Slow cooked, juicy lamb shoulder on a plate with herbs

Tender Slow-Cooked Lamb Shoulder: A Flavorful & Foolproof Delight

Name: Tender Slow-Cooked Lamb Shoulder: A Flavorful & Foolproof Delight
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6
Cuisine: British
Ingredients: 1.5 kg Lamb shoulder (bone-in, trimmed of excess fat); 2 tbsp Olive oil (choose extra virgin for best flavor); 4 piece Garlic cloves (fresh, peeled); 2 tbsp Fresh rosemary (choose firm, green sprigs); 1 tbsp Fresh thyme (look for fresh green leaves); 1.5 tsp Salt (preferably sea salt); 1 tsp Black pepper (freshly ground for best taste); 1 piece Onion (medium, sliced); 3 piece Carrots (peeled and cut into chunks); 250 ml Beef or vegetable stock (low sodium recommended)

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

easy

4 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat30gram

Protein40gram

Ingredients

Quantity

Lamb shoulder (bone-in, trimmed of excess fat)1.5 kg
Olive oil (choose extra virgin for best flavor)2 tbsp
Garlic cloves (fresh, peeled)4 piece
Fresh rosemary (choose firm, green sprigs)2 tbsp
Fresh thyme (look for fresh green leaves)1 tbsp
Salt (preferably sea salt)1.5 tsp
Black pepper (freshly ground for best taste)1 tsp
Onion (medium, sliced)1 piece
Carrots (peeled and cut into chunks)3 piece
Beef or vegetable stock (low sodium recommended)250 ml

This slow-cooked lamb shoulder recipe is perfect for home cooks looking to create a hearty, tender, and flavorful meal with minimal effort. Slow cooking the lamb at a low temperature for several hours allows the meat to become irresistibly tender and infused with delicious flavors from simple herbs and spices. All ingredients are common and affordable, and the preparation is straightforward, making it suitable for cooks with modest kitchen skills. The total ingredient cost is approximately $15 USD / €14 / £12 / ₹1200. Each serving contains roughly 450 kcal. This dish is suitable for a balanced diet but not vegetarian or vegan. Complexity is easy, and active cooking time is about 15 minutes, with total cooking time around 5 hours 15 minutes.

Preparation instructions

Prepare ingredients

1Preheat your oven to 140°C (280°F). Peel and slice the onion and carrots. Peel the garlic cloves and halve them. Strip rosemary and thyme leaves from stems and roughly chop them.

Season the lamb shoulder

2Pat the lamb shoulder dry with kitchen paper. Rub it all over with olive oil, then season generously with salt, pepper, chopped rosemary, and thyme. Insert garlic halves under the skin where possible for more flavor.

Brown the lamb shoulder

3Heat a large oven-safe pot or Dutch oven over medium-high heat. When hot, add a little olive oil, then brown the lamb shoulder on all sides until it's nicely golden (about 4 minutes per side). Browning locks in the juices and adds flavor. Be mindful to avoid burning.

Add vegetables and stock

4Remove the lamb temporarily and add onion slices and carrots to the pot, stirring for 2 minutes. Return the lamb on top of the vegetables. Pour in the beef or vegetable stock carefully to prevent splashing.

Slow cook the lamb shoulder

5Cover the pot with a lid or foil and place it in the preheated oven. Cook slowly for about 4 to 4.5 hours. This low and slow cooking keeps the lamb tender and juicy. Check that the meat reaches an internal temperature of at least 93°C (200°F) to ensure it is tender and fully cooked.

Rest and serve

6Once cooked, remove the pot from the oven and carefully transfer the lamb to a plate. Let it rest for about 15 minutes before slicing; this helps the juices redistribute resulting in moist meat. Serve with the cooked vegetables and pan juices.

Cooking Tips

1Use a meat thermometer to ensure the lamb reaches 93°C (200°F) internal temperature for tender, fall-apart meat.

2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables, and wash hands thoroughly after handling raw lamb.

3If you don't have fresh herbs, dried rosemary and thyme can be used—reduce quantity to 1 tsp each.

4Leftover cooked lamb can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Equipment needed

Oven-safe pot or Dutch oven with lid
Meat thermometer
Sharp knife
Cutting board
Kitchen tongs or spatula

Grocery shopping list

[ ] 1.5 kg lamb shoulder (bone-in, trimmed) approx. $12.00 - Choose a fresh cut with firm, pinkish-red meat and some marbling.
[ ] 2 tbsp olive oil approx. $0.50 - Extra virgin olive oil is preferred for flavor.
[ ] 4 garlic cloves approx. $0.30 - Fresh garlic with firm, unblemished cloves.
[ ] 2 tbsp fresh rosemary approx. $1.00 - Select sprigs that are vibrant and green.
[ ] 1 tbsp fresh thyme approx. $1.00 - Look for fresh, aromatic leaves.
[ ] 1 medium onion approx. $0.50 - Choose firm onions without soft spots.
[ ] 3 carrots approx. $0.70 - Pick firm carrots with bright orange color.
[ ] 250 ml beef or vegetable stock approx. $0.50 - Low sodium stock preferred for health.

Total approx. $16.50

FAQ

Why should I slow cook lamb shoulder instead of roasting it quickly?

Slow cooking at a low temperature breaks down tough connective tissue in the lamb, making it much more tender and flavorful than quick roasting.

How do I know when the lamb shoulder is fully cooked and safe to eat?

Use a meat thermometer to check that the internal temperature reaches at least 93°C (200°F) for a tender, fully cooked lamb shoulder. This ensures safety and optimal texture.

Can I prepare this recipe in a slow cooker instead of the oven?

Yes, you can cook the lamb shoulder in a slow cooker on low for 6-8 hours until tender, but you may want to brown the meat first on the stovetop for better flavor.