How to Slow Cook Lamb Shoulder: Fall-Off-The-Bone Recipes

The beauty of slow cooking is how easily it transforms a humble lamb shoulder into a delicious, tender centrepiece. Rich, succulent, and infused with every herb and spice you’ve lovingly added, is there anything better than a dinner like this?

At Donald Russell, we know that exceptional results begin with exceptional ingredients. Our grass-fed British lamb is matured for depth of flavour, and prepared by skilled butchers who understand how to make the most of every cut. Whether you're planning a Sunday roast or preparing ahead for a hearty midweek meal, lamb shoulder is a cut worth getting to know.

Why Lamb Shoulder is Ideal for Slow Cooking

Lamb shoulder is a hardworking cut, which means it’s full of flavour. Where a leg of lamb demands precision to avoid dryness, the shoulder thrives under long, gentle heat. It’s equally at home with bold Mediterranean herbs, warm Middle Eastern spices, or the classic pairing of rosemary and garlic. Whether you’re feeding a crowd or meal-prepping for the week, lamb shoulder delivers every time.

Naturally marbled: Fat melts slowly, keeping the meat moist and tender.
On the bone: Adds extra depth to your gravy or sauce.
Full of flavour: Rich enough to stand up to herbs, spices, or a classic British roast.
Perfect for feeding a crowd!

Essential Ingredients for the Best Flavour

Slow-cooked lamb needs little more than time and a few carefully chosen ingredients.

The Lamb

Bone-in shoulder (1.75kg, serves 5 - 6 people)
Quality matters: Our grass-fed Whole Lamb Shoulder is generously marbled for the tenderest, slow-cooked dish.

Seasoning

For seasoning, keep it simple: coarse sea salt, freshly cracked black pepper, and a few garlic cloves studded into the meat. Woody herbs like rosemary and thyme are natural partners. A base of chopped onions, carrots, and celery are the perfect way to form the foundation of your dish, while a splash of red wine or stock keeps everything moist and builds the sauce.

Lamb Shoulder Slow Cooker Method

Bring to room temperature. Take the lamb out of the fridge around 30 minutes before cooking. Pat dry with kitchen roll and score the fat lightly.
Optional: Sear for extra flavour. Brown the lamb on all sides in a hot pan to add depth to the sauce. This step isn’t essential but can make a difference.
Build the base. Place chopped vegetables in the bottom of your slow cooker. Add herbs and a little liquid, just enough to cover the veg.
Place the lamb on top, fat side up. The juices will baste the meat as it cooks.
Cook on low for 7 to 8 hours. Try not to lift the lid too often to preserve the moisture.
Rest and serve. Transfer to a board, cover loosely with foil, and rest for 15 - 20 minutes before carving or shredding. Reduce the cooking liquid slightly for a simple sauce.

Lamb Shoulder Cooked in the Oven

1. Defrost in the fridge overnight, and be sure to remove all packaging and pat dry with kitchen paper.

2. Allow 30 - 60 minutes for the meat to come to room temperature before cooking.

3. Preheat your oven to 250°C / Fan 230°C / Gas 9.

4. Season with salt and pepper and roast by placing the joint in a roasting tray. Roast for 15 minutes to sear and begin developing a crust.

5. Lower the temperature. Reduce oven to 190°C / Fan 170°C / Gas 5 and continue cooking for:

- - - 45 - 60 minutes for medium (internal temperature 55 - 60°C) for a 1.75kg roast
    - 70 - 80 minutes for well done (internal temperature 65 - 70°C) for a 1.75kg roast
    - 70 - 90 minutes for medium (internal temperature 55 - 60°C) for a 2.4kg roast
    - 105 - 120 minutes for well done (internal temperature 65 - 70°C) for a 2.4kg roast

6. Once cooked to your liking, remove from the oven and place the joint on a board or platter. Cover with foil and leave to rest for at least 20 minutes. After resting, slice across the grain and serve on warm plates.

Serving Suggestions: Sauces and Sides

Sauces

Classic mint sauce to cut through the richness.
Red wine jus, easily made by reducing the cooking juices with a splash of wine and a knob of butter.

Sides

Choose Buttery Mashed Potatoes for the ultimate comfort pairing.
Roasted Parsnips with Honey & Mustard come with a sweet honey, maple and mustard glaze, sure to balance the lamb’s savoury depth.
Maris Piper Roast Potatoes with Goose Fat, crunchy on the outside and soft in the centre, pair perfectly with any of our lamb cuts.

Leftovers (Because There Will Be Some)

Homemade Shepherd’s Pie: Top with buttery mash and bake until golden.
Pulled Lamb Pilaf: Serve your leftover lamb with cumin rice, cashews, and pomegranate seeds.

Lamb Done Properly

With the right ingredients and a bit of time, lamb shoulder is a showstopping dish made deliciously easy when slow-cooked. Tender, full of rich flavour, and incredibly satisfying, all lamb is grass-fed and matured with care to give you the very best home-cooked meal. Order online from Donald Russell and bring butcher-quality meat to your table, any day of the week.