Tender, juicy and full of flavour, this Slow Cooker Lamb Shoulder is an easy way to make a delicious roast dinner with very little effort. Cooked with garlic and rosemary until the meat is beautifully soft, it also makes the most incredible homemade mint gravy.
This is one of my favourite ways to cook lamb, especially when I want a proper Sunday roast without spending all afternoon in the kitchen. The slow cooker does most of the work, leaving the oven free for all those delicious roast dinner sides.
It's also a fantastic alternative to turkey for Christmas dinner, especially if you're cooking for a smaller group or want something a little different.
We use a 1.3kg boneless lamb shoulder for this recipe, which is ideal for feeding six people alongside plenty of side dishes. You can pull the lamb apart with two forks rather than worrying about carving perfect slices.
Recipe update: This recipe was originally published on 21 October 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you love easy roast dinners, try our tender slow cooker roast beef, convenient slow cooker whole chicken or our easy slow cooker turkey crown too.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Cook Lamb Shoulder in a Slow Cooker
- How to Make Slow Cooker Lamb Shoulder Gravy
- What is the Best Cut of Lamb for Slow Cooking
- How Long to Cook Lamb Shoulder in the Slow Cooker
- What to Serve with Slow Cooker Lamb Shoulder
- Perfect for Sunday Roast or Christmas Dinner
- What to do with Leftover Lamb Shoulder
- Dannii's Top Tips
- Storage
- Troubleshooting Guide
- Frequently Asked Questions
- More Lamb Recipes
- Recipe
- Feedback
Why You'll Love It
- Perfect for Sunday roast - All the flavour of a traditional roast lamb dinner, with very little hands-on cooking. It's also a great alternative for Christmas or Easter.
- Tender, juicy lamb - Cooking shoulder of lamb slowly helps break down the connective tissue, giving you beautifully soft meat that can be pulled apart with a fork.
- Minimal preparation - Just brown the lamb, prepare the vegetables and let the slow cooker do the rest.
- Delicious homemade mint gravy - The cooking juices, stock and vegetables create a rich gravy base. A little mint sauce makes it even better.
- More room in the oven - Perfect when you have roast potatoes, parsnips and other vegetables to cook.
- Great for leftovers - Shredded lamb is delicious in sandwiches, wraps, curries and salads, so nothing needs to go to waste.
Recipe Overview
- Lamb: 1.3kg boneless lamb shoulder (rolled lamb shoulder also works).
- Slow cooker: Tested in a 6.5 litre slow cooker.
- Cooking time: 5 hours on HIGH or 8 hours on LOW, plus 30 minutes resting.
- Servings: Serves 6 with roast potatoes and vegetables.
- Flavour: Garlic and rosemary, with homemade mint gravy made from the cooking juices.
- Texture: Tender, juicy, pull-apart lamb rather than a traditional pink roast.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Lamb shoulder - We use a 1.3kg (2.8lb) boneless lamb shoulder. Shoulder is an excellent cut for slow cooking because the fat and connective tissue gradually soften, keeping the meat succulent. A rolled boneless shoulder also works well. You can use a bone-in shoulder, but cooking times will vary, particularly for larger joints.
- Olive oil (not pictured) - Used to brown the lamb before slow cooking. You can swap this for sunflower or vegetable oil.
- Onion and carrot - These add plenty of flavour to the cooking liquid and create the base for the homemade gravy. You can use shallots instead of onion for a slightly sweeter flavour. There's no need to chop the vegetables too finely.
- Stock - We use 350ml of vegetable stock, made with a good-quality stock pot. Lamb stock is an excellent choice if you can find it, but chicken or beef stock can also work. Choose a lower-salt option if you prefer, particularly as the cooking liquid will be reduced for gravy.
- Garlic - Fresh garlic cloves are sliced and pushed into the lamb, so the flavour runs through the meat as it cooks.
- Rosemary - Fresh rosemary is a classic combination with lamb. You can use fresh thyme instead, or a mixture of the two.
