Slow Cooker Lamb Shoulder

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Make perfect pull-apart tender lamb shoulder with this easy crockpot recipe. A great dish for any occasion!

Prep Time10

Cook Time7

Total Time7 10

Course: Dinner, Entree

Cuisine: British

Keyword: crockpot, lamb, lamb shoulder, slow cooker

Servings:

Calories: 139kcal

Author: Tonje

Remove the lamb shoulder from the packaging. Optionally, remove any large chunks of excess fat from the surface of the meat.
2 pounds lamb shoulder
Using a sharp knife, cut little slits in the meat, and fill them with a little fresh rosemary and garlic. Season the meat with salt and pepper.
6 sprigs rosemary, 6 cloves garlic
Peel and roughly chop carrots and onion, and place these in the bottom of the slow cooker. Add some rosemary on top.
1 onion, 3 carrots
Gently place the lamb shoulder on top of the vegetables in the slow cooker, with the garlic and rosemary slits upwards. Fill enough lamb stock to reach the bottom of the meat, but be careful not to submerge the lamb in liquid.
2 cups lamb stock
Cook the lamb on HIGH for 4-6 hours, or on LOW for 6-10 hours. You will know that the meat is cooked when it pulls apart at the touch of a fork. Lamb shoulder tastes even better when cooked for a long time, so don't worry about overcooking it.
Optionally, carefully transfer the lamb and some of the vegetables to a baking dish or sheet pan. Broil for a few minutes, or roast in the oven at 400 F / 200 C for about 15 minutes. This will brown the meat and really enhance the flavors. This step is completely optional.

You can also use a smaller or larger lamb shoulder, but make sure that it fits nicely in your slow cooker.
Store any leftovers in a sealed container in a fridge for up to 4 days. Eat the leftover meat cold, or reheat in a pan or microwave.