Nigella’s Slow Cooked Lamb Shoulder is a melt-in-your-mouth dish that transforms a simple lamb shoulder into a tender, flavorful meal with minimal effort. With slow cooking, the lamb becomes so soft that it can be pulled apart with a fork, while the rich juices and herbs infuse the meat with deep, comforting flavors. This dish is perfect for a family dinner or a special gathering, offering a show-stopping yet simple way to serve lamb.
What is Nigella Slow Cooked Lamb Shoulder?
Nigella’s Slow Cooked Lamb Shoulder is a low-and-slow cooking method that results in incredibly tender, succulent lamb. Cooked in the oven with aromatic herbs, garlic, and wine, the lamb is allowed to be basted in its own juices, resulting in a dish that’s packed with flavor and beautifully moist. It’s a dish that requires little hands-on time, but the end result is nothing short of impressive.
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Why You Should Try This Recipe
- Effortless cooking: The oven does most of the work, making this a stress-free dish.
- Rich, deep flavors: Slow cooking allows the lamb to absorb all the aromatic herbs and wine, creating a luxurious dish.
- Tender, fall-apart lamb: The long cooking time results in a perfectly tender lamb that’s easy to pull apart.
- Perfect for gatherings: It’s a showstopper that’s ideal for serving guests or enjoying a special family meal.
- Great for leftovers: The leftover lamb can be used in sandwiches, salads, or wraps.
Ingredients Needed to Make Nigella Slow Cooked Lamb Shoulder
- Lamb shoulder (2 kg / 4.4 lbs): Bone-in, for maximum flavor and tenderness.
- Garlic (6 cloves): Peeled and smashed, adding a robust, aromatic base.
- Fresh rosemary (a few sprigs): Adds earthy and fragrant notes to the lamb.
- Olive oil (2 tbsp): For browning and flavor.
- White wine (200ml / 1 cup): Adds acidity and depth to the dish.
- Chicken stock (500ml / 2 cups): Keep the lamb moist during cooking.
- Lemon (1): For zest and a squeeze of juice, brightening the flavors.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large roasting pan
- Aluminum foil
- Oven mitts
- Knife and chopping board
- Basting brush or spoon
- Measuring cups and spoons
Instructions to Make Nigella Slow-Cooked Lamb Shoulder
1. Preheat the Oven:
- Set the oven: Preheat your oven to 150°C (300°F) for a low, slow cook.
2. Prepare the Lamb:
- Season the lamb: Rub the lamb shoulder with olive oil, salt, and pepper. Make small incisions in the meat and stuff each with a garlic clove and a sprig of rosemary.
- Brown the lamb: Heat a large roasting pan over medium heat and brown the lamb on all sides until golden. This step adds flavor to the meat.
3. Add the Liquid:
- Add wine and stock: Pour the white wine and chicken stock around the lamb in the roasting pan. This will keep the lamb moist as it cooks and form a delicious base for the sauce.
4. Slow Cook the Lamb:
- Cover and cook: Cover the lamb tightly with aluminum foil and place it in the preheated oven. Cook for 4-5 hours, basting the lamb with its juices halfway through. The lamb is done when it easily pulls apart with a fork.
5. Serve:
- Let the lamb rest: Remove the lamb from the oven and allow it to rest for 10-15 minutes before serving. Serve with the rich, flavorful juices spooned over the top.
What Goes Well With Nigella Slow Cooked Lamb Shoulder
- Roasted vegetables: Serve alongside roasted carrots, parsnips, or potatoes for a hearty meal.
- Mashed potatoes: Creamy mashed potatoes pair perfectly with the tender lamb and its rich sauce.
- Fresh salad: A light salad with lemon vinaigrette adds a refreshing contrast to the richness of the lamb.
- Flatbread: Serve with warm flatbread to soak up the flavorful juices.
- Steamed greens: Broccoli, green beans, or spinach add a healthy, vibrant side.
Expert Tips for Making the Best Nigella Slow Cooked Lamb Shoulder
- Don’t rush the cooking: Slow cooking is key to achieving tender, melt-in-your-mouth lamb. Give it time for the best results.
- Use bone-in lamb: The bone helps to keep the lamb moist and adds extra flavor to the dish.
- Baste the lamb: Basting the lamb with its own juices during cooking ensures that it stays moist and flavorful.
- Rest the lamb: Letting the lamb rest before serving allows the juices to redistribute throughout the meat.
- Skim the fat: If the sauce is too fatty, skim off some of the fat before serving for a lighter finish.
Easy Variations of Nigella Slow-Cooked Lamb Shoulder
- Herb variation: Try using thyme, oregano, or mint instead of rosemary for a different herb flavor.
- Add vegetables: Add chunks of carrots, onions, and potatoes to the roasting pan for a complete one-pan meal.
- Wine substitute: If you don’t want to use wine, replace it with extra chicken stock or a splash of balsamic vinegar for richness.
