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slow cooker lamb shoulder with carrots and potatoes on a white plate topped with tomato broth
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4 from 12 votes

Slow Cooker Lamb Shoulder

Slow cooker lamb shoulder is a wonderful and elegant alternative to a classic Sunday pot roast. Seasoned with rosemary, thyme, and garlic and slow cooked in tomatoes to make a lamb shoulder roast that boasts big flavor!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Keyword: easy slow cooker recipes, slow cooker lamb shoulder recipe, slow cooker stew
Servings: 4
Calories: 349kcal
Author: Kristina Tipps

Equipment

Ingredients

  • 2 lbs lamb shoulder chops or roast
  • 1 tablespoon olive oil
  • 24 oz diced tomatoes 1 large can
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 sprigs fresh thyme leaves removed
  • 4 sprigs fresh rosemary leaves removed
  • 4 garlic cloves minced
  • 2 carrots optional
  • 2 potatoes optional

Instructions

  • Add olive oil to a large frying pan and sear the lamb shoulder over medium heat for 2 minutes on each side.
  • Pour the canned tomatoes and their juices into the slow cooker. Add the seared lamb and sprinkle the black pepper, salt, rosemary leaves, thyme leaves, and minced garlic on top.
  • Optional: Cut the potatoes in half and peel and halve the carrots. Put into the slow cooker on top of the lamb.
  • Cover and set to LOW for 4 hours or HIGH for 2 hours. When finished, submerged the carrots and potatoes into the broth and cover for 30 more minutes on the KEEP WARM setting.

Notes

Tip 1: this recipe works best with bone-in lamb shoulder. Lamb shoulder chops are generally easier to find than lamb shoulder roasts. Either works!
Tip 2: if you only have boneless lamb shoulder, you can use it but add a little more garlic and herbs to increase the flavor you lose from the bones. 
Tip 3: make it a one pot dinner by adding potatoes and carrots! As written, this recipe will feed 2-4 adults, depending on how much they eat. Feel free to increase ingredients as needed.
Tip 4: opening the lid before the time is up extends the cook time, so don't be tempted to do so before the time is done! If you do, add 20 minutes for each time it was opened.
Storing: keep in the fridge for up to 5 days.

Nutrition

Serving: 10oz | Calories: 349kcal | Carbohydrates: 30g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 951mg | Potassium: 1297mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5337IU | Vitamin C: 41mg | Calcium: 103mg | Iron: 5mg