Cider-maple Lamb Shoulder

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 (5 -6 lb) boneless lamb shoulder
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon ground allspice
• 2 medium yellow onions
• 1 1/2 cups apple cider
• 1/4 cup soy sauce
• 2 -4 tablespoons maple syrup

Recipe

• 1 the night before cooking, trim the lamb shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.
• 2 in a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
• 3 wrap the meat in plastic wrap and refrigerate overnight.
• 4 in the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
• 5 stir in the cider and soy sauce; place the meat pieces on top.
• 6 turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
• 7 strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
• 8 for each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.