- Salt and pepper - Season the lamb well before cooking, adjusting the salt to the stock you're using.
- Mint sauce (not pictured) - This is my favourite addition to the homemade gravy. You only need a little, as it can be quite strongly flavoured. You can use shop-bought mint sauce or homemade mint sauce.
- Cornflour and water (not pictured) - Cornflour is used to thicken the gravy. In the US, this is called cornstarch. Add it gradually until the gravy is the consistency you like.
How to Cook Lamb Shoulder in a Slow Cooker
- Heat the oil: Heat the olive oil in a large frying pan over a medium-high heat. Season the lamb shoulder on all sides with salt and pepper and add to the hot pan.
- Brown the lamb: Brown on all sides.
💡 See below for why we recommend this step.
- Add the vegetables to the slow cooker: Add the chopped onion and carrot to the bottom of the slow cooker.
- Add the lamb: Place the browned lamb shoulder on top of the vegetables.
- Flavour the lamb: Using a sharp knife, make small cuts all over the lamb. Push slices of garlic and fresh rosemary leaves into the cuts.
- Add the stock: Pour the stock carefully around the sides of the lamb rather than directly over it, so you don't wash off the garlic and rosemary.
- Cook: Put the lid on and cook on HIGH for approximately 5 hours or LOW for approximately 8 hours, until the lamb is tender and pulls apart easily with a fork.
These timings are based on our 1.3kg boneless joint cooked in a 6.5L slow cooker
- Let the lamb rest: Carefully lift the lamb out of the slow cooker and transfer it to a serving board. Cover loosely with foil and rest for around 30 minutes while you make the gravy (see below).
The lamb should be soft enough to pull apart with two forks, although you can also cut it into thick slices if it holds together.
For a more traditional roast appearance, you can finish the cooked lamb in a hot oven to brown the outside. See the extra tips below.
How to Make Slow Cooker Lamb Shoulder Gravy
The gravy is one of the best things about this recipe, so definitely don't throw away those delicious cooking juices!
As the lamb cooks, its juices mix with the stock, onions, carrots, garlic and rosemary to create a really flavourful base for homemade gravy. Adding a little mint sauce is my favourite way to finish it, as mint and lamb work beautifully together.
How to make the mint gravy:
- Once the lamb has finished cooking, carefully remove it from the slow cooker and set it aside to rest.
- Skim off as much fat as possible from the surface of the cooking liquid. A gravy separator is useful here, but you can also carefully spoon the fat off.
- Transfer the cooking liquid and vegetables to a saucepan. You should have around 250-300ml (1-1¼ cups) of liquid. If you want a smooth gravy, you can strain out the vegetables, or blend some of them into the gravy for extra thickness and flavour.
- Put 3 tablespoons of cornflour into a small bowl and mix with a little cold water to make a smooth slurry.
- Bring the cooking liquid to a gentle simmer. Gradually whisk in the cornflour mixture, adding only as much as you need to thicken the gravy.
- Add a teaspoon of mint sauce, stir well and taste. Add more mint sauce if you want a stronger mint flavour.
- Simmer until the gravy reaches your preferred consistency, then season if needed and pour into a gravy jug.
If your gravy is too thick, add a splash of stock or water. If it's too thin, simmer it for a little longer or add a small amount of extra cornflour slurry.
You can also add a splash of red wine to the pan after browning the lamb, scraping up all those delicious browned bits, and pour that into the slow cooker for extra depth of flavour.
What is the Best Cut of Lamb for Slow Cooking
Lamb shoulder is one of the best cuts of lamb for the slow cooker. It's naturally a tougher cut than lamb leg because it contains more connective tissue. However, that's exactly what makes it so good for cooking slowly over several hours.
As the lamb cooks, the connective tissue softens and the meat becomes incredibly tender.
Lamb shoulder is also often more economical than some other roasting joints, making it a great choice when you're feeding a family.
