Slow Cooker Lamb Shoulder

A pulled lamb burger with lettuce and cheese.

The most incredible fall-apart Slow Cooker Lamb Shoulder that literally melts-in-your-mouth.

5 from 10 votes

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Course: Dinner

Cuisine: Slow Cooker Recipe

Prep Time: 20

Cook Time: 5 30

Total Time: 5 50

Servings: people

Calories: 381kcal

Author: Lucy - Bake Play Smile

Cost: $20

Equipment

Slow cooker or crock pot

Ingredients

1.8-2 kg lamb shoulder bone in
2 tbs olive oil
salt and pepper to season
10 sprigs fresh rosemary
4 tsp minced garlic or 4 garlic cloves halved
1 carrot large, peeled and diced into 1cm pieces
1 brown onion thinly sliced
½ cup (60 g) plain flour all purpose
250 ml red wine
500 ml vegetable or chicken stock liquid

Instructions

Rub the lamb with the olive oil and season with salt and pepper.
Cut 8 small incisions using a sharp knife into the lamb. Press rosemary sprigs and garlic into each incision.
Place the carrot, onion and remaining rosemary into the base of the slow cooker.
Sprinkle over the plain flour and stir to coat.
Place the lamb on top of the vegetables.
Pour the red wine and vegetable or chicken stock liquid around the sides of the dish.
Cook on LOW for 5 hours and 30 minutes or on HIGH for 4 hours.
Remove the lamb from the slow cooker and place onto a baking dish. Cook in an oven pre-heated to 200 degrees celsius (fan-forced) for 20 minutes.
To make gravy (optional step): Remove the top layer of fat from the slow cooker by using a spoon. Pour the remaining contents of the slow cooker into a frying pan or saucepan on the stove-top over medium/high heat. Remove ½ cup of the liquid, cool slightly, and then add 1 tbs of cornflour. Mix until it creates a smooth liquid. Pour back into the frying pan/saucepan. Bring to the boil and then reduce to a simmer. Cook until thickened.

Notes

RECIPE NOTES & TIPS

Lamb Shoulder - I recommend using lamb shoulder as it's a fatty cut of meat which makes it perfect for slow cooking. After slow cooking, the fat has melted and the meat literally falls apart. You can substitute for a different cut of lamb, like leg, however, it's not as fatty which means it wont give you the same melt-in-your-mouth result.

Red Wine Substitution - The red wine gives this dish it's beautiful richness. The alcohol also cooks out by the time it's ready meaning that the entire family can eat it. However, if you prefer, you can substitute the red wine for extra liquid stock - it just won't have quite the same rich flavour.

Serving Suggestions - Serve as a traditional roast with vegetables or pull apart the meat, coat with gravy and serve with burgers.

Storing and Freezing - Store any leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

Nutrition