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slow cooker lamb shoulder

Slow-cooker lamb shoulder

Cook lamb low and slow to produce tender, deeply flavoured meat with minimal effort. Serve with potatoes and seasonal greens, if you like


- 1 lamb shoulder (approximately 3-4 lbs)

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 2 cloves garlic, minced

- 1 onion, chopped

- 1 cup chicken or beef broth


1. Begin by preparing the lamb shoulder. Pat it dry with paper towels and trim off any excess fat. Season the lamb shoulder with salt, pepper, dried thyme, and dried rosemary. Rub the seasoning all over the lamb to ensure it is evenly coated.

2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned lamb shoulder to the skillet and sear for 2-3 minutes on each side, until it is browned. This will help seal in the juices and add flavor to the meat.

3. Place the seared lamb shoulder in a slow cooker and add minced garlic and chopped onion on top.

4. Pour 1 cup of chicken or beef broth over the lamb shoulder. The broth will help keep the meat moist and add flavor to the dish.

5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The lamb should be tender and easily fall off the bone when done.

6. Once the lamb is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing or shredding it.

7. Serve the slow-cooked lamb shoulder with your choice of sides, such as roasted vegetables, mashed potatoes, or rice. You can also use the cooking liquid from the slow cooker as a flavorful gravy for the lamb.

Enjoy your delicious and easy slow-cooker lamb shoulder!

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