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
Rate this RecipeEquipment
- Slow cooker (minimum 5L capacity)
- Small mixing bowl
- Measuring spoons
- Chopping board & sharp knife
- Oven-safe dish (for browning)
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.
Video
Notes
Cooking Tips for Beginners
- Don’t skip the onion base, it prevents burning and adds flavour.
- Bone-in lamb provides more flavour but boneless cooks slightly faster.
- Massage rub well into all crevices for maximum flavour.
Serving Suggestions
- Serve with roasted potatoes, carrots and parsnips.
- Shred leftovers for sandwiches, wraps or lamb tacos.
- Try it with couscous or a herby grain salad.
Freezer-Friendly
This recipe is freezer-friendly! Shred the lamb and freeze with a bit of the cooking juice in containers for up to 3 months.Storage Advice
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions with cooking liquid to keep moist.
- Reheat: Gently on stovetop, oven, or microwave with a splash of stock or water.
Meal Prep Instructions
- Prepare and rub the lamb a day ahead and refrigerate.
- Chop onions and store in a container in the fridge.
- Cook overnight or while at work for a ready-to-eat dinner.
Substitutions
- Lamb Shoulder: Use lamb leg or beef brisket.
- Beef Stock: Use chicken stock or vegetable stock.
- Thyme: Use rosemary or oregano.
- Garlic: Substitute with garlic powder if needed.
- Onion: Use leeks or shallots.
- Beef chuck roast
- Chicken thighs (reduce cook time)
- Plant-based lamb alternative (reduce time and liquid)
Helpful Hints
- Let the lamb rest for 10 minutes before slicing.
- Deglaze the pan with stock or wine and add to the slow cooker for extra flavour.
- Use the leftover liquid to make gravy.
- Add a few whole cloves of garlic to the slow cooker for even more flavour.
- For an extra zesty touch, squeeze lemon over before serving.
- Great for feeding a crowd or using in multiple meals.
- Save bones for homemade stock.
- Pair with a mint yoghurt sauce for a fresh finish.
FAQs
1. Can I cook this in the oven instead of a slow cooker?Yes, see oven instructions in the Notes section. 2. What if my lamb shoulder is boneless?
It will cook slightly faster, check for tenderness from 7 hours on low. 3. Can I make this ahead of time?
Yes, you can fully cook it and reheat just before serving. 4. How do I get a crispy top without drying it out?
Roast or grill it for 10–15 minutes and baste with juices. 5. Can I use frozen lamb?
It’s best to fully thaw before cooking for food safety.
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