Succulent slow-cooked lamb shoulder with crispy, golden-brown crust on a serving plate

Crispy Slow-Cooked Lamb Shoulder

Name: Crispy Slow-Cooked Lamb Shoulder
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4
Cuisine: international
Ingredients: 1.5 kg Lamb shoulder, bone-in, well-trimmed (choose fresh with bright red color and firm texture); 2 tbsp Olive oil (extra virgin preferred for flavor); 2 tsp Sea salt (coarse); 1 tsp Black pepper (freshly ground); 4 pieces Garlic cloves (peeled and crushed); 3 sprigs Fresh rosemary sprigs (to complement lamb); 1 piece Onion (large, sliced); 2 pieces Carrot (chopped); 250 ml Water or stock (beef or vegetable)

Home Page / Slow Cooker Recipes / How to Slow Cook Lamb

medium

4 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat30gram

Protein35gram

Ingredients

Quantity

Lamb shoulder, bone-in, well-trimmed (choose fresh with bright red color and firm texture)1.5 kg
Olive oil (extra virgin preferred for flavor)2 tbsp
Sea salt (coarse)2 tsp
Black pepper (freshly ground)1 tsp
Garlic cloves (peeled and crushed)4 pieces
Fresh rosemary sprigs (to complement lamb)3 sprigs
Onion (large, sliced)1 piece
Carrot (chopped)2 pieces
Water or stock (beef or vegetable)250 ml

This recipe guides you through the process of slow cooking a lamb shoulder until it is tender and juicy, then finishing it with a crisp, flavorful crust. It's a perfect dish for weekend dinners and special occasions, yet straightforward enough for home cooks with essential kitchen tools. The ingredients cost approximately $20 / €18 / £16 / ₹1500, offering great value for a delicious meal. The dish serves 4 and contains approximately 450 calories per serving. It fits well into a moderate protein diet. Preparation is simple, with a total cooking time of around 5 hours, mostly hands-off.

Preparation instructions

Prepare the lamb shoulder

1Preheat your oven to 130°C (265°F). Pat the lamb shoulder dry with paper towels. Rub the lamb all over with olive oil, then season generously with sea salt and black pepper. Rub the crushed garlic cloves and rosemary all over the lamb to infuse flavor.

Arrange vegetables and lamb in roasting pan

2Place the sliced onion and chopped carrots in a roasting pan or Dutch oven. Place the lamb shoulder on top of the vegetables. Add water or stock to the pan to keep the vegetables moist and provide steam to the lamb during cooking, which helps keep it tender.

Slow roast the lamb

3Cover the roasting pan with a lid or aluminum foil. Place the lamb in the preheated oven and slow roast for about 4 hours. The low temperature and slow cooking break down connective tissue, making the meat tender and juicy. Check after 3.5 hours if the liquid is evaporating, add a bit more water or stock if necessary to prevent burning.

Check internal temperature and tenderness

4After 4 hours, use a meat thermometer to check the internal temperature; it should reach at least 93°C (200°F) for perfectly tender slow-cooked meat. Insert a fork or skewer to check tenderness - it should go in easily and the meat should start to fall apart.

Crisp the lamb skin

5Increase the oven temperature to 220°C (425°F). Remove the cover and place the lamb shoulder back in the oven for 20-30 minutes to crisp up the outside. Keep a close eye to avoid burning. The skin and outer layer should become golden and crispy.

Rest and serve

6Remove lamb from the oven and let it rest for 15-20 minutes covered loosely with foil. This allows juices to redistribute. Carve and serve the lamb with the roasted vegetables.

Cooking Tips

1To avoid cross-contamination, always wash your hands, utensils, and surfaces thoroughly after handling raw lamb.

2Use a meat thermometer to ensure the lamb is cooked safely and to your desired tenderness.

3Substitute rosemary with thyme or oregano for a different herb flavor.

4If you prefer a smoky flavor, add a smoked paprika to the seasoning rub.

5Store leftover cooked lamb in the refrigerator within 2 hours and consume within 3 days.

Equipment

Roasting pan or Dutch oven
Oven
Meat thermometer
Sharp knife
Cutting board
Tongs or spatula
Foil

Grocery Shopping List

[ ] Lamb shoulder, bone-in, ~1.5 kg ($15) - Choose fresh with bright color and firm texture.
[ ] Olive oil, extra virgin ($3 for bottle; only 2 tbsp needed) - Check for cold-pressed label.
[ ] Sea salt, coarse ($2 for pack; only 2 tsp needed) - Coarse salt helps crust.
[ ] Black pepper, freshly ground ($2 for pack) - Freshly ground for better flavor.
[ ] Garlic, fresh cloves ($1) - Avoid any soft or sprouting cloves.
[ ] Fresh rosemary sprigs ($1) - Look for bright, fragrant sprigs.
[ ] Onion, large ($0.50) - Firm, dry skin.
[ ] Carrots, fresh ($1.50 for 2) - Firm and bright.
[ ] Beef or vegetable stock (250 ml) ($1 if buying ready-stock) or use water if preferred.

Total approximate cost: $27.00 (costs may vary by location)

FAQ

What is the safe internal temperature for slow-cooked lamb shoulder?

For slow-cooked lamb shoulder to be tender and safe, the internal temperature should reach at least 93°C (200°F). This ensures connective tissues break down properly.

Can I use a slow cooker instead of an oven?

Yes, you can slow cook lamb shoulder in a slow cooker on low for 6-8 hours, but finishing with high heat in the oven or under a grill is recommended for crispy skin.

How do I know if the lamb is safe to eat?

Use a meat thermometer to check the internal temperature and ensure it has reached the recommended temperature. Also, the meat should be tender and pull apart easily.

Can I prepare this recipe in advance?

You can prepare the lamb in advance and reheat gently in the oven, but crispy skin is best fresh. Store leftovers in the refrigerator within 2 hours and consume within 3 days.

What should I do to avoid cross-contamination?

Always wash hands, utensils, and surfaces thoroughly after handling raw lamb. Use separate cutting boards if possible to avoid contaminating other ingredients.