Tender, succulent, juicy and melt in your mouth Slow Cooker Lamb Shoulder is so simple to make, with minimal ingredients, and it makes the best mint gravy too. Take the hassle out of roast dinner and cook the shoulder of lamb in the slow cooker and serve with all your favourite roast dinner side dishes.
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This is my favourite way to cook lamb, and it couldn't be easier. Slow Cooker Lamb Shoulder is the best of both worlds, as it has a deliciously crispy outside from the browning first, and then when sliced, you get buttery soft meat that just falls apart.
You don't even need to really slice it, as you can just pull it apart!
This slow cooker lamb recipe is a great way to feed a crowd if you have a lot of people to serve for roast dinner, but it also has lots of uses when it comes to leftovers, so don't worry if you can't eat it all straight away.
This is such a fool-proof recipe and very forgiving if you need to leave it in the slow cooker a little longer.
Looking for other lamb recipes? Why not try our delicious Slow Cooked Leg of Lamb, impressive Pulled Lamb or easy Baked Lamb Chops?
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Why You Will Love It
- The perfect easy roast dinner - Don't be put off cooking a lamb shoulder, as this recipe is fool proof. The slow cooker does all the work for you, and there isn't anything you could get wrong. We love using the slow cooker to make a roast dinner, which is why we have Slow Cooker Whole Chicken, Slow Cooker Roast Beef and Slow Cooker Turkey Crown too. It means you have more room in the oven for all the sides too.
- Very little prep involved - Apart from browning the lamb (definitely recommended - more on that below), you just dump it all in the slow cooker and let it cook away.
- It makes the BEST gravy at the same time - The juices from the lamb mixed with the stock, onions and carrot make an incredible base for a homemade gravy. It really takes the lamb to another level, so make sure you don't throw it away.
- Leftovers make a delicious sandwich filling - Got more than you can eat right away? Don't worry about that, as leftovers are amazing in a sandwich, or you can make a Leftover Lamb Curry.
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 used a 1.3kg (2.8lb) boneless shoulder for this recipe. Lamb shoulder is usually fairly tough, and quite fatty (which is where all the flavour is), but cooking it low and slow really breaks it down and makes it nice and soft. You can use bone in lamb, however it will take longer to cook. This is because bones change how heat is distributed through the meat.
- Oil - This is what the lamb is browned in. We used a good quality olive oil, however sunflower or vegetable oil would work too.
- Onion and carrot - This helps to add loads of flavour to the gravy. You could swap the onion for shallots, which would give a sweeter flavour. Don't worry too much about how they are chopped up, as they are for adding flavour.
- Stock - We used a stock pot and added some water to it. Try to use a really good quality stock pot, as it will really make a difference to the flavour of the gravy. If you can find it, use a lamb stock pot, but vegetable stock will work too.
- Salt and pepper - Season generously.
- Rosemary and garlic - Rosemary pairs beautifully with the lamb, but you could swap it for thyme if you prefer.
More ingredient substitutions and variations can be found in the recipe card.
How to Cook Lamb in a Slow Cooker
- Step one: Heat the oil in a large pan an add the lamb shoulder.
- Step two: Brown on all sides. See below for why this step is so important.
- Step three: Put the onions and carrots in the slow cooker.
- Step four: Place the browned lamb on top of the vegetables.
- Step five: Using a sharp knife, cut holes into the lamb. Push a slice of garlic and some rosemary leaves into each hole. Season and pour on the stock. Be careful to pour the stock around the lamb, not over the top of it, as the lamb needs to be sitting in some of the liquid. Add more stock if you need to.
- Step six: Cook on high for 5 hours or you can cook it on low for 8 hours.
- Step seven: Remove the meat from the slow cooker and allow to rest for 30 minutes.
Best Cut of Lamb for Slow Cooking
We find that lamb shoulder is the best for cooking in the slow cooker. This cut is usually tougher because it has lots of connective tissue and fats, but this makes it perfect for slow and low methods of cooking.
It's also a really good value cut of meat to buy too.
We used a 1.3kg (2.8lb) boneless lamb shoulder and we found that it was enough to serve 6 people. Lamb has such an incredible flavour, that a little goes a long way.
Cooked low and slow, it just falls apart when cooked and it so juicy and tender.
How Long to Cook Lamb Shoulder in the Slow Cooker
Low and slow is the way to go with shoulder of lamb in the slow cooker. You can either cook the slow cooker lamb shoulder on high for 5 hours or low for 8 hours.
If you have the time, cook it on low. The cooking time will depend on what slow cooker you have, as they all cook differently. Ceramic slow cookers tend to cook slower than metal ones.
Slow cooker lamb is VERY forgiving though. If you leave it in for an extra hour on low, then it's no big deal. It will still be juicy and tender.
Slow Cooker Lamb Gravy
All the juices that comes from the lamb and the stock and vegetables make the most incredible gravy, so don't let any of it go to waste.
Whilst the meat is resting, skim any fat off the top of the liquid in the slow cooker (don't put it down the drain - let it cool and then put it in the bin). Transfer the liquid and vegetables to a saucepan and make a cornflour slurry.
