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Lamb

Lamb shanks and shoulder reward a long gentle cook.

Shanks, neck and shoulder can become excellent with time. Keep the heat gentle, use enough liquid and let the meat relax before serving.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best method Slow cooker or covered casserole
Slow cooker low 7-9 hours for shanks, 8-10 hours for shoulder pieces
Slow cooker high 4-6 hours depending on size
Oven braise 150-160C for 3-4.5 hours
Rest 10-20 minutes for large pieces
Method

Cook it in order.

  1. Trim heavy excess fat but leave enough to protect the meat.
  2. Brown the lamb for colour if time allows.
  3. Add aromatics and hot stock, wine or sauce so the meat is partly covered.
  4. Cook until the meat is soft enough to pull from the bone or shred.
  5. Rest larger pieces briefly and spoon off excess fat before serving.
Avoid

Common mistakes.

Leaving too much surface fat in the sauce.

Cooking shoulder pieces too briefly.

Serving straight away without letting large pieces settle.