Name: Lamb Shoulder in the Slow Cooker
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 4.5 lbs lamb shoulder (2 kg); fine sea salt and ground black pepper; 1 teaspoon dried rosemary; 2 carrots; 1 large onion; 4-5 garlic cloves; a few sprigs rosemary or 3-4 anchovy fillets (optional (Note 1)); 1 cup dry red wine (250 ml/ 8.5 fl. oz/ ); 1⅓ cups lamb or chicken stock (300 ml/ 10 fl. oz/ ); the pot drippings; 3 tablespoons corn starch; 3-4 tablespoons cold water; fine sea salt and pepper to taste

Jump to Recipe

It's easy to make lamb shoulder in the slow cooker. The meat is amazingly delicious and falls off the bone, and it is served with rich gravy.

close up of a slow cooker shoulder of lamb served with potatoes.

Jump to recipe

Needed ingredients
How to roast lamb shoulder in the slow cooker?
Tips
Prepare in advance
What to do with leftovers?
What to serve with slow cooker lamb?
Recipe
Lamb Shoulder in the Slow Cooker

The perfect fuss-free recipe for cooking lamb shoulder in the slow cooker for Easter. The shoulder of lamb and a few veggies, a slow cooker, and just forget about it. Use the time to cook the sides or bake an Easter cake, go for a walk, or whatever. The crock pot will take care of the main dish.

Just season the meat, chop some veggies, and turn on the machine. Forget about it! You can’t undercook or overcook the meat; there is no need to check the internal temperature, nothing at all.

The meat just falls off the bone; you can shred it with a fork, and there is no need for a knife. When I took the pictures for this post, I wanted to lift one piece of the shoulder by grabbing it by the bone. Well, I had the bone in my hand, but the meat was left in the pot. That tender!

Once the cooker has done its job, all you have to do is to make the sauce. And that takes a couple of minutes as well. And it’s so delicious!

overhead picture of lamb roast being served on a wooden board.

Needed ingredients

The meat: The shoulder is the perfect cut for slow cooking; it’s juicy and full of flavor. I had a 4.5 lbs/ 2 kg piece, and I asked the butcher to cut it at the joint; the shoulder was too big for my cooker. If your piece is a little bigger or smaller, it will not matter when it comes to cooking time.
Vegetables: 2 carrots, one large onion, 4-5 garlic cloves.
Liquids: dry red wine and stock. If you happen to have lamb stock, do use it. Otherwise, chicken stock is fine as well.
Spices: salt, pepper, dried rosemary.

What could you add?

Fresh rosemary instead of dry: Stuff bits of it together with the garlic into the slits you will cut into the meat.
Anchovies: They add an extra delicious saltiness. Cut it into tiny pieces and insert it into the slits together with the garlic.
Other spices: for a Moroccan touch, for instance, rub the meat with ras-el hanout. I did that a few times, and we all loved it.

lamb shoulder, stock, wine, vegetables, spices arranged on the table.

How to roast lamb shoulder in the slow cooker?

Step #1: Prepare the vegetables, place them in the slow cooker, and season them.
Step #2: If the shoulder is not already divided at the joint and it does not fit in the slow cooker, you will have to divide it at the joint now. Trim all excess fat from meat. Season. Make incisions and stuff the slits with garlic. Arrange the meat in the cooker over the veggies.

raw lamb shoulder preapared with garlic.

collage of two pictures of a slow cooker filled with raw vegetables and meat.

Step #3: Pour the wine and the stock around the meat. Not on top; you don’t want to wash away the seasoning.
Step #4: Cook for 5 hours on high and for 7-8 hours on low.

Make the gravy;

Step #1: Remove as much fat from the drippings as possible (See tips). Pour the gravy into a saucepan and bring to a boil.
- In the meantime, mix the cornstarch with a few tablespoons of cold water, enough to obtain a thick yet pourable paste.
Step #2: Slowly whisk the slurry into the gravy. Let simmer for half a minute or so, then turn off the heat.
- Taste the gravy and add seasoning, if necessary. I rarely do this; this kind of gravy is usually already rather well-seasoned.

collage of two pictures showing lamb gravy made from drippings.

Tips

Remove the excess fat from the raw meat, or the gravy will be too greasy. To remove more fat from the gravy, place the drippings into a large shallow bowl and refrigerate for about 10-15 minutes while the meat rests. It will be easier to remove the fat from the surface using a large, flat spoon.

As mentioned above, read the slow cooker’s instruction manual regarding cooking times. Cookers with a ceramic pot might need longer than cookers with a metal pot.

Each time you open the pot to check the meat, add another 10-15 minutes to the cooking time.

Prepare in advance

You can prepare the slow cooker lamb in the evening: excess fat removed, seasoned, and stuffed with garlic and herbs. Cut the veggies into chunks. Cover and refrigerate.
Once ready to cook, all you must do is transfer the food to the crock pot and add the wine and the stock.

What to do with leftovers?

You will probably have some; the piece of meat is rather large. I often make leftover lamb ragu with pasta. You can also make burgers or sliders, stuff pita bread or wraps, make salads, or add to soups or stews.
The leftovers keep well in the fridge for 2-3 days, and they can be frozen in freezer bags or airtight containers for about 2 months.

fall-apart lamb roast on a wooden board.

What to serve with slow cooker lamb?

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

Lamb Shoulder in the Slow Cooker