Put 3 tablespoons of cornflour into a separate bowl and take a small ladle of liquid from the saucepan and add to the cornflour and stir. Then, pour that mixture back into the saucepan and gently heat through and stir. You can also use a gravy separator to make this easier.
Mix in a little mint sauce (my secret ingredient) and then drain the vegetables out and then serve, ready to pour over that amazing slow cooker roast lamb.
What to Serve with Lamb Shoulder
This epic slow cooker lamb shoulder is a must when it comes to a Sunday roast dinner.
But, what is a Sunday roast without all the sides? And do we have some side dishes for you?! Take a look of some of these that go perfectly with this lamb dish:
- Easy Roast Potatoes
- Air Fryer Pigs in Blankets
- Buttered Leeks
- Garlic Spring Greens
- Carrot and Swede Mash
- Roasted Tenderstem Broccoli
- Easy Cauliflower Cheese
- The BEST Creamy Mashed Potatoes
- Vegetable Mash
- Duck Fat Roast Potatoes
When it comes to leftovers (if you have any of course), there are so many options.
We love making a curry out of it - just follow our recipe for Leftover Turkey Curry, but swap the turkey for lamb. It's also really good shredded up in a wrap with some Homemade Tzatziki or on a salad.
Dannii's Top Tips
- If you want to add even more flavour to the gravy, then once you have taken the seared lamb out of the pan, you can de-glaze it with either some stock of a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it into the slow cooker.
- If you have any gravy left over, you can wait for it to cool and then pour it into freezer bags, lay flat and freeze.
- The key to making this lamb really special is cutting the holes in it and stuffing them with garlic and rosemary.
- Make sure you pour the stock into the side of the lamb, as you don't want to knock the rosemary and garlic out of the lamb.
- If you want to add some more flavour, and make it extra crispy on the outside, then after it has finished cooking in the slow cooker, transfer it to a roasting tin and cook it in the oven for 25-30 minutes.
Storage
Store: You can store sliced roast lamb in an air tight container in the fridge for up to 3 days.
Freeze: You can also freeze it for up to 3 months. We like to wrap up individual portions and then store them in a freezer bag. Then we can just get out a portion at a time.
Reheat: Wrap the lamb in foil and heat in a preheated oven at 180°C/160°C(fan)/350°F/Gas 4 for 15 minutes. Alternatively, reheat in a microwave.
Frequently Asked Questions
You don't have to, but we really recommend it as it adds such a depth of flavour. Depending on the size of your lamb shoulder, it will only take about 5-10 minutes to do all sides. Basically, you want to trigger the Maillard reaction.
It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. You don't have to though, and you can just throw everything into the slow cooker and leave it if you are really short on time.
There really is no rule here. We use a Morphy Richards Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
Yes, you can do some of the prep in advance. You can sear the meat and then add the garlic and rosemary and then keep it until the next day and then follow the rest of the instructions. It might take longer to cook as it will be cold straight from the fridge.
Yes, for best results you should let it rest. To do this, cover with foil and rest the lamb for about thirty minutes. This is a great time to make your gravy.
You need to make sure that you scoop out any of the fat from the liquid in the slow cooker before you use it to make gravy, otherwise you will be left with fatty gravy.
The best way to check that lamb is cooked is to use a meat thermometer. The safe internal temperature for cooked lamb is 62°C/145°F. It should be inserted into the thickest part of the meat that's not touching any bone.
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 - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Lamb Shoulder (With The Best Mint Gravy)
Ingredients
- 1.3 kg (2.75 lb) Lamb shoulder
- 1 tablespoon Olive oil
- 1 Carrot - peeled and sliced
- 1 Onion - finely sliced
- 350 ml (1.5 cups) Vegetable stock
- 3 Garlic clove - thinly sliced
- 2 g Fresh rosemary
Instructions
- Heat 1 tablespoon Olive oil in a large pan. Add 1.3 kg Lamb shoulder and brown on all sides.
- Put 1 Onion and 1 Carrot into the slow cooker. Place the browned lamb on top of the vegetables.
- Using a sharp knife, cut holes into the lamb. Push slices of 3 Garlic clove and some rosemary leaves into each hole.
- Season and pour in 350 ml Vegetable stock. Be careful to pour the stock around the lamb, not over the top of it.
- Cook on high for 5 hours.
- Remove the meat from the slow cooker and allow to rest for 30 minutes.
Recipe Tips
- If you want to add even more flavour to the gravy, then once you have taken the seared lamb out of the pan, you can de-glaze it with either some stock of a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it in to the slow cooker.
- If you have any gravy left over, you can wait for it to cool and then pour it into freezer bags, lay flat and freeze.
- The key to making this lamb really special is cutting the holes in it and stuffing them with garlic and rosemary.
- Make sure you pour the stock in to the side of the lamb, as you don't want to knock the rosemary and garlic out of the lamb.
- If you want to add some more flavour, and make it extra crispy on the outside, then after it has finished cooking in the slow cooker, transfer it to a roasting tin and cook it in the oven for 25-30 minutes.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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.