Slow cooked shoulder of lamb

There is nothing that says Easter Sunday like a delicious roast lamb dinner.

We don't want to be slaving away in the kitchen for hours to prepare a meal when we should be enjoying spending time with our family and friends, and we're sure you don't either. We've found and amended this delicious Lamb recipe by Tom Aitkens to make it a super easy slow cooker dish that will be perfect for your family this Easter weekend. Roast lamb in the slow cooker- yes please! If you don't have a slow cooker, you can just use a large, deep oven dish and reduce the cooking time.



  • Season the lamb with sea salt and black pepper.
  • Heat olive oil in a large frying pan.
  • Sear the lamb shoulder on all sides until nicely browned.
  • Peel the shallots and the small red onions and halve. Place them at the bottom of the slow cooker.
  • Peel the garlic cloves and add them to the slow cooker, along with the rosemary and the thyme, and then place the lamb over the top.
  • Season with plenty of black pepper and a little more sea salt.
  • You could also add in carrots, potatoes, or any other vegetables if you wanted to slow cook these too and make the whole dish in one pan!
  • Pour over the stock, the red wine and the balsamic vinegar. Cook on high for 4-6 hours or low for 6-8 hours. The lamb should fall off the bone.
  • If you would like, you can blend the onions and the garlic into the sauce with a hand blender, but we like to leave ours as it is. Serve with mashed potatoes (try this Sicilian Style Mashed Potatoes Recipe) with a big glug of Rosemary & Garlic olive oil drizzled into it, and a trickle of our rich Reserve Balsamic Vinegar.
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