Lamb Shoulder in the Slow Cooker – Food A Vagabond Life

Lamb Shoulder in Pressure Cooker

Slow Cooker Lamb Shoulder – Melt-in-Your-Mouth

Slow Cooker Lamb Shoulder

Fall-apart tender, garlicky, lemony, rosemary heaven — just 15 minutes prep

A 2 kg bone-in lamb shoulder slowly cooks for 8 hours until it literally slides off the bone. The fresh herb, garlic and lemon rub gives incredible Mediterranean flavour while the carrots and stock keep everything beautifully moist.

Fall-apart slow cooker lamb shoulder with carrots

Tender beyond belief — the meat just melts.

Serves
6–8

Prep
15 min

Cook
8 hours on LOW

Crockpot
5–7 litre

Ingredients

2 kg lamb shoulder (bone-in preferred)
2 sprigs fresh rosemary, leaves finely chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
1 sprig fresh thyme (leaves stripped)
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
4–5 medium carrots, halved lengthways
1 cup (250 ml) beef stock
Sea salt and freshly ground black pepper

Method

1. Make small cuts all over the lamb with a sharp knife. Push the chopped rosemary leaves into the cuts.

2. In a small jug or bowl, combine 1 tablespoon of the olive oil with the parsley, oregano, thyme leaves, crushed garlic, lemon rind and lemon juice. Rub this herb mixture all over the lamb, working it into the cuts. Season generously with sea salt and freshly ground black pepper.

3. Place the carrot halves in the base of the slow cooker — they act as a trivet and flavour the gravy.

4. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the lamb and sear for about 3 minutes on each side until nicely browned (this step adds huge flavour).

5. Transfer the lamb to the slow cooker on top of the carrots. Pour the beef stock into the slow cooker (try to pour it around the lamb rather than over the top).

6. Cover with the lid and cook on LOW for 8 hours or until the lamb is meltingly tender and falls off the bone.

7. Carefully lift the lamb onto a board or platter (it will be very soft). Skim excess fat from the juices if desired, then spoon the carrots and some of the gorgeous cooking juices over the lamb. Serve with mashed potatoes, crusty bread, or soft polenta to soak up the sauce.

Pro tips:
• Bone-in shoulder gives the best flavour and stays juicier
• Leftovers make incredible lamb ragù, pies or sandwiches
• For crispy finish, place lamb under a hot grill for 5 minutes before serving

The easiest, most delicious lamb you’ll ever make — set it and forget it!