this delightful Scottish meal.

I served up this delicious slow cooked Scotch lamb shoulder with some seasonally available asparagus and some broccoli, a small salad and some of the delicious melt in the mouth potatoes from the slow cooked lamb recipe.

The delicious lamb shoulder in this recipe was gifted by The Scotch Kitchen as a promotional product to promote Scotch Lamb PGI. You might be wondering what PGI stands for so I have copied a piece of text from their website below which explains the product in more detail.

“PGI stands for Protected Geographical Indication. It’s an EU scheme to protect and promote high quality traditional and regional food products unique to a geographical area. Scotch Lamb has long held this coveted PGI status. Scotch Lamb PGI is only sourced from selected Scottish farms that adopt best practice regarding animal welfare and production methods. When you see the PGI badge with the Scotch Lamb logo, you can be confident that all lamb were born, reared and processed in Scotland and hold whole life quality assurance.  Our farmers, butchers and chefs are the linchpin when it comes to producing local and quality assured lamb.” – https://www.scotchkitchen.com/scotch-lamb/

You can find these products in your local Scottish supermarket or at a butcher near you and if you are further afield and can’t find them you may be able to get them from an online delivery source. Look out for the labels below for these delicious products.

Tips for making this recipe:

  • If you can’t source wild garlic in your area don’t worry you can use a few additional garlic cloves instead to replace the wild garlic and you could also use other greens like kale if you still wanted some greens in the recipe.
  • I used a slow cooker to make this recipe but if you don’t have one available then please just use your oven on a medium setting for half of the slow cooking time. You can use a meat thermometer to test if it is cooked right through.
  • Hopefully you will have some leftovers from this recipe and if that is the case I would recommend making up a delicious salad wrap the next day for lunch. You can warm the meat up lightly or serve it cold for your leftover wrap. Broths and pastry turnovers also work really well for lamb leftovers.
  • I love to serve this up with seasonal greens, or other available vegetables. A good dollop of creamy neeps would also work really well with this recipe.
  • Leave to rest for 30minutes before serving, switch the slow cooker to warm and rest. Its hard to wait … I know … but it makes it slightly easier to carve and serve.
  • Drizzle over some of the delicious juices from the slow cooker or you could also make a gravy with the juices.

Wild Garlic Lamb Should Recipe

  • 3 garlic cloves
  • 6-8 Potatoes
  • 3 red onions
  • Scotch Lamb PGI Shoulder approx 900g
  • Wild Garlic Leaves (approx 10 leaves & additional for the top of the lamb) or 2 additional garlic cloves
  • 2 handfuls of chopped parsley
  • Salt and Pepper
  • 500ml chicken stock or vegetable stock

Recipe Instructions:

  1. Peel and chopped the garlic cloves and place in the slow cooker.
  2. Peel and chop the potatoes into large chunks and place in the slow cooker.
  3. Slice the red onions up and place in the slow cooker.
  4. Chop up the wild garlic leaves and parsley and add into the slow cooker. Season all of the chopped vegetables with salt and pepper.
  5. Mix the garlic, potatoes, onions and chopped wild garlic together and place the lamb shoulder on the top of the vegetables.
  6. Pour the stock into the side of the slow cooker, bringing the liquid up and over the vegetables. You may need more or less stock depending on the size of your slow cooker.
  7. Season the lamb with salt and pepper and tuck some spare wild garlic leaves under the string holding the lamb together.
  8. Cook on a low heat for 2 hours and a high heat for 2 hours in your slow cooker. Ensure that the meat is piping hot through before serving.
  9. Leave to rest for 30minutes and slice to serve. Serve up with the potatoes, onions and wild garlic leaves from the stock.
  10. Store any leftovers in an airtight container in the fridge.

If you enjoyed this recipe you may like to save this pin to your favourite pinterest board using the pin below:

Leftover Recipe Instructions:

  1. Slice up all the leftover lamb and heat up in the oven if desired with a little of the cooking stock.
  2. Slice up any available salad items and using a wrap like in the image above lay out some salad greens and salad items and a bit of sauerkraut if you like.
  3. Drizzle over your favourite sauce and wrap to serve. You could also warm up the wrap in the oven and place pizza style toppings with the lamb on top to create a healthy pizza wrap.
  4. Use up any leftovers from this lunch recipe for creating soup or pasta.

The lamb shoulder in this recipe was gifted by The Scotch Kitchen as a promotional product to promote Scotch Lamb PGI. You might be wondering what PGI stands for so I have copied a piece of text from their website below which explains the product in more detail.

“PGI stands for Protected Geographical Indication. It’s an EU scheme to protect and promote high quality traditional and regional food products unique to a geographical area. Scotch Lamb has long held this coveted PGI status. Scotch Lamb PGI is only sourced from selected Scottish farms that adopt best practice regarding animal welfare and production methods. When you see the PGI badge with the Scotch Lamb logo, you can be confident that all lamb were born, reared and processed in Scotland and hold whole life quality assurance.  Our farmers, butchers and chefs are the linchpin when it comes to producing local and quality assured lamb.” – https://www.scotchkitchen.com/scotch-lamb/

You can find these products in your local Scottish supermarket or at a butcher near you and if you are further afield and can’t find them you may be able to get them from an online delivery source.

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