Slow Cooker Lamb Shoulder

Cooking a large joint of meat can sometimes be a daunting task. However, this slow cooker lamb shoulder recipe is easy to prepare and virtually guaranteed to produce meat which is tender, juicy and full of flavour.

Serve the lamb with fresh vegetables, crispy potatoes and a fruity red wine gravy to make the perfect Sunday roast!

Whenever we plan a Sunday roast, for some reason lamb always seems to be further down the list than beef or chicken. Then we cook it, and we always say “this is amazing, why don’t we eat more lamb?!”.

If you’ve read our slow cooker roast beef recipe, you’ll know that we’re not shy about telling you that we Brits can make a mean roast dinner. In case you hadn’t realised, that applies to beef, pork, chicken…and obviously lamb!

How to slow cook lamb shoulder

Start by preparing a bed of vegetables and rosemary in the bottom of the crockpot. This adds lots of flavour to the meat whilst it’s cooking, and will be used to make the gravy once the meat is cooked.

The key to beautiful tasting lamb in the slow cooker is to give this amazing cut of meat the love it deserves before any cooking starts.

Use a small sharp knife to poke holes into the meat at regular intervals, and push in a small spring of rosemary and a slice of a garlic clove.

Season the meat well (really well!), and place it into the slow cooker on top of the chopped vegetables.

Add the stock and wine by pouring it down the side of the slow cooker rather than over the top of the meat. This will avoid washing away the seasoning from the top of the lamb.

The meat needs to be sat in the liquid. If it appears to be sitting too high, dig out some of the vegetables and place them around the side of the meat so the lamb sits lower down.

Ideally the stock should be around half way up the shoulder of lamb. Add more wine and stock in a 2/3 stock to 1/3 wine ratio if you need to.

After the meat is cooked, remove it from the slow cooker and transfer it to your favourite roasting tin.

Blasting it in the oven for 20 minutes at a high heat will brown the outside of the lamb. The browning is caused by the maillard reaction, and adds loads of extra flavour that you won’t want to miss out on! Whilst your roast potatoes are cooking is the perfect time to do this.

We love to serve slow cooked lamb shoulder in the middle of the table, still in one piece, with plenty of vegetables scattered around the roasting tray.

Let people help themselves. Rustic is definitely the way forward with lamb shoulder!

Why cook lamb shoulder in the slow cooker?

• It tastes amazing. Lamb shoulder is a tough piece of meat due to the use the muscle gets. Cooking it in the slow cooker breaks down the connecting tissues of the meat, leaving you with an amazingly succulent dinner.
• It’s good value. A 2kg lamb shoulder will cost around £20 ($25), and will easily serve six people with some left over for sandwiches the following day!
• It’s forgiving. It’s incredibly difficult to overcook lamb in the slow cooker, meaning it’s a great recipe to leave on all day without having to worry about it.

What trimmings should I serve with lamb?

The usual roast dinner trimmings go well with roast lamb. When we cooked this recipe we served rosemary roasted potatoes, parsnips and carrots.

Depending on your taste, you could also consider:

• Carrot and swede mash
• Curly kale
• Cauliflower cheese
• Broccoli

Whatever you do, don’t forget mint sauce!