Slow cooked lamb shoulder is one of those timeless dishes that rewards patience with incredible flavour. As it gently roasts, the meat becomes meltingly tender, infused with rosemary, garlic, olives and sweet figs. The result is a rich, Mediterranean-inspired dish that’s made for sharing around a generous table.
When is the best time for slow cooked lamb shoulder?
Whether you’re preparing a relaxed Sunday lunch, hosting friends or gathering the family for a special meal, this recipe delivers maximum flavour with very little hands-on effort. Slow cooking transforms the lamb into succulent, fall-apart perfection while the figs caramelise into a naturally sweet sauce balanced by briny olives and robust red wine.
As both a chef and clinical nutritionist, I love pairing quality Australian lamb with antioxidant-rich ingredients such as figs, garlic, olive oil and herbs. Together they create a nourishing meal that celebrates seasonal produce and the simple pleasure of cooking slowly.
Serve with steamed green beans, roasted vegetables, creamy mash or a crisp seasonal salad for a memorable meal everyone will enjoy.
Nutrition & Food as Medicine
Quality lamb provides complete protein along with highly bioavailable iron, zinc and vitamin B12, making it an excellent choice for supporting muscle health and energy production. Garlic, rosemary and extra virgin olive oil contribute naturally occurring antioxidant compounds, while fresh figs add fibre and polyphenols that complement this richly flavoured dish. Enjoy alongside plenty of seasonal vegetables for a balanced meal.
FAQs
Can I make this recipe in a slow cooker?
Yes. Simply combine all ingredients in the slow cooker and cook on Low for 6–8 hours until the lamb is tender enough to pull apart.
Should lamb shoulder be covered while cooking?
Covering the lamb for most of the cooking time helps retain moisture. Remove the cover during the final 30–60 minutes to develop a beautifully caramelised finish.
Can I prepare this recipe ahead of time?
Absolutely. Slow cooked lamb often tastes even better the next day as the flavours continue to develop.
What vegetables pair well with lamb shoulder?
Green beans, roasted pumpkin, Hasselback potatoes, cauliflower purée, eggplant and seasonal greens all make excellent accompaniments.
Can I freeze leftover lamb?
Yes. Store cooled lamb in an airtight container and freeze for up to three months. Defrost overnight in the refrigerator before gently reheating.
Slow cooked lamb shoulder with figs and olives
- Total Time0 hours
- Yield6 1x
Easter Sunday calls for lazy lunches or shared table eating. Cool weather and lots of rain means slow cooked food and lots of Middle Eastern inspired salads and share plates. Think figs, pomegranate, sumac and eggplant. Autumn aphrodisiac food at its finest! Photography by Nelly le Comte as part of our autumn food styling sessions.
Ingredients
Instructions
Oven method
- Preheat oven to 140°C.
- In a deep heavy based baking dish arrange all ingredients.
- Marinate for 30 minutes.
- Transfer to the oven and roast slowly for 2 hours.
- Increase the temperature to 180°C and continue to cook another 30-60 minutes until the lamb is tender and falling apart.
Slow cooker method
- Arrange all ingredients in the slow cooker pot.
- Add a little water or stock if you feel there is not enough liquid.
- Remember that you want a dry slow cooked lamb and not a wet dish.
- Cook for 6-8 hours until the lamb is tender and falling apart
Notes
Serve with steamed green beans and Hasselback potatoes.
Looking for more lamb inspiration?
Watch the entertaining Australian Lamb “Gotta Love Some Lamb” campaign on YouTube and celebrate one of Australia’s favourite ingredients.
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