Slow-cooker Lamb Shoulder

Lamb and potatoes are cooked low and slow to melt-in-the-mouth perfection.

This recipe is worth making for the delicious smell alone! As the roasting lamb blips away in the slow-cooker during the day, the unbelievable perfume of this dish will fill your home – your family will be hovering in the kitchen and constantly asking when dinner will be ready!

Slow-cooker Lamb Shoulder might take a full day to cook, but this is mostly a hands-off affair, and I promise it is SO worth it. There are only 15 minutes of prep in the morning and it’s impossible to get wrong, thanks to the slow-cooker. There are parts of the recipe that you can make ahead of time, which is great if you are entertaining, and I’ve provided the details below. However, if not making ahead, you’ll have to start this dish first thing in the morning.

The garlicky, lemony lamb cooks down to melt-in-the-mouth heaven in the slow-cooker, then is crisped up in the oven. Meanwhile, the potatoes become super tender and soak up the gorgeous gravy. You can omit the oven-crisping step, but I find this little bit of extra effort is worth doing as I love the caramelised results.

Even better, the leftover lamb and gravy can be frozen, then later thawed and repurposed in other delicious dinners, such as my Greek Slow-roasted Lamb Shoulder Tacos and Leftover Mediterranean Lamb Pizza, so the recipe is great value.

What are some ideas for what to do with leftovers?

You can use the lamb in Greek Slow-roasted Lamb Shoulder Tacos, Leftover Mediterranean Lamb Pizza, in wraps or pita with tzatziki, added to a warm grain salad, or tossed into a pasta dish.

What are some sides I can serve with Slow-cooker Lamb Shoulder?

You could omit the potatoes and serve the lamb with creamy mashed potatoes, couscous or steamed rice. You could also serve this dish with roasted vegetables – I like a combination of eggplant (aubergine), capsicum (bell pepper), zucchini (courgette), red onion, tomatoes OR carrots, cauliflower, pumpkin and broccoli. You can roast the veggies on a separate baking tray in the oven at the same time as the lamb. The lamb also works well with steamed greens like broccolini or peas (pictured) or a fresh Greek salad or green leafy salad. Garlic bread and soft dinner rolls are great for soaking up the gravy.

How do I know when the lamb is ready?

The lamb is ready when it’s fork-tender and falls apart easily. If it’s still firm after the recommended cooking time, continue slow-cooking it and checking every 30 minutes until the desired tenderness is reached.

Do I need to brown the lamb before adding it to the slow-cooker?

Amazingly, it’s not required with this recipe! The browning is done AFTER slow-cooking in the oven. This method is much easier and the final roast in the oven creates extra flavour and a deeper coloured, caramelised crust on the lamb.

Watch how to make Slow-cooker Lamb Shoulder

What are some other Slow-cooker recipes?

If you enjoyed this Slow-cooker Lamb Shoulder, I think you’ll love:

Slow-cooked Beef Stroganoff
Slow-cooker Beef Stew
Slow-cooked Osso Buco
Slow-cooked Traditional Goulash
Slow-cooked Beef Ragu

Slow-cooker Lamb Shoulder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow-cooker Lamb Shoulder recipe is fall-apart tender, juicy and perfect for those days when you need a set-and-forget meal. With crispy potatoes and a rich gravy, it’s a comforting, family-friendly meal that takes minimal effort.

• Total Time: 10 hours 15 mins – 12 hours 15 mins
• Yield: 4–6 1x

Ingredients

Scale 1x2x3x

LAMB

• 2 brown onions, cut into thick wedges
• 4 garlic cloves, roughly chopped
• 1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved
• 2 cups (500 ml) beef stock
• Juice of 1 lemon
• 1.8–2.2 kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times)
• 2 tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 tbsp dried oregano
• ¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling

GRAVY

• 40 g (11/2 oz) unsalted butter
• 2 tbsp plain (all-purpose) flour
• 1 cup (250 ml) of the reserved juices from the slow-cooker
• 1 cup (250 ml) beef stock
• Sea salt flakes, to taste
• Cracked black pepper, to taste

TO SERVE

• Steamed greens (broccolini/tenderstem broccoli and peas pictured)
• Fresh oregano leaves (optional)

Cook Mode Toggle on to prevent your screen from locking.

Instructions

Lamb

1. Add the onion, garlic and potatoes to the base of a slow-cooker (needs to be a minimum of 6.5 litres/6 quarts). Pour in the stock and lemon juice.
2. Rub the lamb all over with the salt, pepper, dried oregano and olive oil. Place the lamb on top of the vegetables in the slow-cooker.
3. Cover and cook on low for 10–12 hours, or until the meat is tender and falling off the bone (see note 1).
4. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
5. Remove the lamb from the slow-cooker and place in a roasting pan (you can line the roasting pan with baking (parchment) paper to help with clean-up – it also presents beautifully at serving time). Reserve 1 cup (250 ml) of the juices from the slow-cooker, avoiding the fat. Pick out the potatoes from the slow-cooker and place them around the lamb (it’s okay if some break apart – they will just get extra crispy!).
6. Drizzle the lamb with the extra 1 tablespoon of olive oil. Bake in the oven for 20–25 minutes, or until crisp and browned.

Gravy

1. Add the butter to a saucepan over medium heat. Once melted, add the flour and stir for 1–2 minutes until a thick paste has formed.
2. Whisk in half of the reserved slow-cooker juices and, once incorporated, whisk in the remaining half, followed by the beef stock, continually whisking. Season to taste with salt and pepper.
3. Simmer for 4–5 minutes until thickened. Strain the gravy through a sieve and set aside in a gravy boat or small bowl.

Serve

1. Use tongs or two forks to shred the lamb and serve it with the potatoes, gravy and fresh oregano leaves (if using) and serve with steamed greens.

Equipment

Chef Knife

Buy Now →

Tongs

Buy Now →

Notes

Note 1 –  Different slow-cookers will cook at different temperatures and speeds. Always allocate a little more time for cooking, just in case. If the lamb is still firm, it needs to cook for longer; it will not overcook or dry out in the slow-cooker. If it’s still firm after the recommended cooking time, continue slow-cooking it and checking every 30 minutes until the desired tenderness is reached.

 

As a general rule for bone-in lamb shoulder OR lamb leg:

1.8 kg (4 lb) lamb – 10 hours on low

2.2 kg (5 lb) lamb – 12 hours on low

 

If you are using boneless lamb shoulder or lamb leg:

1–1.2 kg (2 lb 3 oz–2 lb 10 oz) – 8 hours on low

1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz) – 10 hours on low

 

I’ve tried cooking this recipe many times on high, but find that the lamb really needs the low and slow temperature for best results. If using lamb leg, make sure you find one that fits into your slow-cooker!

Make Ahead

Marinate the lamb up to a day in advance OR cook in the slow-cooker and refrigerate the potatoes, slow-cooked juices and lamb separately in airtight containers. When you would like to serve, reheat the components in the microwave or in the slow-cooker (it will take 1–2 hours on high to reheat), then finish the process of roasting the lamb in the oven as per the recipe. This is a great method for when you are entertaining.

Leftovers

Keep the leftover lamb, potatoes and gravy separately in an airtight container in the fridge for up to 3 days or freeze just the lamb with the gravy for up to 3 months. Thaw completely overnight in the fridge prior to reheating. Try Greek Slow-roasted Lamb Shoulder Tacos or Mediterranean Leftover Lamb Pizza if you’re wanting a delicious way to use up the leftovers!

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 10–12 hours on low
• Category: Slow-cooker, Lamb
• Method: Slow-cooker, Oven
• Cuisine: Mediterranean, Comfort Food