a majorly delicious & majorly easy lamb slow cooker recipe. lamb shoulder slowly simmers away with tons of garlic, fresh rosemary, & balsamic vinegar, then gets shredded for the best slow cooker lamb sandwiches. an easy & delicious recipe for any fall potluck, football get-together, or holiday party this season!
- 1 3-lb American lamb shoulder roast, excess fat trimmed (see Recipe Notes)
- ½ cup low-sodium beef stock
- 1 cup aged balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 sweet onion, thinly sliced
- 6 cloves garlic, minced
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 6–8 buns/rolls of choice, toasted
- arugula or greens of choice
- crumbled feta
- balsamic glaze (see Recipe Notes)
- Slow cook the lamb: Add the lamb shoulder to a slow cooker. If your lamb roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slow cooks. Pour the beef stock and aged balsamic vinegar over top. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, bay leaf, Kosher salt, and ground black pepper. Slow cook on low for 8 hours, tossing the lamb every so often if you’re around, until the lamb shreds easily with a fork.
- Shred the lamb: Transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tons, shred the lamb into pieces as chunky or fine as you’d like. Before you add the lamb back into the slow cooker, drain the fat from the juices in the slow cooker, as desired. I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes. The lamb will absorb some of the excess liquid!
- Assemble the sandwiches! Place a handful of arugula on top of ½ of a toasted bun. Top with some shredded lamb. Finish with some crumbled feta, and a drizzle of balsamic glaze, as desired. Enjoy!
- Lamb: This recipe calls for a whole lamb shoulder roast. Pictured in this blog post is the same cut of lamb, but sliced into steaks, which simply helped me to cook the lamb in 5 hours the day I photographed this recipe. When it comes to buying lamb, it’s so important to choose American lamb, vs imported. It’s not only fresher, but buying American also supports local ranchers & family farms across the country who are committed to the quality & welfare of their animals. Be sure to ask your butcher where they source their lamb, or check out the American Lamb Board’s website for more details. They have a full list of distributors & farmers throughout the country!
- Balsamic glaze is really similar to reduced balsamic. It’s slightly sweet and has a great syrupy texture. I love the one that Trader Joe’s sells, but you can find some sort of balsamic glaze in a squeeze bottle near the vinegars and oils in most grocery stores. If you want to make your own reduced balsamic at home, simply add a nicely aged balsamic vinegar to a saucepan over medium-low heat and simmer, stirring often, until it has reduced by half.
Keywords: lamb, slow cooker lamb sandwiches, lamb shoulder recipe