Shoulder of lamb in slow cooker

[bunzle]

I'm doing Christmas dinner for 17 people. Alongside the bird, I've bought a whole, boned and rolled shoulder of lamb (2kg) so that I can use the slow cooker (not enough oven space with the birds and the potatoes). I can't figure out how long it will need though. 8 hours on low, or longer? All the recipes I can find are for half-shoulders. Ideally, I'd cook it the day before, then re-heat, but not sure how to re-heat without it going tough. If we're eating at 2pm, I don't want to get up at 2am to put it in the slow cooker!

Try asking on FB page "Slow cooked wonders"

Great idea - thanks

Be careful of that group - there are a lot of atrocious cooks who think a slow cooker can be used to cook anything - like bread, or cakes, or frozen poultry.

When I cook beef or gammon in the slow cooker, I usually whack it on high to get it up to temperature quickly, and then when I can see it bubbling I turn it down to low. Usually I cook for around 6-8 hours. I reckon 8 hours would be fine for a 2kg joint.