This slow cooker lamb shoulder super easy. With just five ingredients you can throw it on in the morning for a delicious fuss free meal at dinner time.
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This slow cooker roast lamb shoulder could not be easier. Brown the meat, add some flavoring and throw it in the slow cooker to do its thing and fill the house with wonderful smells while you get on with your day. Throw together some easy sides like my roasted mini potatoes and fresh beetroot salad in the last hour before its down and you have a family meal that'll feed the masses and keep hungry tummies at bay.
Key ingredients
Lamb shoulder roast: I like to use shoulder roast when making this recipe. You could use bone in or deboned as is your preference. You could also make it with leg of lamb roast.
One of the great things about slow cooking meat is you can use heavier, tougher cuts of meat that will mellow and become wonderfully tender over time without drying out.
If you are using a deboned roast they often come with string around them to keep the roast together in the packet. Its important to cut this off before cooking.
Garlic: some fresh garlic cloves add some lovely flavor to this roast lamb. The garlic cloves will infuse into the meat and take on a lovely mild, mellow flavor. You can either eat them with the lamb or leave them on the plate.
Rosemary: some fresh rosemary are a classic flavor to pair with this lamb. A large fresh rosemary spring works best in this recipe for maximum flavor. If you really can't get fresh you could use dried. Try to make sure its jar that's been freshly opened and not one that's been sitting around in the back of the cupboard forever, it'll have no flavor.
How to make slow cooker lamb shoulder
If using a searing slow cooker, set it to maximum sear and turn it onto heat up. Otherwise you can use a frying pan for this step.
Peel the garlic cloves and cut into chunky slivers. Cut the rosemary stalk into about ¾ inch pieces.
Remove the lamb shoulder roast from the packages, ensuring to remove any string that might be around the roast. There's no need to trim the roast or do any other preparation.
You don't need to add any oil or fat to the pan. Put the roast into the searing slow cooker fat side down. Sear for five to ten minutes until it starts to develop a lovely brown color. Using two pairs of tongs carefully flip the roast over and sear the other side.
Hot tip: if you don't have a searing slow cooker you can complete this step in a frying pan instead. Searing the meat is optional. I find it gives the roast a better flavor and adds some caramel notes you can other wise miss with a slow cooker. You can skip this step if you like.
Carefully remove the lamb from the slow cooker with two pairs of tongs and put onto a chopping board. Use a small sharp knife to create a number of slits in the lamb all over the top, about half a inch deep. Insert slivers of garlic and rosemary into the slits, alternating between the two until the roast is covered.
Return the lamb to the slow cooker and season with freshly ground salt and pepper. There is no need to add any liquid, fats or oil. The roast will produce its own and keep it wonderfully tending while cooking. Put the lid on and cook on low for approx. eight hours or high for approx. 4 hours, depending on your slow cooker.
For instructions on making this roast lamb in an oven see the recipe card at the end of the post.
How to serve
To serve this slow roasted lamb shoulder remove from the slow cooker and put onto a serving plate. Garnish with some fresh rosemary. Serve with your favorite sides, such as luscious roasted mini potatoes, damper and fresh beetroot salad. Delicious!
How to store
This is roast lamb is best served straight away with your favorite sides. If you have any left overs it will keep in an airtight container in the fridge for up to three days.
Have you made this recipe? Tell me how it went in the comments below!
Looking for more yummy recipes?
Why not try making
- Roasted mini potatoes
- Damper - a classic Aussie bread
- Beetroot salad
- Slow cooker lamb ragu
- Smoked Lamb Shoulder by Simply Meat Smoking
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📖 Recipe
Slow cooker lamb shoulder
Ingredients
- 4.5 lbs (2kg) lamb shoulder roast, with or without bone
- 4 - 6 whole garlic cloves
- 1 large spring fresh rosemary
- salt
- pepper
Instructions
Slow cooker cooking instructions:
- Peel the garlic cloves and cut into large chunky long slivers.
- Cut the rosemary into approx. one inch long pieces.
- Remove the lamb from the packaging. If there is string around it you need to cut this off and discard it. You can leave the bone in if you have a roast with the bone in it. Leave the fat on, will help it tender and some with render off as it cooks.
- Pre-heat your searing slow cooker, or frying pan. You want a nice hot pan.
- Sear the lamb top/fat side up first until it develops a lovely golden brown color. Using tongs carefully flip the roast over (you may need two pairs of tongs) and sear the other side.
- Carefully remove the roast from the slow cooker or frying pan and transfer to a chopping board.
- Taking care not to burn your fingers, use a small sharp knife to cut a number of slits into the roast, about ½ inch wide and deep.
- Insert the rosemary and garlic slivers into the slits in a grid like pattern, alternating between the garlic and rosemary.
- Return to the slow cooker, put on the lid and slow cook for about 8 hours on low or 4 hours on high, depending on your slow cooker. There is not need to add any other fats or water, the roast will produce its own juices and keep the meat lovely and tender.
- To serve remove from the slow cooker, put onto a plate and enjoy! The meat should be fall apart tender and deliciously moist. Lovely with some roasted mini potatoes, beetroot salad and damper.
Oven cooking instructions
- Pre-heat your oven to 325°F (160°C)
- Follow the directions for slow cooker, ideally searing the meat in the Dutch oven if you are able to use it on the stove top as well (check first).
- If you don't have a Dutch oven you can sear the lamb in a frying pan, then transfer to a roasting pan. Cover with a couple of layers of foil to cook, crimping it in around the edges.
- Add one cup of water to the Dutch oven or roasting pan, put the lid on the Dutch oven or cover with foil and cook for about 3 hours.
- Take the lid off and cook for another 30 mins for that brown crusty look, if desired.
- To serve remove from the slow cooker, put onto a plate and enjoy! The meat should be fall apart tender and deliciously moist. Lovely with some roasted mini potatoes, beetroot salad and damper.
Notes
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