We took slow cooking to another level with this lamb shoulder cooked with red wine, garlic and rosemary. After 10 hours of low and slow cooking, this beautiful cut of meat just simply fell off the bone.
Lamb is our favourite meat to slow cook. With this recipe, you just need to make sure your slow cooker is big enough to fit the cut of meat you buy! If you’re unsure you could even measure the width of your slow cooker. And if you’re at the butchers, you can always ask them to cut off any extra bone that could cause problems for you!
If your lamb shoulder is prepared with butchers string, keep it on and use that to hold the rosemary in place.
Cut some little pockets into the lamb to stuff whole garlic cloves into. Not only will this make the lamb taste amazing, but those slow cooked whole garlic cloves will taste incredible by themselves too.
For the wine, any red will do. When slow cooking there’s no need to buy an expensive wine!
We served with potatoes and greens. Just look at that clean bone!
10 Hour Slow Cooker Lamb Shoulder
- Slow Cooker
- 1.5 kg Lamb shoulder Bone-in
- 8 cloves Garlic
- 187 ml Red wine A full small bottle of wine in the UK ('Piccolo' size)
- 6 sprigs Fresh rosemary
- 2 tbps Cracked black pepper
- 500 ml Lamb stock
- Rub black pepper all over the lamb shoulder.
- Stuff the sprigs of rosemary in the lamb (or place under string if your lamb shoulder is prepared with string).
- Mince two garlic cloves and set aside. Stuff the remaining garlic cloves inside the lamb (make 1/2 inch deep cuts in the lamb if needed).
- Pour lamb stock and red wine in the slow cooker, and place your lamb in carefully.
- Cook for 8-10 hours on low. Quickly turn the lamb over at the halfway point (optional).