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.
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.
Try this Slow Cooker Lamb Casserole or make Lamb Shanks in the Slow Cooker next!
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Recipe 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.
See the recipe card for full information on ingredients and quantities.
How to cook lamb shoulder in the slow cooker?
Preparations: 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 the meat. Season. Make incisions and stuff the slits with garlic.
Step #1: Place the chopped veggies in the slow cooker. Season them.
Step #2: Place the meat in the cooker over the veggies. Add the rest of the ingredients and cook for 5 hours on high and for 7-8 hours on low.
Step #3: Pour the gravy into a saucepan and bring to a boil.
Step #4: Slowly whisk the cornstarch slurry into the gravy. Let simmer for half a minute or so, then turn off the heat.
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.
Lamb Shoulder in the Slow Cooker
Ingredients
Lamb:
- 4.5 lbs lamb shoulder
- 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
- 1โ cups lamb or chicken stock
Gravy:
- the pot drippings
- 3 tablespoons corn starch
- 3-4 tablespoons cold water
- fine sea salt and pepper to taste
Instructions
Lamb:
- Prepare vegetables: Peel and cut the carrots and the onions into chunks and place them in the crock pot. Add sea salt and pepper. 2 carrots + 1 large onion
- Prepare lamb: If the shoulder doesn't fit in the slow cooker, you will have to divide it at the joint. Trim all excess fat from meat. I do trim a lot of it, and I also remove the thick layer of fat on top. Rub well with salt, pepper, and dried rosemary. If using fresh rosemary, leave out the dried one.4.5 lbs lamb shoulder + fine sea salt and ground black pepper + 1 teaspoon dried rosemary
- Make deep slits into the lamb using a sharp thin knife; take care not to pierce all the way through the meat. Stuff the holes with slivers of garlic. If using rosemary or anchovies, cut them into tiny bits and use them to fill the cavities as well.4-5 garlic cloves + a few sprigs rosemary or 3-4 anchovy fillets
- Arrange the meat in the cooker over the veggies. Pour the wine and the stock around the meat, but not on top of it.1 cup dry red wine + 1โ cups lamb or chicken stock
- Slow cook for 5 hours on high and for 7-8 hours on low. (Note 2). You should be able to easily pull apart the meat with a fork.
- Let rest for a while you make the gravy, covered loosely with foil.
Gravy:
- Remove as much fat from the drippings as possible (See tips).
- Pour the gravy into a saucepan and bring to a gentle boil.
- Thicken gravy: Mix the cornstarch with a few tablespoons of cold water, enough to obtain a thick yet pourable paste. Slowly whisk the slurry into the gravy. Let simmer for half a minute or so, then turn off the heat. Adjust the seasoning if necessary.3 tablespoons corn starch + 3-4 tablespoons cold water + fine sea salt and pepper to taste
Notes
- Both are optional but delicious. If you decide to use them, cut them into tiny bits and press them into the slits in the meat together with the garlic. If using fresh rosemary, leave out the dried one.ย
- The cooking time depends on the type of pot you have. Mine has a ceramic pot and that will heat much slower than slow cookers with metal pots. Make sure to read the cooker's instruction manual regarding the cooking times.
- You will know that the lamb is ready when it is very soft, and you will be able to pull the meat apart easily with a fork.
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