When it comes to slow cooked lamb, the best cuts are lamb shoulder and lamb shanks. These cuts contain more connective tissue and marbling, which break down slowly during cooking, resulting in incredibly tender, juicy, and flavourful meat. Lamb shoulder is a popular choice for slow roasting, braising, or stewing, as its rich fat content keeps the meat moist while cooking low and slow. Lamb shanks, on the other hand, are best suited for braising or slow-cooking in sauces, as the long cooking process allows the meat to become fall-off-the-bone tender. Whether you’re making a slow-cooked lamb shoulder with herbs and garlic or a hearty lamb shank stew, these cuts develop deep, rich flavours that make them perfect for comforting and satisfying meals.

The cooking time for slow-cooked lamb depends on the cut and method, but the key is low and slow cooking to achieve tender, flavourful meat. Lamb shoulder requires 4-6 hours on low in a slow cooker or 3-4 hours in the oven at 160°C, allowing the connective tissues to break down for juicy, pull-apart meat. Cooking it with garlic, rosemary, and stock or wine enhances its rich flavour. Lamb shanks, being a tougher cut, need 6-8 hours on low in a slow cooker or 3-4 hours in the oven at 160°C. Slow cooking them in a sauce, such as red wine, tomatoes, or a spiced broth, helps create deep, rich flavours and incredibly tender meat. No matter the cut, always let the lamb rest for 10-15 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness and flavour.

The best way to cook slow-cooked lamb is using a low and slow cooking method, which allows the meat to become tender while developing deep, rich flavours. Some popular cooking techniques include: 

• Slow Cooker: A convenient and easy method, requiring minimal effort while delivering succulent results. Cooking lamb in a slow cooker for several hours on low heat allows the meat to become tender and juicy. Adding herbs, garlic, and a flavourful broth or wine enhances the taste, making the perfect meal. 
• Oven Roasting: For those who enjoy a crispy, caramelised crust while keeping the inside moist, oven roasting is an excellent choice. Cooking at a low temperature (160°C) for several hours allows the lamb to break down gradually, resulting in fall-apart tenderness. Basting the meat with its juices throughout the cooking process ensures it stays moist and full of flavour. 
• Braising: This method involves searing the lamb first to lock in flavour, then slow cooking it in a rich sauce, stock, or wine. Braising is particularly great for lamb shanks and shoulder, as the liquid keeps the meat moist and infuses it with deep, savoury flavours. Cooking in a covered dish ensures the lamb remains juicy and tender throughout the process. 

No matter which method you choose, slow-cooking lamb results in deliciously tender meat that easily falls off the bone, making it a perfect choice for comforting and hearty meals.

You don’t need to marinate lamb before slow cooking, but it can enhance the flavour and tenderness of your meat. Using a marinade helps to infuse the meat with aromatic spices and herbs, creating a deeper, more complex taste. A simple yet effective marinade includes olive oil, garlic, rosemary, thyme, and lemon juice, which complement the rich flavour of lamb while keeping it moist during cooking. For extra tenderness, especially with tougher cuts like lamb shoulder or lamb shanks, a yogurt-based marinade is an excellent choice. The enzymes and acidity in yogurt help break down the muscle fibres, resulting in incredibly soft, fall-apart meat. It’s recommended to marinate the lamb for a few hours or overnight to allow the flavours to fully develop before slow cooking. While marinating isn’t a requirement, it’s a great way to elevate the taste and texture of your dish.

Slow-cooked lamb is a rich, flavourful dish that pairs beautifully with a variety of sides, from hearty comfort foods to fresh, vibrant sides. Creamy, buttery mashed potatoes are a classic choice, perfect for soaking up the tender lamb’s delicious juices and sauces. Roasted vegetables, like carrots and parsnips, seasoned with olive oil and herbs, bring a caramelised sweetness that balances the savoury depth of the lamb. Light and fluffy grains such as couscous or basmati rice provide an ideal base to absorb all the flavourful juices. Warm flatbreads or pita are also a good option, as they’re perfect for scooping up the lamb and its sauces. For something refreshing, a mint yogurt sauce made with garlic and fresh herbs adds a cooling tang. Braised greens or sautéed spinach offer a slightly bitter, nutritious counterpoint, adding both balance and depth to the meal. Whether you’re serving your lamb as a roast, stew, or shredded dish, pairing it with the right sides elevates the experience and creates a well-rounded, satisfying feast.

Buying lamb from an online butcher like The Village Butchers offers many benefits over supermarket shopping, making it a great choice for quality-conscious home cooks. When you order online, this means your meat is fresher, better tasting, and free from unnecessary additives or preservatives. We offer a wider selection of premium and specialty cuts, from Barnsley chops and lamb chump chops to whole lamb shoulders, you can find options that are often unavailable in supermarkets. Each product comes with detailed descriptions and cooking advice, so you can confidently select the right cut for your needs without leaving your kitchen. With the added convenience of fast, chilled delivery straight to your door, you can enjoy high-quality lamb that’s ready to cook when you are. The Village Butchers also focuses on traceability and ethical farming practices. Learn more about the advantages of shopping with a trusted online butcher here and discover why it’s the smarter way to buy lamb.