Slow Cooker Lamb Shoulder {with Mint Glaze & Rich Gravy}

A cooked lamb shoulder joint on a platter with onions and carrots, on a set dining table, ready to be dished up.

5 from 46 votes

Slow Cooker Lamb Shoulder {with Mint Glaze & Rich Gravy}

This Slow Cooker Lamb Shoulder recipe is the easiest and most delicious 'roast'. With very little prep, out comes succulent and tender meat that's impressive, delicious and hearty. This is your foolproof guide.

Prep Time10

Cook Time10 15

Total Time10 25

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1.5 kg Lamb shoulder
Sea salt and freshly ground black pepper
3 Garlic cloves Peeled and chopped/crushed
2 Large onions Peeled and cut into chunks
3 Large carrots Peeled and chopped into chunks
400 ml Hot lamb stock
3 tbsp Cornflour See notes
100 g Mint jelly
2 tbsp Soy sauce I use reduced salt

Metric - Imperial

Instructions

Ingredients into the slow cooker: Put the garlic, onions, carrots, lamb joint and stock into the slow cooker. Add salt and pepper.
Cook: HIGH for 10 hours or LOW for 12 hours.
Finish off in the oven: When cooked, remove the meat to a tin, smother in the mint jelly and bake in the oven at 220°C fan/240°C/475°F/Gas Mark 9 for about 20-30 minutes or until browned.
Remove the carrots and onions and set aside.

To make the gravy:

Get rid of the fat: Using a spoon or a gravy separator jug, pour off the fatty layer from the cooking liquid in the slow cooker. Discard the fatty part.
Make a slurry: From the remaining cooking juices, remove a small amount of the liquid from the pan (say a tablespoon or two) into a mug or bowl and stir in the cornflour/corn starch into it until it dissolves. Add a small amount at first and stir in, keep adding until you get a thick paste.
To finish: Add this 'slurry' back into the pan, pour in the soy sauce and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.

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Notes

Searing the lamb: You get a much better result with this dish by browning AFTER cooking rather than before. The result is crunchy on top and soft underneath.

Cut of lamb: You can use a lamb leg instead of shoulder (if you can fit it into your slow cooker). It may take a little less cooking time depending on the size.

Timing the cook: You can either put the lamb on overnight and cook it on low for a little longer (it’s very difficult to overcook lamb shoulder) OR use a timer plug to start the slow cooker overnight.

Finishing this off in the oven: 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.

Excess gravy fat: Spoon the layer of fat off the top of the cooking liquid before making your gravy, or use an Oxo Good Grips Gravy Separator for this job.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition