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Moroccan Inspired Slow-Cooked Shetland Lamb Shoulder

Published on May 18, 2021 • Last updated July 13, 2024 by Elizabeth
Jump to Recipe Print Recipe

In this recipe, local, organic Shetland lamb shoulder is rubbed in a blend of Moroccan spices before being seared and slow-cooked with tomatoes, chickpeas and apricots until the lamb is fall-off-the-bone tender. Includes both oven and slow-cooker recipe instructions.

This recipe was originally published in January 2012 and was republished with new photos and information in May 2021.

Prep Time: 20 minutes

Cooking Time: 4 hours

Difficulty: Easy

Dark moody image of slow cooked Moroccan lamb shoulder in a black clay pottery cooking dish.
Table of Contents[Hide][Show]
  • Lamb shoulder – perfect for slow cooking
  • What to serve with this slow-cooked lamb shoulder recipe
  • What you’ll need…
  • How to make it…
  • Does the shoulder of lamb have a bone?
  • Is lamb shoulder fatty?
  • Should you seal lamb before slow cooking?
  • What is lamb shoulder good for?
  • Morrocan Slow-cooked Lamb Shoulder Recipe
  • Pin this recipe for later
  • Other lamb recipes you might like

Lamb shoulder – perfect for slow cooking

The shoulder of lamb is one of the most perfect cuts of meat for slow cooking. It’s also one of the most environmentally sustainable meats (I’m talking Scottish hill-farmed sheep here from your local butchers, not New Zealand lamb from the supermarket).

The lamb’s shoulder is a muscle that works hard during its short lifetime, which means it’s packed full of flavour. However, because it has had to work hard, it benefits from slow cooking to make it tender. It’s a less expensive alternative to the leaner leg of lamb, making it a valuable, nutritious ingredient for family meals.

Slow cooking this cut of lamb with the bone-in will add even more flavour to the finished dish.

A top down Moroccan lamb feast showing slow cooked lamb, jewelled couscous, hummus and spiced yoghurt.

What to serve with this slow-cooked lamb shoulder recipe

This recipe pairs really well with jewelled couscous with puy lentils and pomegranate, hummus, a simple layered tomato salad and a flatbread like Baladi or khobez.

I also like to serve some plain natural yoghurt drizzled with a little lemon-infused olive oil and sprinkled with paprika.

Although this recipe takes a long time to slow cook, leftovers taste even better the following day.

You can also freeze this recipe for later, defrost and reheat it for an effortless midweek meal later!

Photo of a shoulder of lamb and all the ingredients needed for this Moroccan-style slow cooked lamb shoulder recipe.

What you’ll need…

  • Spices – use whole cumin, coriander and fennel seeds, toasted and freshly ground for maximum flavour, and cayenne pepper and cinnamon sticks.
  • Lamb shoulder – something locally and ethically reared. Mine comes from Uradale Farm.
  • Olive oil – for searing the meat before slow cooking. This keeps in moisture and adds to the flavour.
  • Brown onion – finely chopped for a base flavour.
  • Tomato paste – adds a tomato richness to the sauce.
  • Lamb stock – ideally made from scratch (check out my bone broth recipe), but a stockpot works too. Can substitute with chicken stock.
  • Chickpeas – tinned is fine. Wash and drain them well before using. Alternatively, soak and cook 125 grams of dried chickpeas.
  • Dried apricots – add a delicious fruity flavour to the dish. Substitute with raisins or figs if you wish (or a mixture of all three).
  • Tinned tomatoes – whole tinned plum tomatoes in tomato juice are ideal for this recipe, but regular tinned chopped tomatoes will work, too.
  • Fresh ginger – imparts warmth and flavour to the dish.
  • Lemon zest – brings out the other flavours in the finished dish.
  • Fresh coriander leaves – to garnish.
Six step collage depicting the steps needed to make this recipe.

How to make it…

  1. Rub the toasted, ground spices mixed with salt into the lamb.
  2. Heat a splash of olive oil in a shallow casserole pan and brown the meat. Set aside or place into a slow cooker if using.
  3. Heat the remaining olive oil in the same pan and saute the onions and any remaining spice mixture until softened.
  4. Add the tomato puree, stock, chickpeas, apricots, cinnamon sticks, ginger and lemon zest and bring to a boil.
  5. Return the meat to the pan or add the liquid to the slow cooker bowl.
  6. Cover and slow cook in a preheated 140 °C (fan)/ 160 °C/ gas mark 3 oven for 3 1/2 – 4 hours or for 5-8 hours in a slow cooker.

