Slow Cooker Lamb Shoulder

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This slow cooker lamb shoulder recipe appeared in last month's BBC Good Food magazine.

With very little effort you get very tender, full of flavour lamb that's been cooked low and slow.   Delicious with roast (or mashed) potatoes and your favourite vegetable sides.

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How to make this Slow Cooker Lamb Shoulder

Ingredients

• 1.75kg bone-in lamb shoulder (see Tip)
• 2 tsp vegetable or sunflower oil
• salt and freshly ground black pepper
• 200ml red wine
• 2 carrots, peeled and roughly chopped
• 2 onions, quartered
• 2 sticks celery, roughly chopped
• 2 bay leaves
• a few sprigs rosemary
• a few sprigs thyme
• 300ml lamb, chicken or vegetable stock (made using 1 stock cube or pot)

To serve (optional):

• roast potatoes
• mashed potatoes
• seasonal greens

Instructions

1. Dry the lamb with a clean tea towel or kitchen paper, rub it all over with the oil, then season well with salt and freshly ground black pepper. Heat a large frying pan over a medium heat and brown the lamb all over – this will take around 8 to 10 minutes. Remove the lamb from the pan and set aside on a plate. Pour the wine into the frying pan and cook for 1 to 1.5 minutes to cook off the alcohol. Turn off the heat.
2. Put the prepared vegetables and herbs into your slow cooker, then lay the lamb on top. Pour over the wine and stock. Cook on high for 6 hours or low for 8 hours, turning halfway, if you’re at home to do so.
3. Remove the lamb and set aside to rest. Set a sieve or colander over a bowl and capture the liquid (either discard the vegetables or eat them with the meal – they’ll be soft but taste great). You can use the cooking liquid to make a gravy simply by thickening with flour or cornflour. Serve with your choice of potatoes and seasonal greens, if you like.

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Slow Cooker Lamb Shoulder

By: Deborah

With very little effort you get very tender, full of flavour lamb that's been cooked low and slow.   

PREP: 14 minutes minutes

COOK: 6 hours hours 15 minutes minutes

SLOW COOKER ON LOW: 8 hours hours 15 minutes minutes

TOTAL: 14 hours hours 44 minutes minutes

Course: Main

Cuisine: British

Servings: 6 people

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Ingredients

• 1.75 kg bone-in lamb shoulder (see Notes)
• 2 tsp vegetable or sunflower oil
• salt and freshly ground black pepper
• 200 ml red wine
• 2 carrots peeled and roughly chopped
• 2 onions quartered
• 2 sticks celery roughly chopped
• 2 bay leaves
• a few sprigs rosemary
• a few sprigs thyme
• 300 ml lamb, chicken or vegetable stock (made using 1 stock cube or pot)

To serve (optional):

• roast potatoes
• mashed potatoes
• seasonal greens

Instructions

• Dry the lamb with a clean tea towel or kitchen paper, rub it all over with the oil, then season well with salt and freshly ground black pepper. Heat a large frying pan over a medium heat and brown the lamb all over – this will take around 8 to 10 minutes. Remove the lamb from the pan and set aside on a plate. Pour the wine into the frying pan and cook for 1 to 1.5 minutes to cook off the alcohol. Turn off the heat.
• Put the prepared vegetables and herbs into your slow cooker, then lay the lamb on top. Pour over the wine and stock. Cook on high for 6 hours or low for 8 hours, turning halfway, if you’re at home to do so.
• Remove the lamb and set aside to rest. Set a sieve or colander over a bowl and capture the liquid (either discard the vegetables or eat them with the meal – they’ll be soft but taste great). You can use the cooking liquid to make a gravy simply by thickening with flour or cornflour. Serve with your choice of potatoes and seasonal greens, if you like.

Notes

• The first time I made this recipe I wasn’t able to get bone-in lamb shoulder from the 2 supermarkets I tried, but I was able to get a half bone-in leg of lamb so I bought it.   It was slightly smaller in weight (1.2kg) so I cooked it on low for 7 hours and it was deliciously tender!

 

You might also like to try:

• lamb dishes
• slow cooker dishes

Nutrition

Calories: 315kcal | Carbohydrates: 7g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 221mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3450IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, Easter Sunday, lamb leg, lamb shoulder, Sunday dinner, Sunday lunch, winter warmer

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