Slow cooked lamb - help!

[UnrequitedSkink]

I'm cooking lunch tomorrow for 4 adults & 3 kids under 8. Think I'm going to do some form of slow cooked lamb...would I be better off just slow roasting a shoulder, or how many lamb shanks would I need? Am serving with mash...will I need another veg if I cook with carrots & onions (& red wine)?

Also, can I do this in a slow cooker? How long will it need to be in for if I aim to serve by 2pm?

Thanks

I love slow cooked lamb shoulder and make it a lot. This is what I do.

Preheat the oven to its highest temperature. Take a 2kg lamb shoulder and cut slits in it. Put slivers of garlic and fresh rosemary in the slits, rub all over with olive oil and salt and pepper. Place in a roasting tray and cover tightly with foil. Place in the oven and immediately turn down the temperature to gas mark 3 (160 deg, lower if fan) and cook for 4 hours. Remove from oven when done and leave to rest for about 20 minutes.

You can skim the fat and use the pan juices for gravy.

Sounds gorgeous - and v. easy! What temp should the oven be on to start with if I'm turning it down to 160?

Thanks

As high as it will go.

Sorry - duh, didn't read your original post properly.

That's OK. I hope the meal goes well.