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Sep 3, 2012 03:28 PM

Lamb Shoulder in Crock pot?

I have a whole piece of baby lamb shoulder. Would cooking it in a crock pot be a good idea? Any suggestions? I have a ton of dried apricots I'd like to use. Thank you.

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  1. I'm personally not a fan of strewed lamb, though I know other people really like it.

    1. I love lamb shoulder. I would roast it uncovered in a 350 oven for as long as it took for the meat to pull apart. I've also done them on a Weber charcoal grill to good effect.

      A crock pot might do a good job but I have not done one that way.

      1. Look up recipes for Lamb Tagine. You can use the apricots.

        1. Remove as much of the fat from the lamb as possible
          Coarsely chopped onion (1 cup)
          Cut carrots into 1/2 inch pieces to make 1 cup carrots,
          Peel and crush 3 cloves garlic
          Peel land chop 1 tablespoon fresh ginger
          ¼ cup golden raisins
          3/4 cups apricots that have been cut into 1/4 inch pieces.
          Set aside 1/3 cup orange juice, 1/4 cup orange or other favorite honey

          Heat some oil in a large pan. Dry off the lamb with a towel and rub it with salt and pepper.
          When the oil is hot, brown the lamb richly on all sides.
          Bring enough chicken stock to cover about ¾ of the lamb in the crock pot to a saucepan and heat it to boiling point.
          Set crock pot to high .....
          Pour about a cup of the chicken broth into your crock pot.
          1 No. 2 can (20 ounces) chopped peeled tomatoes
          1 can tomato paste
          1 cup coarsely chopped onion
          Orange Juice
          Stir to combine all ingredients.
          Allow ingredients to heat through (about 20 minutes)
          Lay the lamb on the bed of vegetables
          Pour the remaining stock over all, put cover on the crock pot and cook at medium for about 4 hours.
          Spread a mixture of orange honey (other honey will work) mixed with 1/4 cup golden raisins
          over top of the lamb.

          6 Replies
          1. re: todao

            That sounds amazing. Thank you for taking the time to share the recipe.

            1. re: DaisyM

              You're welcome. When combining the orange juice, chicken stock, etc., add them a little at a time and taste the results so you can make adjustments to suit your preferences. Some folks prefer the finished dish to be on the sweeter side, others prefer that the sweetness be a little bit reserved.

              1. re: todao

                i am goingt to make this after my vacation to New Jersey

                1. re: jpr54_1

                  OK. I read that four times and I find it more opaque than many of my own posts. You gotta clarify. Why would anyone vacation in Jersey? Was that your subtle joke, if so, I love it. If not, I reiterate, "WHY?"

                  1. re: MGZ

                    let's not be nasty-
                    I am retired and live in Broward County, Florida.
                    My son and daughter in law live in Northern N.J.
                    It was Not a subtle joke.
                    I enjoy vacationing with my family and children
                    There r worse places to vacation-
                    I plan on going into NYC and to do some food shopping.
                    To each his own.
                    and where DO U vacation?
                    maybe u might understand if u were a parent!
                    AND WHY DO U LIVE IN SOUTHERN N.J.?

                    1. re: jpr54_1

                      Ahh, family. I get it now. No one comes here without some tie, I s'pose.

                      In truth, I was kinda makin' fun of myself.

          2. I also like this one from Anne Burrell.
            I think it would adapt well to a lamb shoulder. It's more savory than sweet and I'd simply brown the shoulder in whatever I had available (a dutch oven isn't necessary) and cook it in the crock pot on medium for about 4+ hours until I liked the texture of the lamb.