Lamb shoulder joint slow cooker emergency help please

[catin8oots]

Help! I always do lamb in the normal overnight but thought would try in the slow cooker.

Followed a BBC recipe had it in with some garlic/herbs etc since 11.30 this morning on low.

Still looks all pink and fatty. Planning on eating at 6. Should I shove it in the oven? The air fryer? Or just trust the process

You need it on more than ‘low’ if you’re only cooking it from 11 wack the temperature up, did you earn the cooking dish?

You don’t say how much it weighs, so it’s difficult to give an opinion….but I usually allow seven hours for a lamb joint with vegetables; but I start with boiling liquid and turn it to hot until I can feel the pan heating. Lamb doesn’t go brown in the way that it does in the oven, but it should be yielding to a knife by now. Maybe turn the temperature up ? Just to be sure.

Turn it up to high. I’d do 8 hours on low minimum, so four hours on high in the slow cooker is equivalent. The rule of thumb is half whatever the low time is.

If you didn’t sear it then it will look pink and fatty. Is it in liquid? Was it hot when it went in?

Fat on meat doesn’t really cook away in the slow cooker like it does in the oven.

i would turn it up to high but then at 5pm put it in a preheated roasting tray in the oven for 30mins to put in the oven so you get the brown outer parts and the fat cookers off