Nigella Slow Cooked Lamb Shoulder

Nigella Lawson’s Slow Cooked Lamb Shoulder is made with lamb, rosemary, garlic, lemon, white wine, mushrooms, and cream. This hearty lamb recipe creates a delicious dinner that takes about 7 hours to prepare and can serve up to 6 people.

Ingredients Needed:

• 2.5 kg leg of lamb
• 3 sprigs fresh rosemary
• 5 garlic cloves
• 1 lemon, halved
• 1 bulb garlic, halved (whole, additional)
• 500 ml white wine
• 40 ml olive oil
• Salt and pepper, to taste
• 250 g mushrooms, sliced (optional)
• 250 ml cream

How To Cook Slow Cooked Lamb Shoulder:

1. Make incisions and season the lamb: Make deep cuts in the lamb and stuff with rosemary leaves and halved garlic cloves.
2. Prepare the roasting pan: Place the halved garlic bulb and lemon halves (cut side down) around the lamb in a greased roasting dish.
3. Season and roast: Drizzle olive oil over the lamb, rubbing it in. Sprinkle with salt and pepper. Roast uncovered at 425°F for 25 minutes.
4. Slow cook the lamb: Lower the oven temperature to 320°F. Pour white wine over the lamb. Cover the roasting pan with damp greaseproof paper and seal tightly with foil. Bake for 5½ to 6 hours.
5. Rest and carve the lamb: Remove from the oven and let it rest for 40 minutes. Slice or shred the lamb and place it in a greased casserole dish.
6. Make the sauce: Place the roasting pan on the stovetop. Remove rosemary stalks, squeeze out the garlic and lemon pulp, and discard the skins. Mash the garlic into the pan juices. Add mushrooms and simmer. Optionally, add ½ cup water, wine, or stock to loosen the sauce.
7. Finish the sauce: Remove from heat, stir in the cream, and pour over the lamb.
8. Reheat if needed: If made ahead, reheat the lamb and sauce at 350°F for 30 minutes before serving.

Recipe Tips

• Make deep cuts in the lamb: This helps the garlic and rosemary infuse the meat, giving it more flavor throughout the cooking.
• Use a meat thermometer: To ensure your lamb is perfectly cooked, use a meat thermometer. The internal temperature should reach about 190°F (88°C) for a fall-apart tender lamb.
• Rest the lamb after cooking: Let the lamb rest for 40 minutes after roasting. This keeps the meat juicy and makes it easier to carve.
• Keep the foil tight while slow cooking: Make sure the foil is sealed tightly over the roasting pan to lock in moisture, preventing the lamb from drying out.
• Add cream after removing from heat: To avoid curdling, always add the cream after you’ve taken the pan off the stove.

How To Store & Reheat Leftovers

• Refrigerate: Cool leftovers Slow Cooked Lamb Shoulder to room temperature before putting it in an airtight container in the fridge. It stays good for 2 days.
• Freeze: Cool leftovers Slow Cooked Lamb Shoulder first, then freeze it in a container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat leftovers Slow Cooked Lamb Shoulder in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If reheating from frozen, thaw overnight in the fridge first.

Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 580
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 140 mg
• Sodium: 450 mg
• Potassium: 750 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 55 g

Try More Nigella Recipe:

• Nigella Lamb Neck Fillet Recipe
• Nigella Lamb Ribs Recipe
• Nigella Butterflied Lamb Recipe
• Nigella Lamb Tagine Slow Cooker
• Nigella Slow Cooker Lamb Shanks
• Nigella Lamb Ragu