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Showing a rustic dinner table with slow cooker lamb, red wine and plates ready to serve.

Slow Cooker Lamb That Falls Apart

Chuck it in, walk away, and come back to meat so tender it practicallyshreds itself. Slow cooking lamb is perfect if you’re short on time but wantmax flavour with zero fuss.
The Cut: Shoulder is king here. It’s fatty,rich, and turns into melt-in-your-mouth magic after a few hours in the slowcooker.
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Prep Time 8 hours
Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2.5 kg lamb shoulder
  • 1 onion, chopped
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper
  • 1 cup beefor chicken stock
  • Optional splash of red wine

Equipment

  • 1 Slow Cooker

Method
 

  1. Method:
  2. Brown the lamb in a hot pan (optional, but worth it).
  3. Toss everything into the slow cooker.
  4. Cook on low for 8 hours or high for 5-6. You want the meat falling apart.
  5. Shred and serve with the juices poured over.
  6. Serve It With: Mashed spuds, flatbreads, or inlettuce cups if you’re going for something a littler different. Leftovers makea mean lamb wrap for lunch the next day.

Notes

Lamb shoulder cooked in the slow cooker with onion, garlic, spices, and stock until tender enough to shred. Eight hours of low heat turns this cut into rich, juicy meat. Serve with mash, flatbreads, or wraps, using grass fed lamb for maximum flavour.