Boneless vs Bone-in Lamb Shoulder
For this recipe, I use a 1.3kg boneless lamb shoulder, which is enough for around six portions when served with roast potatoes and vegetables.
Boneless lamb shoulder is easy to fit into the slow cooker and doesn't require any complicated carving. A rolled shoulder can be cooked using the same method, provided it's a similar size and weight.
Bone-in lamb shoulder is another great option. The main thing to remember is that bone-in joints are often larger, and the overall size and shape of the joint will affect how long it takes to become tender.
If you're using a larger bone-in shoulder, allow extra cooking time and check that it fits comfortably into the slow cooker with the lid fully closed.
For a boneless rolled shoulder, leave the butcher's string in place while it cooks, then remove it before serving.
How Long to Cook Lamb Shoulder in the Slow Cooker
For a 1.3kg boneless lamb shoulder, cook on HIGH for approximately 5 hours or LOW for approximately 8 hours.
If you have the time, I recommend using the LOW setting. It's ideal for days when you want to get dinner started in the morning and leave it cooking while you get on with everything else.
Cooking times will vary depending on the size of your lamb, whether it has a bone and the model of slow cooker you're using.
If you're cooking a smaller half shoulder, start checking it earlier.
How do you know when it's ready? The lamb should pull apart easily when you press or twist a fork into the thickest part. If it still feels firm or difficult to shred, it needs longer.
Unlike a roast lamb leg that you might serve pink, this is a slow-cooked, pull-apart lamb recipe, so you want the connective tissue to have softened completely.
What to Serve with Slow Cooker Lamb Shoulder
A slow cooker lamb shoulder is perfect for a traditional Sunday roast, so I love serving it with plenty of vegetables and crispy potatoes to soak up that homemade mint gravy.
Roast Potatoes and Mash
You really can't go wrong with our easy roast potatoes, especially when they're golden and crispy on the outside.
For something a little more special, try duck fat roast potatoes. They're perfect for a Christmas roast.
If oven space is limited, slow cooker roast potatoes are another option if you have a second slow cooker available.
For a softer side dish, creamy mashed potatoes, vegetable mash or carrot and swede mash all go beautifully with lamb and gravy.
Vegetable Side Dishes
There are so many vegetables that work well with roast lamb.
Our easy cauliflower cheese is always a favourite for a big roast dinner, while buttered leeks and garlic spring greens are lovely options if you want something a little lighter.
For more greens, try some roasted tenderstem broccoli or slow cooker green beans.
At Christmas, I'd also add some slow cooker red cabbage, honey roasted parsnips and garlic and parsley roasted carrots.
If you want even more festive sides, air fryer pigs in blankets and roasted Brussels sprouts with garlic would make lovely additions.
You certainly don't need all of these! A couple of vegetables, some roast potatoes and plenty of gravy make a delicious meal.
Perfect for Sunday Roast or Christmas Dinner
This slow cooker lamb shoulder is a brilliant alternative to a traditional roast, especially when you're short on oven space. I love being able to get the lamb cooking in the morning and then concentrate on the roast potatoes, vegetables and everything else that goes with a proper Sunday lunch.
It's also a lovely alternative to turkey at Christmas, particularly if you're feeding a smaller group. The garlic and rosemary give it plenty of flavour, while the homemade mint gravy makes it feel extra special.
Serve the lamb on a large platter with all your favourite trimmings. There's no need to worry about carving perfect slices, as the meat is tender enough to pull apart with two forks.
What to do with Leftover Lamb Shoulder
Leftover slow cooker lamb shoulder is so versatile, which makes this recipe especially useful if you're cooking for a smaller family.
My favourite way to use it is in a curry. You can follow our 15 minute leftover turkey curry recipe and swap the turkey for shredded lamb.
You can also pile the lamb into warm wraps or homemade flatbreads with salad and some homemade tzatziki.
