Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon
This Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon is a deeply comforting, melt-in-your-mouth dish perfect for lazy Sundays or a special family dinner. Slowly roasted for hours, the lamb becomes fall-apart tender, infused with the bright, fragrant flavours of fresh herbs, garlic, and lemon. The pan juices reduce into a rich, savoury sauce balanced by bursts of juicy cherry tomatoes and the tang of roasted citrus.
It’s a low-effort recipe that delivers high reward. After an initial browning phase, the oven does all the work, letting the lamb gently cook until it’s buttery soft. Whether you’re serving it alongside creamy mashed potatoes, crusty sourdough, or a crisp salad, this roast brings a rustic, show-stopping feel to the table.
It also makes beautiful leftovers, perfect for rolling into flatbreads or tossing through pasta. Plus, the ingredients are simple, the method is forgiving, and the results are reliably delicious.
Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon
Rate this RecipeEquipment
- Large cast-iron pot or deep roasting dish with lid
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Tongs
- Oven
Ingredients
- 2 kg lamb shoulder bone-in
- 1/4 cup extra virgin olive oil
- 2 teaspoons sea salt flakes
- 2 teaspoons cracked black pepper
- 12 garlic cloves crushed
- 4 eschalots French shallots, peeled and roughly chopped
- 1/2 cup rosemary sprigs roughly a handful, plus extra to serve
- 1/2 cup thyme sprigs roughly a handful
- 250 ml chicken stock (or water)
- 1/2 cup white wine
- 200 g cherry tomatoes
- 1 lemon cut into wedges, plus extra to serve
- basil fresh, to serve
Instructions
- Preheat oven to 220C fan-forced (240C conventional)
- Place the lamb shoulder in a large cast-iron lidded pot and rub the olive oil all over it. Season well with sea salt and cracked black pepper. Place the pot in the oven with the lid off and cook for 45-60 minutes to caramelise and brown.
- Remove the lamb from the oven and turn the temperature down to 130C fan-forced (150C conventional). Tuck the garlic, eschalots and herbs into the pot, and pour the chicken stock (or water) and wine around the lamb. Place the lid on and cook for 5-6 hours.
- Remove the pot from the oven, add the cherry tomatoes and lemon wedges and return the pot to the oven, lid on, for 1-2 more hours, until the tomatoes and lemon have softened and the lamb meat pulls apart easily with a fork. Remove the rosemary and thyme sprigs.
- Serve the lamb on a large serving plate or straight from the pot, scatter with rosemary, lemon wedges and fresh basil leaves.
Video
Notes
Cooking Tips for Beginners
- Use tongs to rotate the lamb safely when browning.
- Don’t skip the browning stage—it builds essential flavour.
- If you don’t have a cast-iron pot, a roasting tray tightly sealed with foil will work.
- Let the lamb rest before pulling for best texture.
Serving Suggestions
- Serve with creamy mashed potatoes or polenta.
- Try it with crusty sourdough or garlic bread to soak up the sauce.
- Add a crisp green salad or grilled asparagus for freshness.
- Pair with a glass of red wine like Shiraz or Grenache.
Freezer-Friendly
This dish freezes beautifully once cooled. Portion into airtight containers and freeze for up to 3 months. Defrost and reheat gently.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze shredded lamb and sauce separately for best texture.
- Reheat: Reheat gently in a covered dish at 160°C until warmed through.
Meal Prep Instructions
- Brown lamb a day ahead and refrigerate overnight.
- Chop garlic and eschalots in advance.
- Assemble everything in the pot the next morning and cook during the day.
Substitutions
- White wine: Use extra chicken stock or a splash of apple cider vinegar.
- Lamb shoulder: Try bone-in pork shoulder or beef chuck roast.
- Cherry tomatoes: Use tinned whole tomatoes or fresh grape tomatoes.
- Herbs: Use dried rosemary and thyme if fresh isn’t available (1 tbsp each).
Helpful Hints
- Let lamb sit uncovered for 10–15 minutes after cooking for easier pulling.
- Use a spoon to skim excess fat from the top of the sauce if needed.
- Add a splash of balsamic vinegar at the end for brightness.
- Double the batch and freeze half for another meal.
- Don’t overcrowd the pot, choose a snug fit so the meat stays moist.
FAQs
1. Can I cook this in a slow cooker? Yes, brown the lamb first, then transfer everything to the slow cooker. Cook on low for 8–9 hours. 2. Can I skip the wine? Absolutely—use extra stock or a dash of balsamic vinegar for depth. 3. What if I don’t have eschalots? Use 1 brown onion, roughly chopped. 4. Can I add potatoes to the pot? Yes—add halved baby potatoes in the last 2 hours of cooking. 5. What’s the best way to serve leftovers? Shred lamb and serve in wraps, tacos, or stirred through pasta.Related Recipes on Wholesome by Sarah
- Slow Cooker Lamb Shoulder
- Slow Cooker Lamb Shanks
- 8-Hour Slow Cooked Lamb Shoulder
- Slow Cooker Lamb Rogan Josh
- Rich & Hearty Lamb Shanks
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