Slow Cooker Pulled Lamb

5 from 1 vote

Fall-off-the-bone slow cooker pulled lamb; this is an easy-to-make one-pot lamb dish that you can serve as a roast dinner, in burgers, tacos, or salads.

Prep Time10

Cook Time7

Course: Beef, Pork and Lamb, Main Course

Cuisine: American

Servings: people

Calories: 281kcal

Author: Adina

Equipment

Slow cooker or crock pot

Ingredients

3.5- 4.5 lbs bone-in shoulder of lamb
2-3 tablespoons lamb seasoning Notes 1 and 2
fine sea salt to taste, Note 2
½ teaspoon ground black pepper
3 garlic cloves grated
1 lemon the zest and juice
1 medium onion
½ cup low sodium chicken stock or lamb stock
½ cup white wine

US - EU

Instructions

Prepare the lamb shoulder: Trim the excess fat from the shoulder of the lamb (Note 3). Pat it dry with paper towels.
3.5- 4.5 lbs bone-in shoulder of lamb
Seasoning: Mix the lamb seasoning with a bit of salt and pepper. Add grated garlic cloves, lemon zest, and juice. Rub the shoulder with the seasoning.
2-3 tablespoons lamb seasoning + fine sea salt + ½ teaspoon ground black pepper + 3 garlic cloves + 1 lemon
Assemble the pot: Chop the onion and place it in the pot. Pour the stock and the wine into the pot. Place the meat into the pot as well.
1 medium onion + ½ cup low sodium chicken stock + ½ cup white wine
Slow cook the lamb on LOW for 7-8 hours or on HIGH for 4-5 hours; the cooking time depends on the type of pot you use (Note 4).
Shred lamb: Carefully lift the lamb shoulder from the pot and place it on a large platter. Shred the meat with two forks. Spoon some of the cooking juices over the meat and serve.
The gravy is optional; I only make it if I want to serve the pulled pork as a roast dinner with mashed or roasted potatoes. You will not need it if you intend to serve the shredded meat in burger buns or tacos (Note 5).

Notes

Seasoning: You can use our homemade lamb seasoning or the seasoning of your choice. Any favorite dry rub will be fine.
Salt: The seasoning you use might contain salt. Make sure you check and adjust the amount of salt you add accordingly.
Fat: If the lamb is covered with a very thick layer of skin and fat, I remove it as well. However, that might only sometimes be the case; depending on where you buy the meat, it might be trimmed or covered with a thick layer of fat.
The cooking time depends on your pot type; cookers with a ceramic pot (like mine) might need longer than those with a metal pot. Check after 4 hours on HIGH and 7 hours on LOW; the meat should be fall-apart tender. If it’s not, give it another 30 minutes and check again.
Gravy: Remove as much fat from the drippings as possible. Strain the liquid and pour it into a large shallow bowl. Refrigerate it for about 15 minutes; it will be easier to remove excess fat from the surface using a large flat spoon. Pour the liquid into a small saucepan and bring it to a boil. In the meantime, mix 3 tablespoons of cornstarch with 3-4 tablespoons of cold water; you should have a thick yet pourable paste. Whisk the mixture into the cooking liquid. Let the gravy bubble shortly while whisking continuously. Adjust the seasoning if necessary.

Nutrition