- Spicy option: Add a sprinkle of chili flakes or smoked paprika for a touch of heat and depth.
- Lemon and garlic twist: Add more lemon zest and a whole head of garlic for an extra fragrant version.
Best Practices to Store Nigella Slow Cooked Lamb Shoulder
- Refrigerate leftovers: Store leftover lamb in an airtight container in the fridge for up to 3 days.
- Freeze for later: The lamb freezes well. Shred the meat and store it in individual portions in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label containers before freezing to track freshness.
Best Practices to Reheat Nigella Slow Cooked Lamb Shoulder
- Oven method: Reheat the lamb in a preheated oven at 150°C (300°F) for 15-20 minutes until warmed through.
- Stovetop method: Gently reheat the lamb in a saucepan over medium heat with some of its cooking juices to keep it moist.
- Microwave method: Reheat individual portions in the microwave on medium heat for 2-3 minutes, covering to prevent drying out.
How Can I Make Nigella Slow Cooked Lamb Shoulder Healthier?
- Trim excess fat: Trim any visible fat from the lamb before cooking to reduce the fat content.
- Use low-sodium stock: Choose low-sodium chicken stock to control the salt content.
- Add more vegetables: Add root vegetables like carrots and parsnips to the roasting pan for added fiber and nutrients.
- Reduce oil: Use less olive oil when browning the lamb for a lighter dish.
Nutrition Value (per serving):
- Calories: 500
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 5g
- Protein: 40g
- Fiber: 2g
FAQs
Can I use boneless lamb shoulder for slow cooking?
Yes, boneless lamb shoulder can be used for this recipe. However, bone-in lamb adds extra flavor and moisture to the dish. If using boneless, reduce the cooking time slightly as it may cook faster.
Do I need to sear the lamb before slow cooking?
Searing the lamb before slow cooking adds a richer flavor and color to the dish. While it’s not strictly necessary, it helps to lock in the juices and create a more flavorful final result.
Can I make slow-cooked lamb shoulder in advance?
Yes, slow-cooked lamb shoulder can be made ahead of time. Simply cook it as directed, then let it cool and store in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop before serving.
What can I serve with slow-cooked lamb shoulder?
Slow-cooked lamb shoulder pairs well with roasted vegetables, mashed potatoes, steamed greens, or crusty bread to soak up the delicious juices. You can also serve it with rice or couscous for a more substantial meal.
Final Words
Nigella’s Slow Cooked Lamb Shoulder is the perfect centerpiece for a special meal or Sunday roast. With tender, fall-apart lamb and a rich, flavorful sauce, this dish is sure to impress.
More By British Baking Recipes
- Jamie Oliver Chicken Fricassee
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Slow Roast Leg of Lamb
Nigella Slow Cooked Lamb Shoulder Recipe
- Prep Time: 15
- Cook Time: 240
- Total Time: 4 hours 15 minutes
- Yield: 4
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
Description
Nigella’s Slow Cooked Lamb Shoulder is a low-and-slow cooking method that results in incredibly tender, succulent lamb. Cooked in the oven with aromatic herbs, garlic, and wine, the lamb is allowed to baste in its own juices, resulting in a dish that’s packed with flavor and beautifully moist. It’s a dish that requires little hands-on time, but the end result is nothing short of impressive.
Ingredients
- Lamb shoulder (2 kg / 4.4 lbs): Bone-in, for maximum flavor and tenderness.
- Garlic (6 cloves): Peeled and smashed, adding a robust, aromatic base.
- Fresh rosemary (a few sprigs): Adds earthy and fragrant notes to the lamb.
- Olive oil (2 tbsp): For browning and flavor.
- White wine (200ml / 1 cup): Adds acidity and depth to the dish.
- Chicken stock (500ml / 2 cups): Keep the lamb moist during cooking.
- Lemon (1): For zest and a squeeze of juice, brightening the flavors.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Preheat the Oven:
- Set the oven: Preheat your oven to 150°C (300°F) for a low, slow cook.
2. Prepare the Lamb:
- Season the lamb: Rub the lamb shoulder with olive oil, salt, and pepper. Make small incisions in the meat and stuff each with a garlic clove and a sprig of rosemary.
- Brown the lamb: Heat a large roasting pan over medium heat and brown the lamb on all sides until golden. This step adds flavor to the meat.
3. Add the Liquid:
- Add wine and stock: Pour the white wine and chicken stock around the lamb in the roasting pan. This will keep the lamb moist as it cooks and form a delicious base for the sauce.
4. Slow Cook the Lamb:
- Cover and cook: Cover the lamb tightly with aluminum foil and place it in the preheated oven. Cook for 4-5 hours, basting the lamb with its juices halfway through. The lamb is done when it easily pulled apart with a fork.
5. Serve:
- Let the lamb rest: Remove the lamb from the oven and allow it to rest for 10-15 minutes before serving. Serve with the rich, flavorful juices spooned over the top.
