10 Hour Slow Cooked Lamb Shoulder
5 (1)

10 Hour Slow Cooked Lamb Shoulder<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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This recipe is purely inspired by an amazing Lamb Shoulder we ate probably about 15 years ago now. It was the first slow cooked Lamb Shoulder we have eaten, at a famous restaurant in Melbourne, Australia called Cumulus Inc. The recipe: a slow cooked, melt in the mouth, super tender Lamb Shoulder. This recipe is our dedication to that dish, our decadent and delicious 10-hour Lamb Shoulder

The best part about this dish? It’s got to be one of the easiest dishes you can ever make. Seriously, it required so few ingredients and very little effort. Just season, put it in the Oven and wait 10 hours then you’re ready to eat! What could be better?

Oh, the other added benefit is as the Lamb is slowly braising and cooking in the oven your house will fill with a wonderful Lamb aroma. That’s probably the biggest challenge with this dish is waiting the full 10 hours before you start to eat. The temptation to start eating earlier with those lovely smells is irresistible!

Slow Cooked Lamb Shoulder on plate with sides
Slow Roast Lamb Shoulder with some beautiful sides. A perfect dinner

For this recipe we’re again honoring that amazing Lamb Shoulder dish we remember at Cumulus Inc. by serving it alongside 2 of their amazing sides: Pickled Red Onions and Peas cooked with Bacon and Butter. The Pickled Onions are so necessary for a rich dish like this. The acidity cuts through the fattiness of the lamb so well. For the Peas. Well.. they are Peas cooked in Butter and Bacon. What more do you want!

Recipe Details


4 – 8 people

Prep time

10 minutes

Cooking time

10 hours

Total time

10 hours

10 Hour Slow Cooked Lamb Shoulder Recipe


  • 1 Whole Lamb Shoulder (5-6lbs)
  • 4 Sprigs Rosemary, roughly chopped
  • 6 Garlic Cloves, finely chopped
  • 2 tbsp. Olive Oil
  • Salt
  • 2 cups Frozen Peas
  • 6 Strips of Streaky Bacon
  • 2 Large Red Onions, finely sliced
  • Juice of 2 Lemons
  • Salt and Pepper


  1. Combine the Olive Oil, Garlic, Rosemary and 1 tbsp. of Salt in a small bowl. Rub this mixture all over the Lamb Shoulder. If needed, feel free to add a bit more Salt to the outside of the Lamb Shoulder to ensure all is covered
  2. Place the Lamb Shoulder in a large baking tray or Dutch Oven and fill with 1 ½ cups of Water. Cover either with the lid of the Dutch Oven or with Aluminum Foil.
  3. Place the covered Lamb Shoulder in the Oven pre-heated to 225 degrees and leave for 10 hours. Feel free to check every couple of hours or so, but there is no need to be really honest

    While the Lamb is cooking it’s a good time to prepare the sides

To make the Pickled Onions

  1. Combine the Onions, Lemon Juice and 1 tbsp. of Salt in a sealable container. Mix well then seal and place in the refrigerator. Leave for at least 6 hours

To make the Peas with Bacon and Butter

  1. Begin by frying the Bacon in a frying pan over medium / high heat until crispy. Set aside and once cooled, chop into bite sized pieces. You can also bake the Bacon if you like, however I feel that pan frying gets it the most crispy
  2. Place the Frozen Peas and Butter in a microwave safe container. Cover then microwave for approximately 1 minute on high to cook. You can also cook the Peas in boiling water then drain and melt over the Butter. Either way works just as well
  3. Finish the Peas by mixing in the Bacon and re-heat just before serving

Peas with Bacon and Butter for 10 hour slow cooked lamb shoulder
Delicious Peas with Bacon and Butter which pair beautifully with the 10 hour Slow Cooked Lamb Shoulder

Instructions Continued

  1. After 10 hours, remove the Lamb Shoulder from the Oven and set aside. Rest for at least 10 minutes. To serve, remove the bones (which should just fall away) and pull apart enough Lamb for each portion.
  2. Finish the portioned-out Lamb with a sprinkle of Finishing Salt, serve alongside the Pickled Onions and Peas and enjoy!

You can make some delicious gravy with the Lamb fat that will be in the roasting tray. Take about ½ cup of the Lamb Juices and place in a saucepan along with 1 tbsp. of Plain Flour. Cook for about 4-5 minutes then add water while continuously whisking to your desired consistency

There is so much Lamb in this dish that you will very likely have leftovers. Well good news there, as we’ve got a delicious Lamb Empanadas recipe which makes awesome use of this beautiful Lamb Shoulder

Finally, remember to keep any leftover bones to create this delicious and Simple Lamb Stock recipe to create some beautiful sauces. Happy cooking!

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