Melt-in-Your-Mouth Slow Cooked BBQ Lamb Shoulder
Nutritional value per serving
Calories550kcal
Carbs5gram
Fat35gram
Protein45gram
Ingredients
- Lamb shoulder, bone-in (choose a cut with good marbling for juiciness)1.5 kg
- Olive oil (extra virgin for best flavor)2 tbsp
- Garlic cloves, minced (fresh for best aroma)4 pieces
- Fresh rosemary, finely chopped2 tbsp
- Fresh thyme, finely chopped2 tbsp
- Ground black pepper (freshly ground preferred)1 tsp
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Smoked paprika1 tbsp
- Brown sugar2 tbsp
- Tomato paste2 tbsp
- Apple cider vinegar2 tbsp
- Water or beef broth200 ml
This slow cooked BBQ lamb shoulder recipe transforms a modest cut of meat into a tender, juicy, and flavorful centerpiece that's perfect for family dinners or special occasions. With simple ingredients and straightforward steps, even home cooks with basic kitchen skills can achieve mouthwatering results. The total ingredient cost is approximately $18 USD / €17 EUR / £15 GBP / ₹1400 INR. The dish provides about 550 calories per serving and is suited for non-vegetarian diets. The cooking process is low complexity but requires patience, as it cooks for several hours to become tender. The total cooking and preparation time is around 6 hours, perfect for a relaxed day at home!
Preparation instructions
Prepare the marinade and lamb shoulder
1In a bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, black pepper, salt, smoked paprika, and brown sugar until combined. Rub this mixture evenly all over the lamb shoulder, pressing to help it adhere. Cover and refrigerate for at least 1 hour, preferably overnight, to deeply marinate the meat.
Sear the lamb shoulder
2Heat a large skillet or frying pan over medium-high heat. Once hot, add the lamb shoulder and sear each side for about 3-4 minutes until browned. This step locks in the juices and enhances flavor.
Prepare the slow cooker
3Place the seared lamb shoulder into your slow cooker. In a small bowl, combine tomato paste, apple cider vinegar, and water (or broth), mix well, and pour it around the lamb in the slow cooker. This will keep it moist and create a flavorful cooking liquid.
Slow cook the lamb shoulder
4Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or until the lamb is fork-tender. The internal temperature should reach at least 90 °C (195 °F) for pull-apart tenderness. You can check with a meat thermometer inserted into the thickest part of the meat, avoiding bones.
Rest and serve
5Once cooked, carefully remove the lamb from the slow cooker and let it rest for 10-15 minutes before shredding or slicing. This allows the juices to redistribute, keeping the meat moist and flavorful. Serve with your favorite sides and extra cooking juices or BBQ sauce.
Cooking Tips
1To avoid cross-contamination, use separate cutting boards and utensils for raw meat and fresh vegetables or other ingredients.
2If you don’t have a slow cooker, you can cook the lamb shoulder in a low oven (150 °C / 300 °F) in a covered roasting pan for about 5-6 hours.
3Check the internal temperature with a meat thermometer to ensure it is fully cooked and safe to eat.
4Leftover lamb can be refrigerated for up to 3 days or frozen for longer storage.
5For extra smoky flavor, consider adding a few drops of liquid smoke or smoked paprika to the marinade.
Equipment Needed
- Slow cooker crockpot
- Large frying pan or skillet
- Mixing bowl
- Measuring spoons
- Meat thermometer
- Knife and cutting board
- Spoon or brush for marinade application
Grocery Shopping List
- [ ] Lamb shoulder, bone-in (approx. 1.5 kg) (~$12) - Choose fresh lamb with good marbling for tenderness.
- [ ] Olive oil, extra virgin (~$0.5 for 2 tbsp) - Look for a good quality oil with a fresh smell.
- [ ] Garlic cloves (~$0.2 for 4 cloves) - Fresh, firm bulbs without mold.
- [ ] Fresh rosemary (~$1 for a small bunch) - Look for green, vibrant leaves.
- [ ] Fresh thyme (~$1 for a small bunch) - Fresh and fragrant.
- [ ] Ground black pepper (~$0.1 for 1 tsp) - Preferably freshly ground.
- [ ] Salt, sea or kosher (~$0.1 for 1.5 tsp) - Check for purity and texture.
- [ ] Smoked paprika (~$0.5 for 1 tbsp) - Adds smoky flavor.
- [ ] Brown sugar (~$0.2 for 2 tbsp) - Moist and fragrant.
- [ ] Tomato paste (~$0.5 for 2 tbsp) - Concentrated and rich flavor.
- [ ] Apple cider vinegar (~$0.3 for 2 tbsp) - Choose organic if possible.
- [ ] Water or beef broth (~$0.1 for 200 ml) - Homemade or store-bought broth preferred.
Total approximate cost: $18
Tips: Buy fresh herbs from the produce section; if unavailable, dried herbs can be substituted (use 1/3 of the fresh quantity). Lamb shoulder is usually available at meat counters or butcher shops; ask the butcher for a bone-in cut for best flavor and juiciness.
FAQ
What is the safe internal temperature for cooked lamb shoulder?
For slow-cooked lamb shoulder, the internal temperature should reach at least 90 °C (195 °F) for the meat to become tender enough to pull apart. However, ensure the lamb reaches a minimum of 63 °C (145 °F) to be safely cooked, according to food safety guidelines.
Can I prepare the lamb shoulder ahead of time?
Yes! You can marinate the lamb shoulder overnight in the refrigerator to enhance flavor. Also, cooked lamb leftovers can be stored well in the fridge for up to 3 days.
How do I avoid cross-contamination when handling raw lamb?
Always use separate cutting boards and knives for raw meat and other ingredients. Wash your hands thoroughly after touching raw lamb and sanitize all surfaces to prevent bacteria spread.
Can I use dried herbs instead of fresh rosemary and thyme?
Yes, you can. Use approximately one-third the quantity of dried herbs compared to fresh ones, as dried herbs have a more concentrated flavor.