It's lovely in sandwiches with a little mint sauce, mixed into a grain salad, or served with leftover roast vegetables for an easy lunch the following day
Dannii's Top Tips
- Brown the lamb first - Although it's not essential, browning the lamb adds a lovely depth of flavour. It only takes a few extra minutes, and I think it's worth it.
- Don't waste the pan juices - After browning, add a splash of stock or red wine to the pan and scrape up the browned bits with a wooden spoon. Pour everything into the slow cooker for extra flavour.
- Don't add too much liquid - The lamb releases its own juices as it cooks. You want enough stock to keep everything moist and make gravy, but the joint doesn't need to be completely submerged.
- For a browned exterior - Once the lamb is tender, carefully transfer it to a roasting tin. For an optional quicker finish, try a hot oven at 220°C/200°C fan/425°F/Gas 7 for around 20-30 minutes, checking regularly until the outside has browned.
- Avoid repeatedly lifting the lid - Every time you open the slow cooker, heat escapes and the cooking time can increase.
- Check the tenderness, not just the clock - Slow cookers vary, so use the cooking time as a guide. The lamb should pull apart easily when it's ready.
- Skim the fat from the gravy - Lamb shoulder contains a good amount of fat, and some of this will collect on top of the cooking liquid. Removing it gives you a richer-tasting gravy without it feeling greasy.
- Don't throw away leftover gravy - Allow it to cool safely, then freeze in small containers or freezer bags. If using freezer bags, lay them flat to save space.
- Save some cooking juices for leftovers - Adding a little of the gravy or cooking liquid to shredded lamb helps keep it moist when reheating.
- Check that the joint fits - Make sure you can close the slow cooker lid properly, particularly if using a larger bone-in shoulder.
- Rest before serving - Giving the lamb time to rest makes it easier to handle and gives you time to finish the gravy and side dishes.
Storage
Store: Allow the leftover lamb to cool promptly, divide it into smaller portions and refrigerate in airtight containers within two hours of cooking. Eat the refrigerated leftovers within 48 hours or freeze them.
Freeze: Lamb shoulder freezes really well. I like freezing shredded lamb in individual portions with a little cooking liquid or gravy to keep it moist. For best quality, use within three months.
Defrost: Defrost frozen lamb thoroughly in the fridge before reheating.
Reheat: Place sliced or shredded lamb in an ovenproof dish with a splash of gravy or stock. Cover with foil and reheat at 180°C/160°C fan/350°F/Gas 4 until steaming hot throughout. You can also reheat individual portions in the microwave, stirring or turning where possible so they heat evenly. Only reheat leftovers once.
Gravy: Store leftover gravy separately in the fridge for up to 48 hours, or freeze in individual portions. Reheat thoroughly before serving.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Lamb is still tough | The connective tissue hasn't softened enough, or the joint is larger than the one used in this recipe. | Continue cooking with the lid on, checking every 30-60 minutes until the meat pulls apart easily. Make sure there's still some liquid in the slow cooker. |
| Lamb is dry | The joint may have cooked too long, particularly if it was smaller or leaner. | Shred the meat and mix with some of the cooking juices or gravy. Next time, start checking for tenderness earlier. |
| Gravy is too fatty | Lamb shoulder naturally releases fat during slow cooking. | Skim the fat from the cooking liquid before making the gravy. A gravy separator makes this easier. |
| Gravy is too thin | There is too much liquid or not enough cornflour. | Simmer to reduce slightly, or add a little more cornflour mixed with cold water. Whisk in gradually until thickened. |
| Gravy is too thick | Too much cornflour has been added, or the gravy has reduced too much. | Gradually whisk in a little extra stock or water until you reach your preferred consistency. |
| Gravy is lumpy | The cornflour wasn't mixed with cold water first, or it was added too quickly. | Whisk vigorously or strain the gravy to remove lumps. Always make a smooth cornflour slurry before adding it to hot liquid. |
Frequently Asked Questions
No, you don't have to brown it first, but I definitely recommend it.
Browning develops extra flavour and gives the outside of the lamb a lovely colour.
