This Simple Slow Cooker Pulled Lamb recipe is a standout. Perfect for busy families or anyone who loves a delicious, fuss-free dish, this recipe uses a handful of ingredients to create a rich and flavorful lamb that’s sure to impress.
The Magic of Slow Cooking
Slow cooking is a fantastic way to develop deep, rich flavors with little hands-on time. By allowing the lamb to cook slowly over several hours, the meat becomes incredibly tender, making it easy to pull apart with a fork. This method ensures that all the juices and seasonings penetrate the meat, resulting in a dish that’s both succulent and packed with flavor.
The star of this dish is, of course, the lamb. Using a cut like lamb shoulder or leg, which becomes wonderfully tender when slow-cooked, ensures a melt-in-your-mouth texture. Seasoned simply with salt and pepper, the lamb is first seared to lock in its juices and develop a rich, caramelized crust.
In the slow cooker, the lamb is combined with a straightforward yet flavorful mixture of beef or chicken broth, apple cider vinegar, brown sugar, and a generous amount of garlic cloves. The addition of fresh rosemary sprigs infuses the meat with an aromatic herbal note, perfectly complementing the natural richness of the lamb.
Cooking and Serving
After 8-10 hours in the slow cooker, the lamb emerges tender and ready to be shredded. The result is a versatile pulled lamb that can be served in a variety of ways. Whether piled onto buns, wrapped in flatbreads, or served with veggies, this pulled lamb is sure to be a hit. We served ours with my Sweet Potato Salad with Yogurt dressing.
Looking for a new Slow Cooker – Check out my top 5 picks/guide to Slow cookers!
Slow cooker Lamb Shoulder
Course: Dinner4
servings5
minutes10
hoursIngredients
1 Lamb Shoulder, 1.5k-2kg
2 tablespoons olive oil
10 garlic cloves, whole
1 cup beef or chicken broth
1/4 cup apple cider vinegar
2 tablespoons brown sugar (optional)
3 rosemary sprigs
Salt and Pepper
Directions
- Season the lamb generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side. Transfer the lamb to the slow cooker.
- In a bowl, mix together the beef or chicken broth, apple cider vinegar and brown sugar. Pour this mixture over the lamb in the slow cooker.
Add the rosemary sprigs and garlic to the slow cooker. - Cover the slow cooker and cook on low for 8-10 hours, or until the lamb is tender and easily pulls apart.
- Once the lamb is cooked, remove it from the slow cooker and let it rest for a few minutes. Use two forks to shred the lamb, discarding any excess fat and bones.
Return the shredded lamb to the slow cooker and mix it with the juices. - Taste the pulled lamb and adjust the seasoning with salt and pepper if needed.
Serve the pulled lamb with your favorite sides.
Notes
- Choosing the Cut: Lamb shoulder is ideal for this recipe as it becomes very tender and flavorful when slow-cooked.
- Browning: Browning the lamb before slow cooking adds depth of flavor, but you can skip this step if you’re short on time.
- Serving Suggestions: Pulled lamb is versatile and can be served in various ways. Try it in sandwiches, tacos, wraps, or over rice.
