Slow Cooker Large Roasting Beef Joints

How to cook your family the best lamb roast dinner. Slow roast lamb shoulder joint, glazed with a mint jelly marinade.

This recipe creates the most deliciously soft and juicy pulled lamb.

Lamb shoulder coated in mint jelly served with roast potatoes, yorkshire puddings, creamy buttered swede, glazed parsnips, carrots and green peas on a black sheet of slate

In the pictures seen we have cooked a small 1.2 kg (2.6lb) half shoulder of lamb. Full instructions are given below for larger sizes or a whole shoulder of lamb.

Check out the video for step by steps and see the recipe card for full details of how to prepare and cook a lamb shoulder roasting joint.

How many does a shoulder of lamb serve?

Generally, a half shoulder of lamb will serve a small family. Whereas a whole shoulder will serve a bigger family.

Half or Whole Shoulder of Lamb (bone-in) weight kg and (lb)	How many does it serve?
1 kg -1.5 kg (2.2 lb - 3.4 lb)	4 people
1.6 kg - 1.9 kg (3.5 lb - 4.1 lb)	6 people
2 kg - 2.5kg (4.4 lb - 5.5 lb)	8 people

If buying a half shoulder, you will get a choice of knuckle or blade end. Admittedly, we usually go with the blade end, as there is slightly less bone. Meaning more meat! But the knuckle side is still just as tasty!

Placing down a lamb shoulder onto Chopped onions ,garlic cloves and fresh thyme in a black roasting tin

Shoulder or Leg for Roast Lamb?

Lamb's shoulder makes a perfect slow roasting joint, due to the generous amount of fat not only on top, but also marbled throughout the joint.

Consequently, it is best to cook a shoulder joint slowly and at a low temperature to allow the fat to melt throughout the joint, leaving behind tender meat ready to be pulled.

If you wanted a slightly leaner joint of lamb, we also have an amazing recipe for a Slow Cooked Leg of Lamb. (Of course, no lamb joint is going to be low fat!!)

Lamb shoulder is slightly cheaper than a leg of lamb, but cooked the right way it is just as tasty!

How to prepare roast shoulder of lamb?

Prepare your lamb joint for roasting using basic ingredients of oil, salt and pepper and your choice of herb (we use fresh thyme).

Lamb shoulder sitting on top of chopped onion, garlic cloves and fresh thyme in a roasting tin with olive oil being poured over the top with a silver tablespoon

Sprinkling fresh thyme leaves and black pepper by hand over the top of a lamb shoulder sitting on top of chopped onion, garlic cloves and fresh thyme in a roasting tin

Make sure to keep the meat raised on some onions (other vegetables can be used instead) this works in two ways. To keep the joint raised out of the stock, and also to flavour the gravy!

Pouring lamb stock into a black roasting tin from a glass jug with the lamb shoulder sitting on top of chopped onion, garlic cloves and fresh thyme

You can use lamb or beef stock, and adding garlic and thyme (or other herbs) will add extra flavour.

To create a delicious gravy once the lamb has finished cooking.

It is best to slow cook the lamb shoulder covered with foil, not only does it help keep the lamb moist.

But also stops the stock from evaporating. As it will be needed to create a minted lamb gravy.

covering over the lamb shoulder in a roasting tin with silver tin foil

The mint jelly is not added yet, it will be added as a glaze for the final 30 minutes. Due to the sugar content, it would burn if cooked for hours!

How long to slow roast lamb shoulder?

In our opinion, slow roasting at a low temperature is the best way to cook a lamb shoulder.

Cooking time, in the oven, is between 3 ½ to 5 hours (weight dependent).

Roasting at a low temperature creates succulent lamb meat which falls off the bone.

The following cooking times are for both, half shoulder lamb, and the whole shoulder of lamb joint with the bone in.

Shoulder of Lamb (bone-in) weight kg and (lb)	Oven cooking time 170C / fan 150C Gas mark 3 (325F)	Final cooking time with mint jelly glaze added	Total cooking time
1 kg -1.5 kg (2.2 lb - 3.4 lb)	3 hours 0 minutes	30 minutes	3 ½ hours
1.6 kg - 1.9 kg (3.5 lb - 4.1 lb)	3 hour 30 minutes	30 minutes	4 hours
2 kg - 2.5kg (4.4 lb - 5.5 lb)	4 hour 30 minutes	30 minutes	5 hours

Measurements and cooking temperatures are given in both UK, metric and US, imperial.

We will be creating another post for boneless lamb shoulder soon, but for now, if using a boneless shoulder use the above guide.