If you're short on time, you can skip this step and put the seasoned lamb straight into the slow cooker. It will still become tender, but the flavour may not be quite as rich.
Yes, a bone-in lamb shoulder works well in a slow cooker.
However, larger bone-in joints usually need a longer cooking time than the 1.3kg boneless joint used in this recipe.
Make sure the lamb fits comfortably inside the slow cooker and allow enough time for the meat to become completely tender.
Yes. A half shoulder is ideal when you're cooking for fewer people.
If the joint is smaller than the one used in this recipe, it may cook more quickly. Start checking earlier and continue until it pulls apart easily.
You can slow cook lamb leg, but it is generally leaner than shoulder and doesn't have quite the same amount of connective tissue.
For this particular recipe, I recommend shoulder for the best pull-apart texture.
If you have a leg of lamb, take a look at our slow cooked leg of lamb recipe instead.
No. You don't need to completely cover the lamb with stock.
This recipe uses 350ml of stock, and the lamb will release additional juices as it cooks.
The amount of liquid needed can vary depending on the size of your slow cooker, but avoid adding unnecessary extra stock or you'll dilute the gravy.
For this slow cooker recipe, the best indication is that the lamb is fully cooked and tender enough to pull apart easily with a fork.
You shouldn't need to struggle to carve it.
A meat thermometer can help check that the joint has cooked thoroughly, particularly if you're using a rolled joint, but reaching a minimum safe temperature alone doesn't mean the shoulder is tender enough to shred.
Yes, a boneless rolled lamb shoulder is a good option.
Leave the string around the joint during cooking to help it keep its shape, then remove it before serving.
Cooking times will depend on the weight and thickness of the joint, so check for tenderness before removing it.
Yes, and it's a great option if you're planning a Sunday roast or Christmas dinner.
You can prepare the vegetables and herbs the day before and refrigerate them. You can also cook the lamb ahead, cool it safely and keep it refrigerated until you're ready to reheat and serve.
If you are cooking it completely ahead, keep some of the cooking juices with the meat to stop it drying out.
More Lamb Recipes
If you've tried this slow cooker lamb shoulder recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Lamb Shoulder with Mint Gravy
Recipe Video
Ingredients
- 1 tablespoon of Olive oil
- 1.3 kg (2 ¾ lb) of Lamb shoulder
- ½ teaspoon of Fine sea salt
- 1 teaspoon of Ground black pepper
- 1 Carrot - peeled and sliced
- 1 Onion - finely sliced
- 3 Garlic clove - thinly sliced
- 2 g of Fresh rosemary
- 350 ml (1 ½ cups) of Vegetable stock (low salt)
For the gravy:
- 250 ml (1 cup) of Lamb cooking liquid - fat skimmed off
- 3 tablespoons of Cornflour
- 75 ml (⅓ cup) of Cold water
- 1 teaspoon of Mint sauce
Instructions
- Heat the oil: Heat 1 tablespoon of Olive oil in a large frying pan over a medium-high heat.Season 1.3 kg of Lamb shoulder on all sides with ½ teaspoon of Fine sea salt and 1 teaspoon of Ground black pepper and add to the hot pan.
- Brown the lamb: Brown on all sides.
- Add the vegetables to the slow cooker: Add 1 Onion (sliced) and 1 Carrot (sliced) to the bottom of the slow cooker.
- Add the lamb: Place the browned lamb shoulder on top of the vegetables.
- Flavour the lamb: Using a sharp knife, make small cuts all over the lamb. Push slices of 3 Garlic clove and leaves of 2 g of Fresh rosemary into the cuts.
- Add the stock: Carefully pour 350 ml of Vegetable stock (low salt) around the sides of the lamb rather than directly over it, so you don't wash off the garlic and rosemary.
- Cook: Put the lid on and cook on HIGH for approximately 5 hours or LOW for approximately 8 hours, until the lamb is tender and pulls apart easily with a fork.
