Can I use a boneless lamb shoulder in the slow cooker?

You can, though bone-in lamb shoulder tends to be more flavourful and stays wonderfully moist during the long, slow cook. If using boneless, reduce the cooking time slightly — check at 6.5 hours on Low or 4 hours on High.

My lamb shoulder is too large for the slow cooker — what should I do?

Ask your butcher to halve the shoulder, or choose a smaller joint of around 1.5 kg. Alternatively, you can remove the bone and roll the shoulder so it fits more easily inside the pot. Cooking time may be slightly shorter for a smaller joint.

Can I prepare this lamb the night before?

Absolutely. Rub the lamb with the spice mix, cover, and refrigerate overnight. In the morning, sear the lamb, place everything in the slow cooker, and switch it on. The overnight marination actually improves the flavour significantly.

What can I use instead of sumac in the salad?

If you can't find sumac, use a squeeze of extra lemon juice combined with a tiny pinch of ground cumin. Za'atar spice mix also works well as it contains sumac along with other complementary herbs.

Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad

by Christian Petracca

LambSlow cooker adapted

Published 15 April 2026Original video

This beautifully spiced lamb shoulder is rubbed with a fragrant Middle Eastern spice blend and slow cooked until it falls apart at the touch of a fork. The warming flavours of cumin, coriander, cinnamon, and sumac infuse the meat as it gently braises for hours. Served with a fresh cauliflower and chickpea salad dressed with lemon and herbs, it makes an impressive yet effortless centrepiece. This recipe has been adapted for the slow cooker, making it ideal for a hands-off weekend feast. Simply prepare the lamb in the morning and let your slow cooker do the hard work.

Video thumbnail: Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad

Watch: Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad

Original recipe video — click to play

Original video by Christian Petracca29k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 4-5 hours at 160°C in oven

Slow cooker adaptation notes

• Lamb shoulder is seared in a hot pan before transferring to the slow cooker for maximum flavour and colour. • Liquid reduced compared to a traditional braise as the slow cooker retains moisture. • Fresh herbs, lemon juice, and yoghurt are added after cooking to preserve their brightness. • The cauliflower and chickpea salad is prepared separately and served alongside. • If you prefer roasted cauliflower, roast it in the oven while the lamb rests.

Ingredients

Servings:

Units:

Lamb

2 kg bone-in lamb shoulder
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp smoked paprika
½ tsp ground turmeric
1 ½ tsp salt
1 tsp black pepper, freshly ground
6 garlic cloves
, crushed
2 onion, roughly sliced
Placed in the base of the slow cooker to create a trivet
150 ml chicken or lamb stock
Reduced quantity for slow cooker

Cauliflower & Chickpea Salad

1 cauliflower, cut into small florets
Prepared separately as a side salad
Approximately 500g
400 g tinned chickpeas
, drained and rinsed
Prepared separately as a side salad
1 tin
2 tbsp olive oil
For the salad
1 tsp sumac
For the salad
1 lemon, juiced
For the salad dressing
½ red onion, finely sliced
For the salad
15 g fresh flat-leaf parsley, roughly chopped
For the salad
10 g fresh mint leaves, roughly chopped
For the salad

To Serve

150 g natural yoghurt
Serve on the side; do not add to the slow cooker
50 g pomegranate seeds(optional)
Garnish
6 flatbread or pitta, warmed(optional)
Serve alongside

Method

1
Mix together the cumin, coriander, cinnamon, smoked paprika, turmeric, salt, and black pepper in a small bowl. Rub the spice mix all over the lamb shoulder, pressing it into any crevices. For best results, do this the night before and refrigerate uncovered.
~10 mins
Tip: Marinating overnight gives a deeper flavour but you can do this on the day if needed.
2
Heat the olive oil in a large frying pan over a high heat. Sear the lamb shoulder on all sides until deeply browned, about 3–4 minutes per side. This step is well worth it for flavour and colour.
~10 mins
3
Scatter the sliced onions and crushed garlic cloves across the base of the slow cooker. Pour in the stock.
~3 mins
Tip: The onions act as a natural trivet, keeping the lamb elevated slightly.
4
Place the seared lamb shoulder on top of the onions in the slow cooker. Put the lid on and cook on Low for 8 hours or High for 5 hours, until the lamb is completely tender and falling off the bone.
Tip: Resist the urge to lift the lid during cooking as this releases heat and moisture.
5
About 30 minutes before the lamb is ready, prepare the cauliflower and chickpea salad. Toss the cauliflower florets and drained chickpeas with olive oil and a pinch of salt. Spread on a baking tray and roast at 200°C (180°C fan / 400°F / Gas 6) for 20–25 minutes until golden and slightly charred at the edges.
~25 mins
Tip: You can also leave the cauliflower raw for a crunchier salad if you prefer.
6
Transfer the roasted cauliflower and chickpeas to a large bowl. Add the finely sliced red onion, chopped parsley, mint, sumac, and lemon juice. Toss gently to combine and season to taste.
~5 mins
7
Once the lamb is done, carefully lift it onto a serving platter or board. It should be so tender it almost falls apart. Strain the cooking juices from the slow cooker into a small jug, skim off any excess fat, and drizzle over the lamb.
~5 mins
8
Serve the lamb shoulder with the cauliflower and chickpea salad alongside, a generous dollop of natural yoghurt, a scattering of pomegranate seeds, and warm flatbreads.
~2 mins

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: You can, though bone-in lamb shoulder tends to be more flavourful and stays wonderfully moist during the long, slow cook. If using boneless, reduce the cooking time slightly — check at 6.5 hours on Low or 4 hours on High.

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