Large joints of meat can occasionally be intimidating to cook. However, this recipe for lamb shoulder cooked in a slow cooker is simple to make and almost ensures that the meat will be juicy, soft, and flavorful.
Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder Recipe

To make the ideal Sunday roast, serve the lamb with crisp potatoes, fresh veggies, and a fruity red wine sauce.

For some reason, the lamb always seems to be lower on the list when we arrange a Sunday roast than beef or chicken. After cooking it, we always exclaim, "This is fantastic; why don't we eat more lamb?!"

A lamb shoulder is best cooked in a slow cooker for the most flavorful, tender results.


  • 2 kg of lamb shoulder
  • 500 ml of lamb stock
  • 250 ml of red wine
  • 4 tbsp of cornflour
  • 4 sprigs of rosemary
  • 1 tsp of blackcurrant jam
  • 1 large onion chopped
  • 1 tsp each of salt and pepper
  • 1 large carrot chopped



  1. To the slow cooker, add the chopped vegetables and a rosemary sprig. Add 3 tbsp of cornmeal on top.

  2. Make regular holes in the lamb with a tiny, pointed knife. Each hole should have a slice of a garlic clove and a small rosemary sprig inserted into it. Salt and pepper the lamb generously.

  3. With care to avoid washing the seasoning off the lamb's top, place the lamb shoulder into the slow cooker and pour the stock and wine down the sides. Verify that the lamb is submerged in the liquid, which should cover it by about a half to two-thirds; if not, remove some of the veggies and arrange them around the side of the meat to make it sit lower. If extra stock and wine are needed, adjust the proportion to two parts stock to one part wine. The lamb is not required to be immersed in liquid.

  4. Cook for four hours on high or five and a half hours on low (see recipe notes regarding cooking times as it can vary depending on your model of slow cooker). After it has finished cooking, take the lamb, place it in a roasting pan, and roast it for 20 minutes at 190°C. Make the gravy while the lamb is baking in the oven.



  1. There will be a lot of fat sitting on top of the gravy in the slow cooker after the lamb has been cooked. Use a meat baster to extract it; don't flush it down the drain; instead, transfer it to a bowl and discard it once it has cooled.

  2. Move the pot to the stove if it is a sear and stew slow cooker; otherwise, move the contents of the slow cooker to a pan. Add one more tablespoon of cornstarch. To do this, remove a few tablespoons of liquid, make a slurry with the cornstarch in a mug, and then whisk the slurry back into the gravy.

  3. The gravy should be brought to a boil before being simmered. After adding a teaspoon of blackcurrant jam, check the thickness and, if necessary, reduce it even more.

  4. If you want to keep the veggies in the gravy, don't use a colander when serving. Instead, taste the food for spice before serving.


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