1.6kg DukesHill carvery lamb shoulder
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Regular price £0.00 Sale price £36.00
7 onions, halved
2 x 400g cans of chickpeas, including water
2 x 410g tinned peaches in juice
Bunch of coriander, chopped
Bunch of mint, chopped
1 tbsp Ras el hanout, plus an additional 1 tsp for the lamb
2 heads of garlic, halved horizontally
350ml chicken stock
350ml lamb stock
1 tbsp balsamic vinegar

Slow-Cooked Lamb Shoulder With Peaches & Chickpeas

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If you're looking for a simple way to enjoy the finest DukesHill lamb shoulder, this slow cooker recipe is for you! It's quick and easy to make and combines a unique peach flavour with authentic spices for a special kick.


  1. Step 1 Preheat the oven to 165c.

  1. Step 2 Stir the balsamic vinegar and ras el hanout into the stock and season the mixture generously with freshly ground black pepper.

  1. Step 3 Tip the entire contents of the can of chickpeas (including the water), garlic halves, onions and peaches (along with the juice) into a deep sided roasting tray. Pour over the stock and mix well.

  1. Step 4 Place the lamb on top and season it with salt, pepper and a teaspoon of ras el hanout.

  1. Step 5 Cook for approximately 3.5 hours, covering with foil after about 1.5 hours to avoid it over-browning.

  1. Step 6 When the lamb is cooking through and tender, remove from the oven and allow to rest for 20 minutes. Sprinkle with chopped herbs and serve.

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