Question 1

What is it?

Accepted Answer

Lamb shoulder is one of the cheaper cuts of lamb available, but when prepared properly its low price tag has no bearing on the luxurious and delicious results. 

As the shoulder is a well used joint it contains a lot of collagen, in addition to being quite a fatty piece of meat. Long and slow cooking is required to break down the collagen and to allow the fat to render so it becomes super tender. 

Cooking the joint in the slow cooker means you can set it going while you get on with your day. And this recipe is foolproof, you can cook it for 8-10 hours and it's practically impossible to overcook it.

Question 2

Do I need to finish it in the oven?

Accepted Answer

You don't technically need to finish the lamb in the oven as directed in the recipe. However, it does add some extra browning to the meat which adds a ton more flavour as well as a rich brown colouring.

Not only that, but it gives you the time to prepare the gravy while the meat is getting that beautifully crisp crust in the oven.

Question 3

Is bone-in or boneless lamb shoulder better?

Accepted Answer

Both bone-in and boneless lamb work great for this recipe, so use whichever you can get your hands on. In terms of which is better, there are pros and cons for each. 

The most important consideration is how big your slow cooker is. Naturally, a bone-in piece will require you to buy a larger piece to yield the same amount of meat, so you need to make sure it will fit!

The biggest reason to use a bone-in piece is that the bone does add a little more flavour to the meat, although it's such a tasty joint that a boneless piece is still delicious. If you are a fan of making your own stock then another bonus is that you will have a great roasted bone to boil into some lamb stock later. 

Typically boneless joints are easier to carve. However, the meat in this recipe is so tender it literally falls off the bone so it's not too much of a consideration here. I like to serve it at the table and shred the meat with two forks which is a great way to impress your guests.

Question 4

How much lamb should I use?

Accepted Answer

I typically aim for around 200-300g of meat per person, which will weigh less after cooking. You'll probably end up with some leftovers if you aim for generous portions too (and you're going to want some leftovers, trust me!)

If you are using a bone-in joint then to allow for the weight from the bone, go for around 300-400g per person. 

The cooking times in the recipe are for a 1kg piece of lamb. Since it's very hard to overcook this meat, you don't need to reduce the time significantly if you use a smaller piece, and since it's cooked long and slow you should find that a larger piece doesn't require much additional cooking time if any.

Question 5

What can I serve it with?

Accepted Answer

As with any roast, some veg and a side of potatoes are a must! A Yorkshire pudding never goes amiss either! A few sides to try are:
•	Roasted tenderstem broccoli
•	Roasted courgette
•	Cheesy leeks
•	Lemon & garlic roast potatoes
•	Boulangere potatoes

Slow Cooker Lamb Shoulder

Description

Ingredients

Instructions

Notes

Nutrition