Roast Shoulder of Lamb with Tomatoes and Garlic
This traditional roast shoulder of lamb is transformed beautifully in the slow cooker, where the gentle heat allows the meat to become melt-in-the-mouth tender whilst the tomatoes and garlic create a rich, aromatic sauce. The lamb develops deep flavours as it cooks slowly with these Mediterranean-inspired ingredients, making it ideal for Sunday dinners or special occasions. Serve with crusty bread, potatoes, or fresh vegetables to soak up every drop of the delicious sauce
Watch: Roast Shoulder of Lamb with Tomatoes and Garlic
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1 ½ kg Shoulder of lamb, trimmed of excess fat
Ask your butcher to prepare this for you
- 400 g Tomatoes, tinned or fresh, chopped
Use tinned for convenience or fresh when in season
- 6 cloves Garlic cloves, peeled and crushed
- 30 ml Olive oil
For browning the meat
Seasoning
- to taste Salt and black pepper
- 5 ml Dried rosemary or thyme(optional)
Optional but recommended for depth of flavour
Liquid
- 300 ml Beef or lamb stock
Reduced quantity for slow cooker
Method
- 1
Pat the lamb shoulder dry with kitchen paper. Season generously with salt and black pepper on all sides.
~5 mins - 2
Heat the olive oil in a large frying pan over medium-high heat. Brown the lamb shoulder on all sides until golden, approximately 3–4 minutes per side. This develops flavour and creates a rich base for the sauce.
~15 minsTip: Do not skip this step as it enhances the final flavour significantly
- 3
Transfer the browned lamb shoulder to your slow cooker.
~2 mins - 4
Add the chopped tomatoes, crushed garlic, dried herbs (if using), and stock to the slow cooker. Stir to combine.
~5 mins - 5
Cover and cook on Low for 8 hours or High for 5 hours, until the lamb is very tender and easily shreds with a fork.
~8 hrsTip: The meat should be fall-apart tender. Cooking time may vary depending on the exact size of your shoulder
- 6
Remove the lamb shoulder carefully and rest on a warm plate for 10 minutes before carving.
~10 minsTip: Resting keeps the meat moist and tender
- 7Optional step
Skim any excess fat from the surface of the sauce. If you prefer a thicker sauce, you may strain it through a sieve over a pan and simmer on the stovetop to reduce.
~5 minsTip: This step is optional depending on your sauce preference
- 8
Carve the lamb and serve with the tomato and garlic sauce. Accompany with crusty bread, potatoes, or fresh seasonal vegetables.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. However, add fresh rosemary or thyme sprigs in the final 30 minutes of cooking to preserve their delicate flavour. Using them from the start can result in over-cooked herbs with a bitter taste
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