Tender Slow-Cooked Rosemary Lamb Shoulder
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein45gram
Ingredients
- Lamb shoulder, bone-in and well-trimmed (choose a fresh, evenly marbled piece)1.5 kg
- Fresh rosemary sprigs (look for vibrant green and fragrant leaves)3 sprigs
- Garlic cloves, peeled and crushed (opt for firm and plump cloves)4 pieces
- Olive oil (extra virgin preferred for flavor)3 tbsp
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Black pepper, freshly ground1 tsp
- Onion, large, sliced (choose a firm onion with dry skin)1 piece
- Carrots, peeled and cut into chunks (choose firm, bright orange carrots)2 pieces
- Water or low-sodium beef broth250 ml
Enjoy a flavorful and melt-in-your-mouth tender lamb shoulder slow-cooked with fresh rosemary and simple seasonings. This recipe uses common ingredients and basic kitchen tools, perfect for everyday home cooks wanting a delicious meal with minimal effort. The slow cooking process ensures the meat becomes tender and infused with the delightful aroma of rosemary. Total ingredient cost is approximately $20 (18€ / £16 / ₹1650). Each serving contains about 450 kcal, and it's suitable for a low-carb diet. The cooking process takes about 6 hours, with 15 minutes prep time, and is rated easy for complexity.
Preparation instructions
Prepare the lamb shoulder
1Pat the lamb shoulder dry with paper towels. This helps the seasonings stick and promotes browning. Then rub the lamb all over with olive oil, salt, and freshly ground black pepper.
Sear the lamb for extra flavor
2Heat a large skillet or frying pan over medium-high heat. When hot, add the lamb shoulder and sear on all sides until nicely browned, about 3-4 minutes per side. This step caramelizes the meat for deeper flavor.
Prepare the slow cooker
3Place sliced onion and carrot chunks at the bottom of your slow cooker. These vegetables provide a natural bed for the lamb and add flavor during cooking.
Add the lamb and aromatics
4Set the seared lamb shoulder on top of the vegetables in the slow cooker. Insert the crushed garlic cloves and fresh rosemary sprigs around and on top of the meat.
Add cooking liquid
5Pour 250 ml of water or low-sodium beef broth around the lamb. Avoid pouring directly over the meat to keep the seasoning intact.
Slow cook the lamb
6Cover and cook on low heat for 6 hours. The low, slow cooking tenderizes the meat beautifully. Check once halfway through to ensure there is enough liquid; add a little more water if needed to prevent drying out.
Check for doneness
7The lamb is safe to eat once it reaches an internal temperature of 93°C (200°F) for tender slow-cooked meat. Use a meat thermometer inserted into the thickest part of the shoulder to confirm. The meat should be fork-tender and pull apart easily.
Rest and serve
8Turn off the slow cooker, carefully transfer the lamb to a serving platter, and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat moist.
Cooking Tips
1For a faster option, cook on high for about 3-4 hours but check tenderness frequently.
2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
3Leftovers keep well in the fridge for up to 3 days; reheat gently in the oven or microwave.
4Try substituting rosemary with thyme or oregano for different herb flavors.
Equipment Needed
- Slow cooker (crockpot)
- Large skillet or frying pan
- Meat thermometer
- Sharp knife
- Cutting board
- Tongs or spatula
- Serving platter
Grocery Shopping List
- [ ] Lamb shoulder (bone-in, about 1.5 kg): approx. $15. Choose a fresh piece with good marbling for tenderness.
- [ ] Fresh rosemary (3 sprigs): approx. $1. Look for bright green, fragrant sprigs.
- [ ] Garlic (4 cloves): approx. $0.50. Select firm, plump cloves without blemishes.
- [ ] Olive oil (extra virgin, 3 tbsp): approx. $1.50. Choose a good-quality oil for best flavor.
- [ ] Onion (1 large): approx. $0.50. Pick firm with dry papery skin.
- [ ] Carrots (2 medium): approx. $1. Choose firm, vibrant orange carrots.
- [ ] Salt and black pepper: you likely have these at home. Total estimated cost: $20
FAQ
How do I know when the lamb shoulder is fully cooked?
Use a meat thermometer to check the internal temperature. For slow-cooked lamb shoulder, it should reach about 93°C (200°F) to become tender and safe to eat.
Can I use a different herb instead of rosemary?
Yes, thyme, oregano, or a combination of dried herbs can be used for different flavor profiles.
Is it necessary to sear the lamb before slow cooking?
Searing adds flavor and color but you can skip it if short on time. The slow cooker will still tenderize the meat well.
Can I prepare this recipe in advance?
Yes, you can season and sear the lamb the day before, refrigerate it, then cook on the day you want to serve.
How do I avoid cross-contamination when handling raw lamb?
Always use separate cutting boards and utensils for raw meat and wash your hands thoroughly after handling raw lamb.