- Let the lamb rest: Carefully lift the lamb out of the slow cooker and transfer it to a serving board. Cover loosely with foil and rest for around 30 minutes while you make the gravy.
To make the gravy:
- Remove the fat: Skim off as much fat as possible from the surface of the cooking liquid.
- Transfer 250 ml of Lamb cooking liquid and vegetables to a saucepan. You should have around 250-300ml (1-1¼ cups).If you want a smooth gravy, you can strain out the vegetables, or blend some of them into the gravy for extra thickness and flavour.
- Make the slurry: Put 3 tablespoons of Cornflour into a small bowl and mix with up to 75 ml of Cold water to make a smooth slurry.
- Whisk in the slurry: Bring the cooking liquid to a gentle simmer. Gradually whisk in the cornflour mixture, adding only as much as you need to thicken the gravy.
- Add the mint sauce: Add 1 teaspoon of Mint sauce, stir well and taste. Add more mint sauce if you want a stronger mint flavour.
- Simmer the gravy: Simmer until the gravy reaches your preferred consistency, then season if needed and pour into a gravy jug.
Recipe Notes
- Brown the lamb first - Although it's not essential, browning the lamb adds a lovely depth of flavour. It only takes a few extra minutes, and I think it's worth it.
- Don't waste the pan juices - After browning, add a splash of stock or red wine to the pan and scrape up the browned bits with a wooden spoon. Pour everything into the slow cooker for extra flavour.
- Don't add too much liquid - The lamb releases its own juices as it cooks. You want enough stock to keep everything moist and make gravy, but the joint doesn't need to be completely submerged.
- For a browned exterior - Once the lamb is tender, carefully transfer it to a roasting tin. For an optional quicker finish, try a hot oven at 220°C/200°C fan/425°F/Gas 7 for around 20-30 minutes, checking regularly until the outside has browned.
- Avoid repeatedly lifting the lid - Every time you open the slow cooker, heat escapes and the cooking time can increase.
- Check the tenderness, not just the clock - Slow cookers vary, so use the cooking time as a guide. The lamb should pull apart easily when it's ready.
- Skim the fat from the gravy - Lamb shoulder contains a good amount of fat, and some of this will collect on top of the cooking liquid. Removing it gives you a richer-tasting gravy without it feeling greasy.
- Don't throw away leftover gravy - Allow it to cool safely, then freeze in small containers or freezer bags. If using freezer bags, lay them flat to save space.
- Save some cooking juices for leftovers - Adding a little of the gravy or cooking liquid to shredded lamb helps keep it moist when reheating.
- Check that the joint fits - Make sure you can close the slow cooker lid properly, particularly if using a larger bone-in shoulder.
- Rest before serving - Giving the lamb time to rest makes it easier to handle and gives you time to finish the gravy and side dishes.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Alison Crumpler says
Do I used shoulder on or off the bone in the slow cook recipe?
Dannii Martin says
Boneless. There is a whole section in the post that talks about each ingredient and mentions this :)
Roger August says
I often cook on high for an hour to get things going, and then on low. How much time should I use for this method when cooking Shoulder of Lamb please?
Dannii Martin says
I haven't cooked it this way, so I wouldn't be able to give you exact timings without testing it out.
Carol Walden says
Am confused. The recipes says best mint gravy, but there's no mint in the the ingredients or instructions. Also allergens says celery, but there's no celery in the ingredients
Dannii Martin says
The gravy is optional, and if you read through the post there is a huge section all about making the gravy if you wish, and adding the mint sauce to it. Everything you need is in the post. The allergen label for celery is for the vegetable stock, which contains celery.
Liz T says
This was melt in the mouth delicious and the gravy was amazing!! I added celery to the veggies and threw in extra bashed garlic & rosemary sprigs under the lamb. Made cauliflower cheese to go with it, so good!!
Jess says
I love a good crockpot recipe. Makes life so much easier! And the meat turns out so juicy and tender in the slow cooker.