8-Hour Slow Cooked Lamb Shoulder
This 8-Hour Slow Cooked Lamb Shoulder is a true centrepiece for family gatherings or special occasions, offering melt-in-your-mouth tenderness with minimal effort. Perfect for Sunday roasts or festive spreads, this dish transforms an economical lamb cut into a luxurious, flavour-packed meal. The slow roasting process allows the lamb to become irresistibly soft, juicy, and infused with the aromatics of garlic, shallots, rosemary, and oregano.
What makes this dish special is its simplicity. With just a few pantry staples, fresh herbs, and a low, slow cook, you’ll achieve restaurant-quality results in your own kitchen. The lamb shoulder is initially roasted at high heat to develop a beautifully caramelised crust, then gently cooked for hours until the meat can be pulled apart effortlessly with a fork.
This recipe is great for both beginner and experienced cooks. It requires minimal preparation and the oven does most of the work, making it ideal for anyone who feels unsure about tackling large cuts of meat. It’s also a forgiving dish; the longer it cooks, the more tender it becomes.
Pair this lamb with your favourite roasted vegetables, creamy mashed potatoes, or a crisp green salad for a wholesome and satisfying meal. The leftovers (if you have any!) can easily be repurposed into wraps, sandwiches, or salads throughout the week.
The best part? This dish is freezer-friendly and can be prepared ahead of time for stress-free entertaining. Whether you’re hosting a crowd or simply treating your family to a special meal, this slow-cooked lamb shoulder will quickly become a favourite in your home.
8-Hour Slow Cooked Lamb Shoulder
Equipment
- Large roasting tin
- Sharp Knife
- Chopping Board
- Small mixing bowl
- Oven conventional or fan-forced
Ingredients
- 2 kg lamb shoulder bone in
- 5 shallots peeled & crushed
- 12 cloves garlic crushed
- 2 cups water or chicken stock
- 1 cup olive oil
- 3 good pinches sea salt
- cracked black pepper
- 1/2 cup oregano leaves
- 1/2 cup rosemary leaves
- roasted veggies of your choice to serve
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Lay the lamb shoulder in a roasting tin. Scatter the shallots and half the garlic in the tin. Add the water or stock to the tin. Drizzle half the olive oil over the lamb and scatter over half the salt.
- In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Drizzle this mixture over the lamb shoulder, then scatter with the remaining herbs.
- Place the lamb shoulder in the hot oven and cook for 45 minutes to caramelise and brown. Reduce the temperature to 150°C conventional (130°C fan-forced) and cook for 6–8 hours until the lamb easily pulls away from the bone. Serve with roast veggies of your choice.
Nutrition
Keywords
Notes:
Cooking Tips for Beginners
- Don’t skip the initial high-heat roast; it’s key for a caramelised crust.
- Check the lamb occasionally and top up with a little extra stock or water if the pan dries out.
- If unsure about when it’s done, test by gently pulling at the meat—it should fall apart easily.
Serving Suggestion
- Serve with creamy mashed potatoes, roasted root vegetables, or a simple green salad.
- Shred leftovers for wraps, tacos, or sandwiches.
- Pair with a dollop of Greek yoghurt or mint sauce for added freshness.
Freezer-Friendly
Yes – The cooked lamb can be shredded and frozen in an airtight container for up to 3 months. Defrost overnight and reheat gently with pan juices or stock.
Storage Advice
- Fridge: Store leftover lamb in an airtight container for up to 4 days.
- Freezer: Freeze cooked lamb for up to 3 months. Defrost before reheating.
Meal Prep Instructions
- Season and prepare lamb the day before, cover, and refrigerate.
- Roast and slow cook on the day of serving.
- Cook and store roasted vegetables separately if prepping for weekday meals.
- Shred leftover lamb for quick, ready-to-go meals during the week.
Substitutions
- Lamb Shoulder: Substitute with beef chuck or pork shoulder; adjust cooking times accordingly.
- Shallots: Use brown onions or leeks.
- Oregano: Substitute with thyme or marjoram.
- Rosemary: Swap for sage or bay leaves.
- Vegetables: Use sweet potatoes, parsnips, or Brussels sprouts.
Protein Swaps:
- Chicken marylands (adjust cooking time to 2-3 hours)
- Beef brisket (increase liquid and cook for 8-10 hours)
- Plant-based seitan roast (reduce cooking time significantly to avoid drying out)
Helpful Hints
- Strain the pan juices to make a simple gravy.
- Baste the lamb every 1-2 hours for extra juiciness.
- Let the lamb rest after cooking to lock in juices.
- Use a roasting tin with high sides to prevent spillage.
- If using a fan-forced oven, check the lamb a little earlier.
FAQs
- Can I use boneless lamb shoulder? Yes, but bone-in provides more flavour and moisture.
- Can I cook this in a slow cooker? Yes, sear the lamb first, then cook on low for 8 hours.
- Can I make this recipe in advance? Yes, the lamb can be cooked the day before and reheated gently in the oven.
- What can I use instead of chicken stock? Vegetable stock or just water with extra herbs works well.
- Can I cook this at a higher temperature for less time? Low and slow yields the best results, but you can cook at 180°C for 3-4 hours if needed.
