My Slow Roast Lamb Shoulder yields fall-off-the-bone tender meat that’s perfect for pulled lamb and will have everyone asking for seconds.

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I have to tell you about my Amazing Slow Cooked Pulled Lamb Shoulder because it wrecked my idea of what a roast could be. I use a big lamb shoulder and a pile of garlic cloves, then let low oven heat do its thing until the meat just falls right off the bone.

This is proper Slow Roast Lamb Shoulder territory and the Pulled Lamb that comes out is messy, smoky and kind of addictive. Every time I make it I underestimate how quick it gets eaten, everyone wants seconds.

No fuss, only meat and flavour, and a little glorious ruin on the plate.

Ingredients

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Lamb shoulder: rich in protein and iron, hearty and savory, not leanest cut.
Garlic: low calories, some fiber, big on flavor, brings warmth and slight sweetness.
Rosemary: aromatic herb, tiny antioxidants, adds pine like freshness and savory notes.
Thyme: subtle earthiness, antioxidants, pairs well with lamb, lifts meaty flavors.
Onions: provide natural sweetness when cooked, theres fiber and flavor, build rich base.
Carrots: add sweetness and texture, vitamins and fiber, balance their savory meat.
Red wine: brings acidity and depth, helps tenderize, gives a fruity savory background.
Balsamic vinegar: small tangy kick, slight sweetness, brightens and balances the rich sauce.

Ingredient Quantities

2.5 kg lamb shoulder bone in (about 5 1/2 lb)

2 tbsp olive oil

6 garlic cloves

2 tbsp fresh rosemary leaves

2 tbsp fresh thyme leaves

2 tsp sea salt

1 tsp black pepper

2 large onions

3 carrots

2 celery stalks

2 bay leaves

2 tbsp tomato paste

250 ml dry red wine (about 1 cup)

300 ml beef or lamb stock (about 1 1/4 cups)

1 tbsp balsamic vinegar

1 tsp brown sugar

How to Make this

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1. Preheat oven to 150°C (300°F). Pat the
2.5 kg lamb shoulder dry, score the fat a few times, mix 2 tbsp olive oil with 4 crushed garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tsp sea salt and 1 tsp black pepper and rub all over the lamb (reserve 2 garlic cloves whole for the veg).

2. Heat a large ovenproof pot or Dutch oven over medium high heat, sear the lamb on all sides until browned, about 4-6 minutes per side. Dont crowd the pot, brown in sections if you need to.

3. Remove the lamb to a plate. Add the 2 large onions (thickly sliced), 3 carrots (chunked), 2 celery stalks (chunked) and the 2 reserved whole garlic cloves to the pot and cook until softened and starting to brown, about 6-8 minutes.

4. Stir in 2 tbsp tomato paste and cook a minute to deepen the flavor, then pour in 250 ml dry red wine to deglaze the pan, scraping up the browned bits.

5. Add 300 ml beef or lamb stock, 1 tbsp balsamic vinegar, 1 tsp brown sugar and the 2 bay leaves. Taste and add a little more salt or pepper if it seems bland.

6. Return the lamb to the pot, nestle it into the liquid so the shoulder is partly submerged, cover with a tight lid or foil and transfer to the oven.

7. Slow roast for about 4 to 5 hours at 150°C until the meat is falling off the bone and you can shred it easily with two forks. Check after 3 hours to baste and make sure liquid isnt evaporating too fast.

8. Remove lamb to a tray and let rest 15-20 minutes. While it rests strain the cooking liquid, skim off excess fat and simmer the liquid on the stove until reduced to a glossy sauce you like.

9. Pull the meat off the bone with two forks, shred roughly, discard big bits of fat and the bone, then toss the shredded lamb with the reduced sauce to coat. Serve warm.

