This Slow Cooker Lamb Shoulder recipe is so simple and delicious. It cooks slowly, making it’s own delicious gravy sauce and is then glazed with sticky and sweet mint jelly.
However chaotic and busy we’ve been during the week, there’s something so calming about a Sunday roast isn’t there?
Or maybe it’s just because there’s finally time to cook without being in a rush like midweek. Either way, it’s a tradition I love.
I thought I’d share one of my favourite and easiest ways to cook a roast dinner – Slow Cooker Lamb Shoulder. (Technically it’s not a ‘roast’ as it’s not cooked in the oven, but it still FEELS like a ‘roast’ to me as it’s a joint of meat.)
This Slow Cooker Lamb Shoulder is a winner and here’s why:
- Lamb shoulder is a great value joint.
- This roast lamb takes hardly any preparation.
- It magically creates gravy as it cooks.
FAQs about the Slow Cooker Lamb Shoulder recipe
Do I really not have to brown the lamb before cooking?
No. I think you get a much better result with this dish by browning AFTER cooking when a lot of the fat has already cooked off. The result is crunchy on top and soft underneath – YESSSS!
How do I stop the gravy from being too fatty?
I LOVE my Oxo Good Grips Gravy Separator for this. It makes it a doddle to pour off the excess fat. Otherwise you can do it manually by spooning off the layer of fat on top of the cooking liquid.
Do I have to use a lamb shoulder for this?
No, you can use a lamb leg too but it’s quite tricky to fit a whole one into the slow cooker! A lamb leg may take a little less cooking time depending on the size.
How do I cook this so it’s ready for lunchtime?
Good question! You can either put it on overnight and cook it on low for a little longer (it’s very difficult to overcook lamb shoulder) OR use a timer plug to start the slow cooker overnight. Genius!
Do I have to finish this off in the oven?
The short answer is: no. It just gives a delicious crispy golden glaze. You can serve the lamb straight from the slow cooker and it will still be meltingly tender, it just won’t have any colour.
More slow cooked recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Lamb Shoulder with Rich Mint Gravy
- 1.5 kg Lamb Shoulder
- Salt and freshly ground black pepper
- 3 Cloves Garlic Peeled and chopped/crushed
- 2 Large Onions Peeled and cut into chunks
- 3 Large Carrots Peeled and chopped into chunks
- 400 ml Lamb stock See Note 1.
- 3 tbsp Cornflour
- 100 g Mint jelly
- Put the garlic, onions, carrots, lamb joint and stock into the slow cooker. Add salt and pepper.
- Cook on HIGH for 10 hours or LOW for 12 hours.
- When cooked, remove the meat to a tin, smother in the mint jelly and bake in the oven at 220C for about 20 - 30 minutes or until browned.
- Remove the carrots and onions and set aside.
To make the gravy:
- Using a spoon or a gravy seperator jug, pour off the fatty layer from the cooking liquid in the slow cooker. Discard the fatty part.
- From the remaining cooking juices, remove a small amount of the liquid from the pan (say a tablespoon or two) into a mug or bowl and stir in the cornflour into it until it dissolves. Add a small amount at first and stir in, keep adding until you get a thick paste.
- Add this 'slurry' back into the pan and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.