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 (although 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).
Why you’ll love this Slow Cooker Lamb recipe
⭐️ Lamb shoulder is a great value joint ⭐️ Hardly any prep ⭐️ Magically creates amazing gravy as it cooks! So I wanted to create a way of making a simplified shoulder of lamb for a few reasons… ➡️ Many of us eat it at Easter, which can be a busy and sociable time, so we need to have something delicious to serve that doesn’t take up too much time or effort. ➡️ Also, lamb shoulder is a really budget-friendly and delicious cut of meat if you know what to do with it. ➡️ Finally, I wholeheartedly believe in making ‘roast’ dinners more convenient – namely in the slow cooker. It gives us a chance to make something comforting and impressive to feed our families and friends with, without spending hours slaving in the kitchen. This is why I also created a Slow Cooker Roast Chicken, Slow Cooker Beef Joint and a Slow Cooker Ham too! I have made this Slow Cooked Lamb recipe as foolproof as possible and, because I want this dish to have it ALL (mouthwatering tenderness but also a crispy brown top), I realised popping it in the oven at the end of cooking gave us the best of both worlds and created an amazing mint glaze. You don’t have to do this step if you’d rather not, but it’s a wonderful finishing touch if you do!
Why use a slow cooker to cook a shoulder of lamb?
Saves electricity: These devices are so energy efficient compared to ovens or hobs, using only about 1.3kWh for 8 hours cooking time. The Energy Saving Trust say they use about the same amount of electricity as a standard light bulb. Depth of flavour: Cooking a joint of meat long and slow creates a delicious depth of flavour. This recipe takes 10-12 hours and really achieves this (see notes below on how to work the timings). Convenience: There is just something so lifesaving about being able to put everything in and know a meal is going to be ready later, when time might be tighter. Yes it requires a bit of thinking ahead, but the rewards are great. More room in the oven: If you are making this as part of a bigger roast dinner, using a slow cooker means you’ve got plenty of room left in the oven for everything else! I often serve lamb leftovers with orzo pasta because it’s super quick to cook and soaks up the gravy beautifully. You could also use it in a curry. Leftover lamb also freezes fine in the gravy for another day’s feasting. Defrost thoroughly before reheating in the microwave or oven. For any surplus gravy, freeze it to save for another day’s delicious beef gravy. Store in freezer bags so you can keep them flat to save space. You don’t have to do this step if you don’t want to, but it gives a delicious crispy golden glaze if you do. You can serve the lamb straight from the slow cooker and it will still be meltingly tender, it just won’t have any colour. I use my trusty Oxo Good Grips Gravy Separator for this job. 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. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
