Emilie Meyer
Slow-cooked lamb shoulder is a juicy, tender, and flavourful dish that can be prepared in a crock pot. The long cooking time in the crock pot tenderizes the meat and infuses it with the flavours of the aromatics and spices used. The lamb shoulder can be cooked with vegetables, aromatics like garlic and rosemary, and liquids like broth, wine, or water. It can be served with roasted vegetables, potatoes, polenta, pasta, or mashed potatoes.
| Characteristics | Values |
|---|---|
| Type of meat | Lamb shoulder |
| Weight | 1.1-1.3 kg |
| Cook time | 7-8 hours on low heat or 4.5-5.5 hours on high heat |
| Temperature | 180°C/350°F (160°C fan) |
| Seasoning | Italian seasoning, salt, pepper, garlic powder, cumin, dried rosemary |
| Vegetables | Onion, garlic, potatoes, carrots, parsnips |
| Liquid | Broth, wine, water |
| Cooking method | Slow cooker, Crockpot, Dutch oven, stovetop, oven, electric pressure cooker |
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What You'll Learn
Cooking time and temperature
The cooking time for lamb shoulder in a crock pot varies depending on the weight of the meat and whether you are cooking chops or a whole lamb shoulder. It is recommended that you cook on a low heat for a longer period of time to ensure the lamb is tender. However, it is hard to overcook lamb in a slow cooker, so you can leave it on all day without worrying about it.
For a whole lamb shoulder, weighing around 1kg, you should cook on low heat for 7-8 hours or on high heat for 4.5-5.5 hours. For a larger lamb shoulder, weighing 1.8kg, it is recommended to cook on a low setting for 6-8 hours. If you are cooking chops, you should cook on low for 5.5-6.5 hours or on high for 3-4 hours.
If you are cooking in an oven, you should preheat the oven to 240°C/465°F (220°C fan-forced) and then turn down to 180°C/350°F (160°C fan) to slow roast for 3 hours.
If you are using an Instant Pot, you should first brown the lamb on all sides for 3-4 minutes per side and then cook on high pressure for 45 minutes.
After cooking in the crock pot, you can place the lamb in the oven at a high heat for 20 minutes to brown the outside and add extra flavour.
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Preparing the lamb shoulder
Step 1: Gather Your Ingredients and Prepare the Lamb Shoulder
Start by gathering all the ingredients you need, including a lamb shoulder roast, fresh rosemary, garlic, Italian seasoning or spices, salt, pepper, and any vegetables you plan to use. Ensure you have a crock pot or slow cooker to cook the lamb shoulder in.
Step 2: Prepare the Crock Pot
It is recommended to layer vegetables and rosemary at the bottom of the crock pot. This adds flavour to the meat and can be used to make gravy once the lamb is cooked. You can use onions, carrots, potatoes, or any other vegetables of your choice. Quarter the onions and peel the garlic cloves. You can also add broth or stock to the crock pot, ensuring it is about halfway up the lamb shoulder.
Step 3: Season the Lamb Shoulder
Pat the lamb shoulder dry and season it generously with salt and pepper. You can also create incisions in the lamb shoulder and stuff them with rosemary and garlic to infuse the meat with flavour. Make sure the fat cap of the lamb shoulder is facing up when placed in the crock pot to prevent the vegetables from becoming too saturated with fat.
Step 4: Cook the Lamb Shoulder
Place the lamb shoulder in the crock pot and sprinkle Italian seasoning or spices over it. Cover the crock pot and turn it on. For a whole lamb shoulder, cook on low heat for 7-8 hours or on high heat for 4.5-5.5 hours. If using lamb shoulder chops, adjust the cooking time to low for 5.5-6.5 hours or high for 3-4 hours. The lamb shoulder is ready when the meat is tender and can be easily pulled apart with a fork.
Step 5: Rest the Lamb Shoulder and Make Gravy (Optional)
Once the lamb shoulder is cooked, remove it from the crock pot and let it rest. If desired, you can make a gravy by straining the cooking liquid and whisking in a thickener like arrowroot powder. Simmer the gravy until it reaches your desired consistency, then season with salt and pepper to taste.
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Preparing the crock pot
Next, place the lamb shoulder on top of the vegetables. Make sure that the fat cap is facing up, so that the juices flow down through the meat as it cooks. If you're cooking lamb shoulder chops, you can brown the meat in a frying pan before adding it to the crock pot. This will add extra flavour.
