Slow Cooker Lamb Shoulder
This Slow Cooker Lamb Shoulder is a deliciously tender, melt-in-your-mouth roast that takes all the hassle out of making an impressive dinner. With a fragrant herb and lemon rub, it slow-cooks to perfection over a bed of onion and beef stock, infusing the meat with deep flavour while keeping it juicy and soft. Whether you’re feeding a crowd, preparing a weekend roast, or wanting to simplify a special occasion meal, this recipe delivers on flavour and ease.
It’s ideal for busy families or anyone who wants a low-effort, high-impact dish. Once everything is in the slow cooker, you’re free to walk away and let time do its magic. The final blast in the oven creates a golden, caramelised crust that’s worth the extra step for texture and presentation.
Perfect with roast veggies or a simple green salad, this lamb shoulder is also great for meal prep, entertaining, or freezing leftovers. With a handful of ingredients and minimal prep, this is a recipe that brings maximum comfort with minimum effort.
Slow Cooker Lamb Shoulder
Share Recipe Favourite Download PDF [cd_bring_button]Ingredients
- 1.5 – 2 kg lamb shoulder bone-in or boneless
- 1 brown onion roughly chopped
- 1 1/2 cups beef stock
- 3 garlic cloves finely chopped or crushed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 Zest of lemon
- 2 teaspoons thyme leaves fresh or 1 teaspoon dried thyme
Instructions
- In a small bowl, mix together crushed garlic, extra virgin olive oil, salt, pepper, lemon zest & thyme leaves.3 garlic cloves, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon cracked black pepper, 1 Zest of lemon, 2 teaspoons thyme leaves
- To the slow cooker add the roughly chopped onion to the base of the slow cooker to create a bed for the lamb. This helps lift the meat slightly and infuses the juices with flavour.1 brown onion
- Place the lamb shoulder on top of the onion. Pour the rub over the lamb and use your hands or a spoon to massage it all over the surface of the meat, getting into all the crevices.1.5 – 2 kg lamb shoulder
- Pour the beef stock around the lamb, not directly over it (this keeps the seasoning on the meat intact). Cover and cook on low for 8–10 hours or high for 5–6 hours, until the lamb is fall-apart tender.1 1/2 cups beef stock
- Preheat the oven to 220°C (fan forced). Carefully lift the cooked lamb into an oven safe dish and place in the oven (or under the grill) for 10–15 minutes, until the top becomes golden and caramelised. Watch closely to avoid burning.1.5 – 2 kg lamb shoulder
- Spoon some of the slow cooker juices over the lamb before serving. You can slice it or shred it, depending on your preference.1.5 – 2 kg lamb shoulder
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