Ultimate Slow Roast Lamb Recipe: Best Lamb Shoulder Technique (2024)

FAQs

Does lamb shoulder get more tender the longer you cook it? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

This is our guide to choosing the best cut of lamb for your dish of choice. This part of the animal works hard, so the meat from a lamb's shoulder is full of flavour. It takes a while to become tender, but this means it's a great choice for stewing and slow-roasting.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

Cook lamb, uncovered, for 30 minutes. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest covered loosely in foil. Meanwhile, increase oven heat to 200°C (180° fan-forced).

Ideal Cooking Methods: Due to its higher fat and connective tissue content, the lamb shoulder shines when subjected to various slow-cooking methods. Braising, stewing and slow roasting break down its tissues, rendering the meat succulently tender.

Tips for slow cooking

Brown the lamb first, in batches if necessary. This will maintain a high heat in the pan and caramelise the juices, which will improve the colour and flavour of the meat. Although lamb is a little more fatty than other meats, don't trim all of it away before cooking.

Because the shoulder is a heavily used part of the animal, it can be tough. This means for it to become tender and melt in your mouth, it needs time for the meat to release the tension and for the fat to completely render down. Give yourself around 8 hours to get this one done, plus a little extra for prep.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle.

What temp does lamb fall apart? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Collagen begins to break down at 185 degrees F. If you are cooking a pork shoulder, lamb shoulder or beef brisket you will want to cook them to about 195 degrees and then let them rest. Typically, they will carry over to about 205. By that time your meat should be tender enough to pull apart with your fingers.

Sit the lamb shoulder on top, and then cover the lamb and roasting tray in foil. It's usually easiest to do this loosely as the bone in the lamb can pierce the foil, but don't worry too much if that does happen, it really won't affect things too much. Roast in the oven for 4-5 hours.

Check Liquid Levels: Ensure there is enough liquid in the crockpot to keep the lamb moist. If it appears to be drying out, add more broth, wine, or water. Use Acidic Ingredients: Consider adding acidic ingredients like tomatoes or vinegar to the cooking liquid. Acids can help break down connective t.

Cuts like the shoulder, shanks and forequarter are much more forgiving than a leg of lamb, and they can stay in the slow cooker for a couple more hours than the recommended cooking time. However, if you leave lamb in the slow cooker for too long it will become stringy and dry.

Lamb meat is known for a low risk of parasites so there's no problem eating the meat rare. Therefore, the meat doesn't have to be cooked well-done. Raw lamb meat is red but when cooked, it gradually becomes a pale pink color. But if the meat is overcooked, it will become tough.

Check Liquid Levels: Ensure there is enough liquid in the crockpot to keep the lamb moist. If it appears to be drying out, add more broth, wine, or water. Use Acidic Ingredients: Consider adding acidic ingredients like tomatoes or vinegar to the cooking liquid. Acids can help break down connective t.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.