Sweet, rich and juicy lamb that's falling off the bone and packed with delicious flavour - all cooked low and slow whilst you put your feet up or deal with matters more pressing! Here's our best ever slow cooked lamb shoulder recipe.
A Modern Twist on Slow Cooked Lamb Shoulder
Lamb is one of the nation's favourite meats and no cut will go to waste on our watch - including flavour packed lamb shoulder.
We pair this rich and flavoursome meat with herby rosemary, aromatic garlic and sweet but sharp balsamic vinegar.
Cooked low and slow, your lamb shoulder will fall off the bone and inherit all of these wonderful flavours for a Sunday roast to remember.
Thomas Joseph Butchery 7 Day Dry-Aged Shoulder of Lamb
Our Grass Fed shoulder of lamb is Dry Aged for a minimum of 7 days, allowing the natural enzymes in the meat to work their magic and create a more tender and flavoursome result.
Grass Fed lamb is perfect for cooking in the slow cooker for a crowd-pleasing Sunday roast with minimal effort. In the summer months, it's also great for marinating and wood smoking on the BBQ.
This slow cooker lamb shoulder recipe takes all the guesswork out of cooking meat to perfection, for a fool proof meal that does all the hard work for you. Here's the recipe.
Slow Cooked Shoulder of Lamb Recipe with Garlic, Rosemary & Balsamic Glaze
Balsamic Lamb Shoulder
- 2kg Grass Fed, Dry Aged Shoulder of Lamb
- 1 white onion, sliced
- 6 cloves garlic, finely sliced
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 bay leaves
- 200ml great quality aged balsamic vinegar
- 100ml great quality beef stock
- 2 tablespoons Organic raw honey
- Himalayan salt & cracker black pepper
- 2 cloves garlic, crushed
- 250ml Extra Virgin olive oil
- 1 Free Range egg yolk
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
Balsamic Lamb Shoulder
- Before you begin, remove the lamb from the fridge and allow it to reach room temperature before cooking
- Next, lay your lamb shoulder in the slow cooker pot before adding the remaining ingredients - arranging the veggies and herbs around the meat before seasoning generously and adding your balsamic vinegar, beef stock and honey
- Choose the lowest heat setting on your slow cooker and leave to cook for 6-8 hours, stirring gently every hour or so
- Once the meat is fork-tender and easily removed from the bone, transfer to a chopping board and use a fork to shred into pieces - then add back to the cooking juices
- After 15 minutes or so, your slow cooked balsamic lamb shoulder is ready to enjoy
- Whisk together the egg yolk and mustard in a jug until combined
- Get your stick blender ready and slowly drizzle the oil into the mixture drip by drip, blending patiently until emulsified
- When all the oil is added you should have a thick and creamy mayo - all that's left to do is add the crushed garlic and lemon juice, before a final whizz of the blender
- Serve your balsamic lamb shoulder piping hot with some crispy roast potatoes and a generous dollop of homemade garlic aioli
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