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Slow cooker lamb shoulder on white oval serving dish with roast potatoes and vegetables

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
COOK: 6 hours 15 minutes
SLOW COOKER ON LOW: 8 hours 15 minutes
TOTAL: 14 hours 44 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):

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!

 

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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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