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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!

Delicious Slow Cooker Lamb Shoulder with vegetables, garnished and ready for serving
Garlicky, lemony lamb and potatoes cook down to melt-in-the-mouth heaven in the slow-cooker, then are crisped up in the oven and served with gravy made from the pan juices.

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.

Close-up of tender Slow Cooker Lamb Shoulder with vegetables
Long, slow cooking creates the most incredibly soft lamb, which falls apart at the touch of a fork.

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 (tenderstem broccoli) 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.

Close-up of Slow Cooker Lamb Shoulder with a focus on the tender, succulent meat and vegetables
Before serving, I shred the incredibly tender and caramelised lamb using tongs or two forks.

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.

Close-up of Slow Cooker Lamb Shoulder showcasing the tender, well-seasoned meat and sauce
Potatoes are cooked alongside the lamb in the slow-cooker. I love to serve the finished dish with simple steamed greens like broccolini (tenderstem broccoli) and peas.

Watch how to make Slow-cooker Lamb Shoulder

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

Slow-cooked Beef Stroganoff Recipe
Slow-cooker Beef Stew Recipe
Slow-cooked Osso Buco Recipe
Slow-cooked Traditional Goulash Recipe
Rosemary and Garlic Lamb Leg Recipe

Delicious Slow Cooker Lamb Shoulder with vegetables, garnished and ready for serving

Slow-cooker Lamb Shoulder

Author: Nicole
5 from 12 votes
“Left overs … what leftovers??? That was the most amazing lamb I have ever made.”
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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.
Prep 15 minutes
Cook 10 hours
Total 10 hours 15 minutes
Servings: 4

Ingredients

LAMB
  • 2 brown onions, cut into thick wedges
  • 4 garlic cloves, roughly chopped
  • 1 kg (2 lb) baby (new) potatoes, washed, unpeeled and halved
  • 500 ml (2 cups) beef stock
  • 1 lemon, juiced
  • 1.8 kg (4 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 freshly cracked black pepper
  • 1 tbsp dried oregano
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
GRAVY
  • 40 g (1½ oz) unsalted butter
  • 2 tbsp plain (all-purpose) flour
  • 250 ml (1 cup) of the reserved juices from the slow-cooker
  • 250 ml (1 cup) beef stock
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste
TO SERVE
  • Steamed greens (broccolini/tenderstem broccoli and peas pictured)
  • Fresh oregano leaves (optional)

Instructions

  • Add the veggies – 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.
  • Prep the lamb – 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.
  • Cook the lamb in the slow-cooker – Cover and cook on low for 10–12 hours, or until the meat is tender and falling off the bone (see note 1).
  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). 
  • Transfer the lamb to a roasting pan – 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 250 ml (1 cup) 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!).
  • Finish cooking the lamb in the oven – Drizzle the lamb with the extra 1 tablespoon of olive oil. Bake in the oven for 20–25 minutes, or until crisp and browned.
  • Make the gravy – 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.
  • 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.
  • Simmer for 4–5 minutes until thickened. Strain the gravy through a sieve and set aside in a gravy boat or small bowl.
  • Shred the lamb – Use tongs or two forks to shred the lamb.
  • Serve – Serve the shredded lamb with the potatoes, gravy and fresh oregano leaves (if using) and serve with steamed greens.

Nutrition information

Nutrition Facts
Slow-cooker Lamb Shoulder
Amount per Serving
Calories
842
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
203
mg
68
%
Sodium
 
1782
mg
77
%
Potassium
 
2381
mg
68
%
Carbohydrates
 
60
g
20
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
67
g
134
%
Vitamin A
 
292
IU
6
%
Vitamin C
 
69
mg
84
%
Calcium
 
137
mg
14
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 (2¼–2½ lb) – 8 hours on low
  • 1.2–1.5 kg (2½–3¼ lb) – 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!

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Course lamb, slow cooker
Cuisine Comfort Food, Mediterranean