Equipment Needed

1. Large ovenproof pot or Dutch oven with lid (for searing and slow roasting)
2. Roasting tray or rimmed baking sheet to rest the lamb on
3. Cutting board and a sharp chef’s knife
4. Measuring spoons and a 1 cup measuring cup
5. Tongs for turning the lamb while searing
6. Two forks for shredding the meat
7. Wooden spoon or silicone spatula for stirring the veg and tomato paste
8. Fine mesh sieve or strainer plus a ladle for skimming and reducing the sauce

FAQ

How long should I slow cook a 2.5 kg bone in lamb shoulder? Cook low in a slow cooker for about 8 to 10 hours, or on high for 4 to 5 hours, until the meat falls apart. In the oven, cook covered at 150 to 160 C for roughly 3.5 to 4 hours. You're aiming for very tender meat, about 93 to 96 C internal temp, or when it easily pulls apart with two forks.

Can I use a boneless shoulder or a smaller piece? Yes. Boneless cooks a bit faster, usually 20 to 30 percent less time, so check it earlier. Smaller pieces also need less time. Bone in gives more flavor and keeps the meat juicier, but boneless works fine if you tie it or keep it compact.

What can I substitute for the red wine? Replace the 250 ml red wine with extra stock plus a splash of balsamic or red wine vinegar for acidity. About 250 ml extra beef or lamb stock plus 1 tbsp balsamic works well. You can also use unsweetened pomegranate or grape juice in a pinch, but cut back on any added sugar.

How do I shred the lamb and make a good sauce? Let the lamb rest 10 to 15 minutes after cooking, then pull with two forks. Strain the cooking juices, skim or spoon off excess fat, then simmer the juices with a bit of tomato paste and brown sugar to thicken and balance flavors. Toss shredded lamb in the reduced sauce to keep it moist.

How should I store and reheat leftovers? Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of stock, or in a 160 C oven covered until warm. Add some sauce or stock so it stays tender, dont overheat or it will dry out.

Any quick tips or hacks to make it better? Yes. Sear the shoulder first for extra flavor, then deglaze the pan with the wine before adding everything to the slow cooker. If using dried herbs, use about one third the amount (so 2 tbsp fresh = about 2 tsp dried). Tuck garlic and herbs under the skin or in slits in the meat so the flavors really soak in.

Amazing Slow Cooked Pulled Lamb Shoulder · Chef Not Required… Recipe Substitutions and Variations

Lamb shoulder bone in: swap for pork shoulder of similar weight for the same shreddy texture and fattiness, or use beef chuck roast if you want a beefier finish.
250 ml dry red wine: replace with the same amount of beef or lamb stock plus 1 tbsp red wine vinegar, or use pomegranate juice mixed 50 50 with stock for a non alcoholic fruity depth.
2 tbsp fresh rosemary and 2 tbsp fresh thyme: use 2 tsp dried rosemary and 2 tsp dried thyme instead, or 1 tbsp mixed dried herbs if thats all youve got. Dried herbs are stronger so use less.
1 tbsp balsamic vinegar: substitute 1 tbsp red wine vinegar plus 1 tsp brown sugar, or use apple cider vinegar with a pinch of sugar for similar sweet tang.

Pro Tips

1) Dry brine the shoulder the night before if you can. Rub the salt and herbs on, wrap and chill overnight. It makes the meat way more flavorful and helps the crust brown better. Take it out about an hour before searing so it isnt stone cold.

2) Don’t rush the sear. Pat the meat super dry, get the pot screaming hot and brown in batches so you get a deep crust and lots of fond. When you deglaze, let the wine boil a minute or two so it reduces and concentrates before you add stock.

3) Keep the braise gently simmering and watch the liquid level. The lamb should be partly submerged, not drowning. Check at about 3 hours and baste or add a splash of stock if it looks low. Low and slow is the goal so the collagen melts without drying the outer bits.

4) Finish smart for the best texture. Rest the joint 15 to 20 minutes, then strain and chill the sauce briefly to lift off fat easily or use a fat separator. Shred the meat along the grain, discard big fat bits, toss the warm shredded lamb in the reduced sauce and, if you want contrast, crisp a handful in a hot pan for a minute so you get some crunchy bits.