But, deduct the oven cooking time by 20 minutes for all sizes.

Do I need to baste lamb during roasting?

It is best to baste the lamb shoulder halfway through cooking. And again, just before adding the glaze.

Pouring stock and juices over the lamb shoulder with a silver tablespoon to baste the meat

Simply use a spoon or baster to scoop up the stock and lamb cooking juices and pour back over the lamb.

How to glaze a shoulder of lamb?

Take your lamb shoulder to the next level of tastiness, by adding a simple marinade glaze of mint jelly.

It will only need to be added on the top of the shoulder, for the final 30 minutes of cooking.

Placing mint jelly over the top of the slow roast lamb shoulder with a silver tablespoon

The mint jelly not only adds a delicately sweet, fresh flavour. But also a beautiful shiny glaze to the lamb joint.

Remove the lamb from the roasting tin, place it into another baking tray and cook for the final 30 minutes uncovered to allow it to crisp up.

Slow roast Lamb shoulder coated in mint jelly served with roast potatoes, yorkshire puddings, creamy buttered swede, glazed parsnips, carrots and green peas on a black sheet of slate

Don't hold us to blame when the whole family fight over who eats the crispy outer layer of minted lamb fat! Remember to share.

Cover loosely with foil, trying not to touch the glaze.

Allow resting for at least 30 minutes, which gives time to create the gravy and frees up the oven to cook your roast lamb dinner side dishes.

Homemade Lamb Gravy

Time to make the minted lamb gravy. Remove the garlic and onion from the lamb roasting tin. Feel free to serve them up with the roast dinner they are delicious. Although the garlic can be overpowering for some!

Pour the leftover stock and lamb juices through a sieve. From the roasting tray into a large jug. This will remove all the leftover herbs.

Pouring the juices and stock into a glass jug from the black roasting tin into a sieve catching sprigs of thyme and onions

How to seperate lamb fat from stock?

Place the jug into a large bowl of ice to help bring the temperature down quicker.

Once cool enough, place the jug of stock in the fridge or freezer to help firm up the layer of fat.

Removing the fat layer away from the stock/ juices with a silver spoon

There are other ways of removing fat from stock, such as skimming with a spoon, using bread or a kitchen towel to soak it up.

Or by far, the easiest method is using a fat separating jug; feel free to use your preferred method.

So with the lamb fat removed, all the delicious lamb flavours are still there. It is time to create a thick, rich gravy.

To avoid lumpy gravy always mix your flour with water first to create a lump-free slurry. Slowly add it into the stock whilst constantly whisking.

Pouring the stock/ juices into a cast iron pan to make gravy

Pouring the plain flour and water mix into the stock and juices in a cast iron pan to make a gravy which is being stirred with a black whisk

We added mint jelly to create a minted lamb gravy, but you don't have to add this?

Pulled lamb roast meat

No carving is required when the lamb is cooked slowly, simply shred the pulled lamb meat apart using two forks!

Check out that amazing succulent lamb meat.

Pulling the slow cooked lamb shoulder apart with two silver forks

Keep pulling away with your forks into as big, or little shreds of meat as desired.

When you reach a bone, simply pick it up, and the lamb meat will fall off it! This is the beauty of slow-cooked lamb.

Lamb shoulder all shredded and away from the bone which is been placed on the side of the meat which is been placed on a wooden board

The meat easily falls off the lamb shoulder blade bone as seen above. No waste at all!

Minimal effort and no carving skills are needed!

What to serve with slow roast shoulder of lamb

Serve your lamb with all the usual side dishes, if you want some inspiration.

Check out our Yorkshire Puddings, Roast Potatoes, Roasted Vegetables & Buttered Swede. As seen on the plate below

Pouring lamb gravy over our slow roast lamb shoulder served on a black plate with roast potatoes, yorkshire puddings, creamy buttered swede, glazed parsnips, carrots and green peas

In this case, the instructions in the recipe below are for a half shoulder lamb.

However, instructions for a whole shoulder lamb joint are also included. Cooked in the same way, allowing extra time for larger lamb joints.

Lamb shoulder coated in mint jelly served with roast potatoes, yorkshire puddings, creamy buttered swede, glazed parsnips, carrots and green peas on a sheet of black slate

Slow Roast Lamb Shoulder

How to cook your family the best lamb roast dinner.

This recipe shows you how to slow roast a lamb shoulder joint in the oven, for 3 ½ to 5 hours at a low temperature. Slow cooked to the point where the tender meat falls off the bone.

