Slow-Roasted Lamb Shoulder
  • Cooking Time: 8-12 Hours
  • Servings: 4
  • Preparation Time: 2-12 Hours
  • 3 lb- 4 lb boneless (or bone-in) lamb shoulder
  • Crock Pot
  • Red Wine
  • Beef Broth
  • Soy Sauce
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Garlic
  • Oregano
  • Thyme
  • Bay Leaves
  1. Place your lamb shoulder in a dish large enough to submerge. Typically, the removable cooking portion of the crock pot is the most ideal apparatus.
  2. Generously coat your lamb shoulder with salt, pepper, oregano, and thyme.
  3. Combine 1 cup beef broth, 1 cup red wine, soy sauce, Worcestershire sauce, a few cloves of garlic, and 2 bay leaves - in your marinating asparagus.
  4. Cover and let marinade in refrigerator for up to 12 hours. If you have the availability to marinade up to 12 hours, do so. A minimum of 2 hours will suffice.
  5. Remove marinating meat from refrigerator and place in slow cooker/crock pot. You should not remove any ingredients from this dish. You want to slow roast your meat in the marinade.
  6. Set timer for 12 hours. If you do not have that capacity, slow-roasting for a minimum of 8 hours is also okay.
  7. I promise, you will not need a knife to serve or eat this lamb roast. A spoon will cut through the shoulder like butter! Enjoy!
This slow-roasted lamb shoulder is considered “24-Hour Meat”. For the full experience, you should let marinade for a full 12 hours, and roast for a full 12 hours. If you need a knife to cut this meat, you’re doing it wrong...a spoon will penetrate this like butter!