Slow-cooker Lamb Shoulder
Servings: 4 servings
Calories: 899kcal
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.
Ingredients
LAMB
- 2 brown onions, cut into thick wedges
- 4 garlic cloves, roughly chopped
- 1 kg baby (new) potatoes, washed, unpeeled and halved
- 500 ml beef stock
- 1 lemon, juiced
- 1.8 kg 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 extra-virgin olive oil, plus extra for drizzling
GRAVY
- 40 g unsalted butter
- 2 tbsp plain (all-purpose) flour
- 250 ml of the reserved juices from the slow-cooker
- 250 ml 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.
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
- 1–1.2 kg (2¼–2½ lb) – 8 hours on low
- 1.2–1.5 kg (2½–3¼ lb) – 10 hours on low
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!Nutrition Facts
Slow-cooker Lamb Shoulder
Amount per Serving
Calories
899
% Daily Value*
Fat
51
g
78
%
Saturated Fat
19
g
119
%
Trans Fat
3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
22
g
Cholesterol
189
mg
63
%
Sodium
2014
mg
88
%
Potassium
2497
mg
71
%
Carbohydrates
42
g
14
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
63
g
126
%
Calcium
105
mg
11
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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