Updated 30 September 2026
When it comes to lamb slow cooking, the hard-working cuts are the ones to choose. Shanks and shoulder are full of connective tissue and fat that make them chewy if cooked fast, but after a few hours of gentle heat they turn meltingly tender and give you a rich, glossy sauce. Hogget, which is lamb that's a little older, has even more flavour and suits the slow cooker perfectly. Here's a butcher's guide to slow-cooked lamb, with times, a basic method and our best slow lamb recipes in one place.
The best lamb cuts for slow cooking
| Cut | What it's like | Best for |
|---|---|---|
| Lamb Shanks Double Pack (£12.99) | 2 shanks, 600–800g in total, on the bone | Red wine braises, stews with mash |
| 1kg Hogget Lamb Bone-in Shoulder Chunks (£13.99) | 1kg bone-in hogget shoulder pieces | Curries, stews, slow roasting |
| Lamb shoulder | Well marbled, often on the bone | Slow roasting, pulled lamb |
| Diced lamb | Boneless shoulder or leg pieces | Casseroles, tagines |
Both our lamb shanks and our hogget shoulder chunks are sent frozen and arrive at least partly thawed. Thaw them completely in the fridge before cooking.
Why slow cooking suits these cuts
Shanks and shoulder do a lot of work, so they contain plenty of collagen, the connective tissue that holds muscle together. Cooked quickly, collagen is tough. Cooked slowly in liquid at low heat, it breaks down into gelatine, which makes the meat soft and gives the sauce body. That's why these cuts are better value than leg or loin but can taste even richer. The bone adds flavour, too.
What is hogget?
Hogget is sheep meat from an animal generally aged between about one and two years, older than lamb and younger than mutton. It has a deeper flavour and a bit more fat, which is perfect for slow cooking. Read more in what is hogget?.
A basic slow-cooked lamb braise
This works for shanks or hogget chunks. It serves 2 with the shanks, or 4 with 1kg of hogget.
- Brown the lamb. Season it and brown it well all over in a little oil in a heavy casserole. Set it aside.
- Soften the veg. Add 1 chopped onion, 2 carrots, 2 celery sticks and 3 garlic cloves. Cook for 8–10 minutes.
- Deglaze. Stir in 1 tbsp tomato purée and 1 tbsp plain flour, then pour in 250ml red wine and bubble for 2 minutes.
- Braise. Return the lamb, add 400ml lamb or beef stock, 2 sprigs of rosemary and a bay leaf. The liquid should come most of the way up the meat.
- Cook slowly with the lid on at 150°C (130°C fan, gas 2) for 2½–3 hours, or in a slow cooker on low for 7–8 hours, until the meat falls off the bone.
- Finish. Lift out the lamb, skim the fat from the sauce and reduce it to a glossy gravy.
Lamb slow cooking times
| Cut | Oven at 150°C | Slow cooker (low) | Slow cooker (high) |
|---|---|---|---|
| Lamb shanks | 2½–3 hours | 7–8 hours | 4–5 hours |
| Hogget shoulder chunks (bone-in) | 2½–3 hours | 7–8 hours | 4–5 hours |
| Whole lamb shoulder (about 2kg) | 4–5 hours | 8–10 hours | 5–6 hours |
| Diced lamb | 1½–2 hours | 6–8 hours | 4 hours |
These are guides: slow-cooked lamb is ready when it's tender, not at a set time. The meat should pull away from the bone easily. At that point it's usually around 85–95°C inside, far above the temperature needed to be safely cooked.
Our best slow-cooked lamb recipes
Lamb shanks - How to cook lamb shanks - Lamb shanks in the slow cooker - Slow-cooked lamb shanks with mash - Lamb shank stew with mash
Hogget and shoulder - How to cook hogget lamb shoulder chunks - How to slow cook hogget lamb chunks - Slow roast lamb shoulder chunks - Hogget lamb shoulder curry with rice - How to cook lamb shoulder
Diced lamb - Diced lamb in the slow cooker
Tips for the best slow-cooked lamb
- Brown the meat first. It adds a lot of flavour to the finished sauce.
- Keep it at a gentle simmer, not a boil. Boiling makes the meat stringy.
- Skim the fat. Lamb gives off plenty. Chill the sauce and lift the fat off if you're cooking ahead.
- Make it a day ahead. Braises taste even better the next day.
- Season at the end. The sauce concentrates as it reduces.
What to serve with slow-cooked lamb
Creamy mash, crushed new potatoes, buttered greens, roast root veg or herby couscous. A spoonful of homemade mint sauce or redcurrant jelly on the side lifts the richness.
For more on every lamb cut, see our lamb cuts guide. Browse lamb shanks and all lamb.
Slow-cooked lamb FAQs
What is the best cut of lamb for slow cooking?
Shanks and shoulder. They're full of collagen, which melts during slow cooking and makes the meat tender.
How long does lamb take in a slow cooker?
Shanks and bone-in shoulder chunks take about 7–8 hours on low or 4–5 hours on high, until the meat falls off the bone.
Do you need to brown lamb before slow cooking?
It isn't essential, but browning adds a lot of flavour and colour to the sauce.
Can you overcook lamb shanks?
Yes. If they're cooked for far too long, the meat turns dry and stringy. Check them from the lower end of the time range.
Is hogget good for slow cooking?
Very. It has more flavour and a little more fat than lamb, which suits stews, curries and braises.