Alcohol British Europe Lamb Roast Slow-Cooker Vegetables

Shoulder of Lamb – Slow Style

Written by Josh P

Shoulder of Lamb - Slow Style

One of my favorite recipes. The lamb is so moist and succulent it is hard to beat. Lovely with a roast meal or even with chips and gravy. This recipe may take a while but the result is worth waiting for.
4.57 from 55 votes
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Course: Main Dish
Cuisine: British
Keyword: Lamb
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 people
Calories: 864kcal



  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Peel the onions cut into quarters, peel the garlic cloves, peel carrots, celery and roughly chop, and wash, trim and roughly chop the leek.
  • Cut the fresh tomatoes in half
  • Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
  • With a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each incision
  • Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray,
  • Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven.
  • Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
  • Gently break up the meat, pull out the bones, and extract any herb stalks.
  • Shred the lamb, check the seasoning and serve with some crispy roast potatoes.


Sodium: 717mg | Potassium: 790mg | Cholesterol: 294mg | Calories: 864kcal | Monounsaturated Fat: 25g | Polyunsaturated Fat: 5g | Saturated Fat: 26g | Fat: 62g | Protein: 70g