Slow Cooker Lamb Shoulder
Slow Cooker Lamb Shoulder
Ingredients
- 1.5 – 2 kg lamb shoulder bone-in or boneless
- 1 brown onion roughly chopped
- 1 1/2 cups beef stock
For the rub:
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon some of the slow cooker juices over the lamb before serving. You can slice it or shred it, depending on your preference.
Notes
- Freezer-friendly: Leftover lamb can be shredded and frozen in its juices for up to 3 months. Store in airtight containers or zip-lock bags. Reheat gently on the stove or microwave with a splash of water or stock.
- Dump bag-friendly: Add the lamb shoulder, rub mixture, and chopped onion to a large freezer-safe zip-lock bag. Flatten as much as possible and freeze flat. On the day of cooking, defrost overnight and add to the slow cooker with fresh beef stock.
- Oven-friendly: Preheat the oven to 160°C (fan forced). In a large Dutch oven or oven-safe roasting dish with a lid, place the onion on the base and the lamb shoulder on top. Massage the rub all over the lamb. Pour the stock around the sides. Cover tightly with a lid or foil and bake for 3.5–4 hours, or until the lamb is fall-apart tender. For a caramelised top, uncover in the final 20–30 minutes or place under the grill briefly.
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