This slow cooker lamb shoulder is an absolute show-stopper. Ridiculously pull-apart tender lamb drizzled in rich gravy. No one will know it was so easy!
A 1kg boneless lamb shoulder will serve around 4 people.
- 1 large onion, sliced into eighths
- 1/2 bulb garlic, broken into pieces
- 2 sprigs rosemary
- 1kg boneless lamb shoulder (see note 1)
- 500ml beef or lamb stock
- 2 tbsp mint sauce
- 1 tbsp cornflour and 2 tbsp water
- Place the onion, garlic and rosemary in the bottom of the slow cooker, spreading the onion out evenly.
- Pat the lamb dry with some paper towel and then rub salt and pepper all over the joint. Place it on top of the onion in the slow cooker.
- Pour the stock around the lamb and place the lid on the slow cooker.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Preheat the oven to 200C/200F. Transfer the lamb to a baking tray and bake for 20 minutes. (see note 2)
- While the lamb is in the oven make the gravy. Skim any fat off the juices in the slow cooker or use a fat separating jug. Strain the gravy into a saucepan and then boil it down until reduced by half (you want around 1 cup of the juices left).
- Reduce the heat to medium-low and stir in the mint sauce.
- Mix the cornflour and water until you have an even texture. Pour the cornflour into the sauce slowly, stirring consistently. Cook for a further couple of minutes until the sauce is thickened.
- You can use bone-in or boneless lamb for this recipe, but you will need to adjust the weight to allow for the bone. To serve 4 you need around 1kg of boneless lamb or around 1.5kg of bone-in.
- Be careful when removing the lamb from the slow cooker, as it may have become so tender that it falls apart!
- Leftovers can be kept in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: British
- Serving Size: 1
- Calories: 730
- Fat: 59g
- Carbohydrates: 5g
- Protein: 43g
Keywords: lamb shoulder, british, dinner, easy, slow cooker, meat, indulgent