5.0 from 3 votes
Slow Cooker Pulled Lamb
Fall-off-the-bone slow cooker pulled lamb; this is an easy-to-make one-pot lamb dish that you can serve as a roast dinner, in burgers, tacos, or salads.
Prep Time
10 mins
Cook Time
7 hrs
Servings: 6 people
Calories: 281 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3.5 – 4.5 lbs bone-in shoulder of lamb 1.5 – 2 kg
- 2-3 tablespoons lamb seasoning Notes 1 and 2
- fine sea salt to taste, Note 2
- ½ teaspoon ground black pepper
- 3 garlic cloves grated
- zest of 1 lemon
- 1 medium onion
- ½ cup low sodium chicken stock or lamb stock, 125 ml
- ½ cup white wine 125 ml
Instructions
- Prepare the lamb shoulder: Trim the excess fat from the shoulder of the lamb (Note 3). Pat it dry with paper towels.
- Seasoning: Mix the lamb seasoning with a bit of salt and pepper. Add grated garlic cloves, lemon zest, and juice. Rub the shoulder with the seasoning.2 tablespoon lamb seasoning + sea salt depending on the saltiness of the seasoning + ½ teaspoon pepper + 3 grated garlic cloves + zest of 1 lemon
- Assemble the pot: Chop the onion and place it in the pot. Pour the stock and the wine into the pot. Place the meat into the pot as well.1 onion + ½ cup/ 125 ml stock + ½ cup/ 125 ml white wine
- Slow cook the lamb on LOW for 7-8 hours or on HIGH for 4-5 hours; the cooking time depends on the type of pot you use (Note 4).
- Shred lamb: Carefully lift the lamb shoulder from the pot and place it on a large platter. Shred the meat with two forks. Spoon some of the cooking juices over the meat and serve.
- The gravy is optional; I only make it if I want to serve the pulled pork as a roast dinner with mashed or roasted potatoes. You will not need it if you intend to serve the shredded meat in burger buns or tacos (Note 5).
Cup of Yum
Notes
- Seasoning: You can use our homemade lamb seasoning or the seasoning of your choice. Any favorite dry rub will be fine.
- Salt: The seasoning you use might contain salt. Make sure you check and adjust the amount of salt you add accordingly.
- Fat: If the lamb is covered with a very thick layer of skin and fat, I remove it as well. However, that might only sometimes be the case; depending on where you buy the meat, it might be trimmed or covered with a thick layer of fat.
- The cooking time depends on your pot type; cookers with a ceramic pot (like mine) might need longer than those with a metal pot. Check after 4 hours on HIGH and 7 hours on LOW; the meat should be fall-apart tender. If it’s not, give it another 30 minutes and check again.
- Gravy: Remove as much fat from the drippings as possible. Strain the liquid and pour it into a large shallow bowl. Refrigerate it for about 15 minutes; it will be easier to remove excess fat from the surface using a large flat spoon. Pour the liquid into a small saucepan and bring it to a boil. In the meantime, mix 3 tablespoons of cornstarch with 3-4 tablespoons of cold water; you should have a thick yet pourable paste. Whisk the mixture into the cooking liquid. Let the gravy bubble shortly while whisking continuously. Adjust the seasoning if necessary.
Nutrition Information
Serving
1portion from 6
Calories
281kcal
(14%)
Carbohydrates
3g
(1%)
Protein
39g
(78%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
122mg
(41%)
Sodium
139mg
(6%)
Potassium
613mg
(18%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 281
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 281kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 39g | 78% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 139mg | 6% |
| Potassium | 613mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.