Slow Cooked Shoulder of Lamb
This is absolutely my favourite way to eat lamb. Slow cooking the meat makes it so tender and delicious, it just falls off the bone. I often serve to guests and it never fails to please.
Just as good as the flavour are the health benefits rendered by cooking the meat on the bone. Doing so creates a stock that’s absolutely packed full of nutrition and is great for boosting immunity, promoting healthy gut flora, reducing joint inflammation and promoting healthy hair, skin and nail growth.
It’s also an extremely quick and easy dish to make with a preparation time of only around 15 minutes. Make it on a Sunday morning and you’ll have a perfect Sunday night dinner to share with family or friends.
- 1.8kg/4lb shoulder of lamb on the bone – this is just a guide, more or less is fine. The recipe also works fine with a deboned lamb shoulder.
- 400ml/ 1¾ cup/ 14 fl oz beef stock (you can also use chicken or vegetable stock)
- 6 cloves garlic
- 1 large sprig of rosemary
- 1 x carrot (optional)
- 1 x stick of celery (optional)
De-skin the garlic cloves and cut into quarters (if the cloves are small you may only need to cut them in half). Make around 6 incisions in the lamb – if you’re cooking a bigger cut you may wish to make 8 incisions. Insert a half/quarter garlic clove in each incision along with a few rosemary spikes.
Heat a pan to medium high and add the lamb, fry until golden brown all round – this should only take a couple of minutes on each side but make sure you completely “seal” the meat, this will help lock in the flavour and moisture as the meat cooks. Once complete, add to the slow cooker (crock pot) or large casserole dish. Chop the onion, celery and carrot (if you’re using them – these will enhance the flavour of the stock) and add to the slow cooker/casserole dish. Pour over the stock and add any remaining cloves of garlic and rosemary to the dish.
If using a slow cooker, cook on low for 8 hours or if short of time cook on high for 4 hours. If cooking in a casserole dish in the oven cook for 4 hours at 140 degrees Celsius or 360 Fahrenheit (make sure you have the lid on the casserole dish).
This dish is so tender and delicious it does not need gravy. I generally just rub a few Maldon sea salt flakes into the meat which I find really brings out the flavour.
If short of time, I serve the lamb with a rocket and parmesan salad which makes a lovely, light compliment to this rich meat. This dish is also delicious served with steamed green beans and roast vegetables.
Drain and set aside the stock to use in soups or broths. It will keep in the freezer for several months.