When cooking lamb in a slow cooker, choosing the right cut of meat is important to ensure tender and flavorful results. The slow, moist heat of the slow cooker helps break down the collagen in tougher cuts of lamb, making them ideal for braises, stews, and curries. Choosing a cut from the leg, shoulder, or shank will provide the best texture and flavor.
Shoulder
Lamb shoulder is an excellent choice for the slow cooker. It contains a good amount of fat and connective tissue that melts during the long cooking time, keeping the meat tender and juicy. Bone-in lamb shoulder chops or lamb shoulder roast are great options. The bone adds extra flavor as the meat cooks. Cubed lamb shoulder meat works well in stews or curries. Choose shoulder over leg or shank if you want meat that shreds easily after cooking.
Leg
Lamb leg also contains enough fat and connective tissue to remain moist and tender. Boneless lamb leg roast tied into a uniform shape cooks evenly and slices nicely for serving. Lamb leg meat can also be cut into chunks for stews. Keep in mind that the meat from the leg is leaner than shoulder, so monitor moisture closely if cooking a whole roast. Add extra liquid if needed to prevent drying out.
Shank
Lamb shanks are ideal for the slow cooker. The high collagen content in the shanks results in meat so tender it falls off the bone after cooking all day. Lamb shanks pair especially well with aromatic ingredients like garlic, rosemary, and thyme. Choose medium sized shanks that will fit comfortably in your slow cooker. Browning the shanks before adding them to the slow cooker enhances flavor.
Ground Lamb
Ground lamb can also work well in the slow cooker, however it’s important to use recipes specifically designed for ground meat. Look for stews, meatballs, meatloaves, or stuffed peppers made with ground lamb. Avoid just browning ground lamb and cooking it in liquid all day, as this can result in a mealy texture. The fat in ground lamb makes it well suited to holding up to long cooking times.
Should You Trim the Fat?
When braising tough cuts of lamb in the slow cooker, leave some of the fat intact. The fat bastes the meat as it cooks, keeping it juicy and adding flavor. Trimming off large chunks of visible fat is okay, but try to leave a thin layer over the meat. The melting fat also helps thicken the braising liquid into a luscious sauce or gravy.
Bone-In or Boneless?
Bone-in lamb cuts add extra flavor to dishes like stews, curries, or chili. The bones release marrow, minerals, and collagen into the cooking liquid. Go with boneless lamb if you want meat that’s easier to portion or you need compact pieces to fit everything into your slow cooker. Combining boneless and bone-in lamb works well too. Use bone-in for shanks or chops and boneless meat cut into 1-inch pieces.
Best Cuts for Common Slow Cooker Lamb Dishes
Certain cuts work especially well for popular slow cooker lamb recipes:
- Lamb shoulder – stews, lamb tagine, Greek lamb
- Lamb shanks – braised lamb shanks, lamb shank soup
- Ground lamb – shepherd’s pie, meatballs, stuffed peppers
- Lamb shoulder chops or leg – lamb curry
- Lamb shoulder or leg – chili
Typical Cooking Times for Lamb
Cooking times vary based on the size and cut of the lamb. Here are general guidelines for common cuts:
| Lamb Cut | Cook Time in Slow Cooker |
|---|---|
| Shoulder roast | 8-10 hours on low |
| Leg roast | 6-8 hours on low |
| Lamb shanks | 8-10 hours on low |
| Ground lamb | 6-8 hours on low |
| Lamb stew meat | 7-9 hours on low |
Tips for Cooking Lamb in the Slow Cooker
Follow these tips for the most flavorful, tender lamb cooked in the slow cooker:
- Sear meats before cooking – Browning chops, roasts, or shanks before adding to the slow cooker enhances flavor.
- Use broth or stock – Lamb cooked with liquid like broth or stock turns out more moist. Water works in a pinch.
- Add aromatics – Onion, garlic, herbs, and spices complement lamb. Try rosemary, thyme, cumin, or cinnamon.
- Utilize umami flavors – Tomatoes, wine, soy sauce, or Worcestershire sauce boost savoriness.
- Check doneness with a thermometer – Cook roasts or chops to 145°F internal temperature.
- Let meat rest before serving – Allowing it to rest for 10-15 minutes makes the lamb juicier.
- Skim off fat before serving – Use a spoon to remove any pooled fat from stews or braised meats.
Choosing the Right Lamb
When buying lamb, select meat that is bright pink with some marbling visible. Heavier cuts from the shoulder or leg work best for slow cooking. Look for lamb labeled “stew meat” or choose shoulder, leg, or shanks. Grass-fed lamb has a distinct, gamey flavor that stands up well to slow cooking. Both domestic and imported lamb offer good options.
Freezing and Food Safety
It’s safe to cook lamb from frozen using the slow cooker. Add 1-2 hours to the cook time if starting with frozen meat. Thaw lamb in the refrigerator before cooking for the most even results. Raw lamb can be refrigerated 1-2 days or frozen 4-6 months before cooking. Cooked lamb keeps 3-4 days refrigerated and 2-3 months frozen.
Top Slow Cooker Lamb Recipes
Try these delicious tested recipes to make the most of lamb in the slow cooker:
Greek Lamb Chops
Bone-in shoulder lamb chops cook low and slow in a herb and olive oil marinade until fall-off-the-bone tender. Classic Greek flavors like oregano, lemon, and yogurt sauce make these chops extraordinary.
Lamb Tagine
Cubes of tender lamb simmer together with sweet dried fruits, warm Moroccan spices, and olives for a rich North African inspired meal. Serve over couscous to soak up the savory cooking liquid.
Irish Lamb Stew
Chunks of lamb, carrots, potatoes, and peas simmer in a savory broth infused with Guinness beer, garlic, and rosemary. It’s comfort food at its finest.
Lamb Vindaloo
This spicy Indian curry stars lamb cooked until meltingly tender in a pungent sauce of ginger, garlic, chiles, cumin, and mustard seeds. Potatoes soak up the delicious flavors.
Braised Lamb Shanks with Herbs
Falling-off-the-bone lamb shanks pair wonderfully with the bright flavors of orange, rosemary, and mustard in this easy braise.
Conclusion
The slow cooker works magic on inexpensive yet flavorful cuts of lamb like shoulder, leg, and shank. Allowing the meat to cook low and slow renders it tender and juicy. Trim excess fat, but leave some on for added moisture. Add aromatics, broth, and acidic ingredients for the best flavor. Try braises, stews, curries, or meatballs. With the right cut and a flavorful sauce, the slow cooker turns lamb into a melt-in-your-mouth weeknight dinner.