Extra flavour and glaze are given from a mint jelly marinade added near the end of cooking time. Lamb is roasted in stock which creates the base for a delicious minted lamb gravy.

Instructions are for half shoulder lamb, however, can also be used for a whole shoulder lamb joint, with extra oven roasting time.

Measurements are given in both UK, metric and US, imperial.

Rate this Recipe

Prep Time 10 mins

Cook Time 3 hrs 30 mins

Resting time 30 mins

Total Time 4 hrs 10 mins

Course Dinner

Cuisine British

Servings 4 People

Calories 412 kcal

Stainless Steel Stock/Sauce Pan

1.2 kg Lamb Shoulder (Bone in) We used half shoulder instructions for larger whole shoulder joint included in notes
3 tablespoon Olive Oil
1 litre Lamb stock Can use beef or vegetable stock instead.
4 sprigs thyme Or your prefered herb
2 Onions chopped into thick round discs
1 Garlic bulb Spread into cloves
3 tbsp Mint Jelly

Gravy

Leftover stock, from roasting tin fat removed
3 tablespoon Flour mixed with water to create a lump free slurry before adding
1 teaspoon Mint Jelly

Preheat oven to 150°C fan / 170°C / Gas mark 3 / 325°F

Place onion disc's in the middle of a roasting tin with garlic and thyme scattered around.
Pour oil over both sides of the lamb shoulder and rub in with your hands
Place on onions fat side up, season the lamb with more thyme, salt and pepper
Add the stock around the lamb (do not pour over the lamb)
Cover the whole tray with foil cook at 150°C fan / 170°C / Gas mark 3 / 325°F for 3 hours _{(remember this cooking time is for a 1kg - 1.5 kg, half lamb shoulder, see notes section for roasting time, if using a larger, whole shoulder)}
Remove tray halfway through cooking. Shut oven door, lift foil and use a spoon or baster to pour the stock over the lamb. Recover with foil and cook for the remaining time.
Spoon on the mint jelly and rub all over the top.

Remove from roasting tin and place in another tray to continue cooking for 30 minutes leaving uncovered at the same temperature.
Remove onions and garlic (you can keep for serving with roast if desired).

Use a sieve to pour stock and juices through from the tin into a jug.

Place the jug in a bowl of ice to help cool it down quicker. Once cooled enough place in the freezer to encourage the fat to harden.
Once finished remove lamb and loosely cover with foil. Allowing it to rest whilst cooking roast dinner side dishes

Minted Lamb Gravy

Remove jug from the freezer and use a spoon to remove the hard layer of fat off the top.
Reheat the stock in a pan.
Mix flour with double amount of water to create a lump free flour slurry.
Add flour slurry slowly into stock whilst whisking to prevent lumps forming. You don't have to add it all, mix together until at the desired gravy thickness.
Add 1 teaspoon of mint jelly (optional)
Pour into serving jug and cover to keep warm

How to serve pulled lamb

Once rested, use two forks to pull the tender lamb apart.
The meat will literally fall off the bone, there is no need to carve it.
Serve with all the lamb gravy and all the usual roast dinner side dishes, check out the blog post for ideas.

Oven Cooking time for half or whole shoulder of lamb

Shoulder of Lamb (bone-in) weight kg and (lb)	Oven cooking time 170C / fan 150C Gas mark 3 (325F)	Final cooking time with mint jelly glaze added	Total cooking time
1 kg -1.5 kg (2.2 lb - 3.4 lb)	3 hours 0 minutes	30 minutes	3 ½ hours
1.6 kg - 1.9 kg (3.5 lb - 4.1 lb)	3 hour 30 minutes	30 minutes	4 hours
2 kg - 2.5kg (4.4 lb - 5.5 lb)	4 hour 30 minutes	30 minutes	5 hours

Calories: 412 kcal Carbohydrates: 16 g Protein: 38 g Fat: 20 g Saturated Fat: 5 g Cholesterol: 121 mg Sodium: 141 mg Potassium: 630 mg Fiber: 1 g Sugar: 8 g Vitamin A: 49 IU Vitamin C: 6 mg Calcium: 40 mg Iron: 4 mg

Keyword 3 hour, 4 hour, 5 hour, glaze, gravy, half shoulder, lamb roast, mint, minted, oven roast, Roast, roast dinner, Slow Cooked, Slow roast, whole shoulder

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Please spare some time to let us know how you got on making this slow roast lamb shoulder and what you like to serve your's with?

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Source: https://flawlessfood.co.uk/slow-roast-lamb-shoulder/