Before placing the lid on the crock pot, sprinkle the lamb shoulder with Italian seasoning and/or salt and pepper. If you're cooking a boneless lamb shoulder, you can also stuff the meat with rosemary and garlic. Simply make incisions in the meat and push the rosemary sprigs and garlic slivers inside.
Finally, turn on the crock pot and cook on low heat for 7-8 hours, or on high heat for 4.5-5.5 hours. If you're cooking lamb shoulder chops, you'll need to cook them for 3-4 hours on high heat or 5.5-6.5 hours on low heat.
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Cooking the lamb shoulder
Lamb shoulder is a forgiving joint of meat to cook, as it's almost impossible to overcook. It's also a cheap cut with a rich flavour. The slow cooker is an ideal way to cook it, as it will make the meat tender and tasty.
If you're using a Crock-Pot, you can follow this recipe:
- Layer vegetables in the bottom of the Crock-Pot.
- Place the lamb shoulder on top, with the fat cap facing up.
- Sprinkle Italian seasoning and salt over the lamb shoulder.
- Cover and turn the Crock-Pot on.
- Cook on low heat for 7-8 hours, or on high heat for 4.5-5.5 hours.
- When the lamb is ready, shred the meat with a fork.
If you want to brown the lamb, you can place it in a roasting tin and cook it in the oven at a high heat for 20 minutes.
You can also cook lamb shoulder in the oven. To do this, follow these steps:
- Preheat the oven to 240°C/465°F (220°C fan-forced).
- Rub the lamb with olive oil, salt, and pepper.
- Make incisions in the lamb and stuff them with rosemary and garlic.
- Place the lamb on a bed of rosemary, onion, and garlic in a roasting pan.
- Pour water around the lamb in the pan.
- Cover the pan with a lid or foil.
- Place in the oven and turn the temperature down to 180°C/350°F (160°C fan-forced).
- Slow roast for 3 hours.
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Serving suggestions
Slow-cooked lamb shoulder is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:
Sandwiches and Wraps
The tender, shredded lamb shoulder is perfect for sandwiches or wraps. Serve it on a buttery brioche bun with peppery arugula, crumbled feta, and a drizzle of balsamic glaze. You can also stuff pita bread or wraps with the lamb and your favourite toppings.
Carbohydrate Companions
Lamb shoulder goes well with a variety of carbohydrates. Try serving it over mashed potatoes, polenta, pasta, or cauliflower mashed potatoes. For a heartier option, pair it with duck fat potatoes, super crispy roasted potatoes, or rosemary-roasted potatoes.
Vegetable Sides
Roasted vegetables, such as red potatoes, carrots, parsnips, and mushrooms, are a great accompaniment to lamb shoulder. You can also serve it with a green salad, spinach salad, roasted spaghetti squash, or air-fried green beans. Roasted root vegetables, especially when cooked with the lamb, add flavour to the meat and can be used to make gravy.
Gravy and Sauce
Don't forget the gravy! Make a simple gravy by using the cooking liquid from the crockpot and thickening it with arrowroot powder or flour. You can also add red wine to your gravy for extra flavour. If you're serving your lamb with sandwiches or wraps, provide a dipping sauce made from the cooking juices. And of course, don't forget the mint sauce!
Special Occasions
For a special occasion, such as a holiday dinner or dinner party, consider serving the lamb shoulder in the middle of the table, still in one piece, with vegetables scattered around. This rustic presentation allows your guests to help themselves. You can also use leftover lamb to create a gourmet meal, such as a lamb ragu with pasta or burgers.
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Frequently asked questions
Place vegetables, rosemary, and garlic at the bottom of the crock pot. Set the lamb shoulder on the vegetables with the fat cap facing up. Sprinkle the lamb with Italian seasoning and salt, and cook on low heat for 7-8 hours.
Strain the cooking liquid and pour it into a saucepan over medium-high heat. Whisk in a thickener like arrowroot powder, and let the gravy simmer until it thickens. Season with salt and pepper.
Lamb shoulder goes well with roasted vegetables, such as potatoes, parsnips, carrots, and polenta. You can also serve it with pasta or mashed potatoes.
Leftover lamb shoulder can be kept in an airtight container in the fridge for 3-4 days. It can also be frozen for up to three months.
