How to slow cook lamb

How to slow cook lamb

by Great British Chefs8 December 2014

How to slow cook lamb

The results of slow cooking lamb can be spectacular, as anyone that has enjoyed a braised lamb shoulder for Sunday lunch will attest. Cooking the meat in this way helps to develop deep flavours and produces tender, succulent meat. The most suitable cuts of meat from a lamb are those that have been ‘used’ by the lamb during its life, as these are tougher cuts and have lots of connective tissue. Browning the lamb prior to slow cooking caramelises the meat adding flavour to the final dish.

Cuts of lamb used for slow cooking include shoulder of lamb, lamb shanks, diced leg of lamb, middle neck of lamb and lamb belly.

Here we give a recipe for a lamb casserole, one of the most traditional ways to slow cook lamb.





Preheat the oven to 150˚C/gas mark 2
Place a large frying pan over a high heat and add a little vegetable oil
Once hot, separately brown the vegetables and meat until dark golden in colour
Remove the seared meat and add 100ml of the stock to the pan. Bring to the boil and using a wooden spoon, scrape the base of the pan to release any caramelised pieces stuck to the base
Add the vegetables, meat, braising liquid and remaining stock to a casserole dish or slow cooker, season and cover
Cook for approximately 3 hours. Check on the lamb and baste from time to time, topping up the liquid if it reduces down
If the meat is still not tender after the cooking time, continue to cook, checking every 15 minutes


William Drabble uses lamb neck in his Lamb, potato and pearl barley stew whereas Phil Cornegie stews his lamb shoulder ‘Moroccan style’.

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