Preparation time: |
10 mins |
Cooking time: |
4 hours |
Serves: |
6 - 8 |
Preheat the oven to 150°C. Place the lamb shoulder in a large baking dish. Massage the jar of Beerenberg Slow Cooker Hungarian Beef Goulash, olive oil and oregano into the lamb. Add 1 cup of water to the dish and cover with aluminium foil. Place into the oven for 3 hours.
Turn the oven to 180°C and scatter the carrots, beetroots, onion and parsnips around the lamb. Cook for another 60 minutes or until the vegetables have cooked.