Click here for the full recipe instructions (including slow cooker instructions)

Close up image of slow cooked Moroccan lamb in a black pottery bowl.

Does the shoulder of lamb have a bone?

Yes, and we recommend buying a whole bone-in lamb shoulder for the best flavour, however, you can get boneless shoulder of lamb which is perfect for stuffing and roasting. Alternatively, you can buy a cubed lamb shoulder.

Is lamb shoulder fatty?

Yes, and this is why it tastes so good. Slow-cooking lamb shoulder makes it even more tender and delicious.

Should you seal lamb before slow cooking?

No, you don’t really need to if you’re short of time. Contrary to popular belief, browning the meat does not lock in moisture before slow cooking. However, it does add to the flavour of the finished dish. It also looks nicer, I feel, especially if you are serving the lamb shoulder whole instead of shredded.

What is lamb shoulder good for?

Lamb shoulder, because it’s a tougher, fattier cut of lamb, is good for slow cooking and stewing. You might like my easy gluten-free lamb curry recipe, which is made from cubed lamb shoulder.

Close up photo of slow cooked lamb shoulder.

Recipe Difficulty Levels

Easy

Requires basic cooking skills and ingredients you most likely already have in your kitchen.

Moderate

Requires more experience, preparation and/or cooking time. You may have to source special ingredients.

Challenging

Recipes requiring more advanced skills and experience and maybe some special equipment.

Morrocan Slow-cooked Lamb Shoulder Recipe

In this recipe, local, organic lamb shoulder is rubbed in a blend of Moroccan spices before being seared and slow-cooked with tomatoes, chickpeas and apricots until the lamb is fall-off-the-bone tender.
4.40 from 28 votes
Print Pin Rate
Course: Main Course
Cuisine: Middle Eastern
Prep Time: 20 minutes minutes
Cook Time: 4 hours hours
Servings: 8 people
Calories: 363kcal
Author: Elizabeth

Ingredients

  • 1 tbsp whole cumin seeds
  • 2 tsp whole coriander seeds
  • 1 tsp fennel seeds
  • 1.5 tsp Shetland sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1.5 kg lamb shoulder bone-in weight
  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 1 tbsp tomato puree
  • 250 ml lamb stock
  • 400 grams tinned chopped tomatoes
  • 400 grams tinned chickpeas
  • 150 grams dried apricots coarsely chopped
  • 2 cinnamon sticks
  • 1 tbsp fresh ginger root minced
  • 1 lemon zest only
  • fresh coriander leaves to garnish

Affiliate Links

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Equipment

casserole dish
slow cooker
measuring jug
mortar and pestle
Prevent your screen from going dark

Instructions 

  • Toast your cumin, coriander and fennel seeds in a dry pan. Grind to a coarse powder in a mortar and pestle.
  • Mix the toasted spices with the cayenne, salt and freshly ground black pepper.
  • Rub the spice mixture all over the outside of the lamb shoulder.
  • Heat half of the oil in a large casserole dish (or saute pan) and sear the outside of the lamb all over. Set aside, or place in a slow cooker, if using.
  • Heat the remaining oil in the casserole dish and saute the onions with any spice mixture which may be left in the bowl. Cook the onions for approximately five minutes, until softened.
  • Add the lamb stock and deglaze the pan, scraping up any tasty browned bits leftover from browning the lamb.
  • Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots.
  • Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker.
  • Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low.
  • Serve the lamb whole, or shredded mixed into the sauce and garnished with fresh coriander leaves.

Nutrition

Calories: 363kcal | Carbohydrates: 33g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 642mg | Potassium: 889mg | Fiber: 7g | Sugar: 15g | Vitamin A: 827IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 5mg

Pin this recipe for later

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Category: Aald Harbour Hoose Recipes, Hoof & Feather, Lamb, RecipeTag: lamb recipe, lamb shoulder recipe, slow cooked recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Crunchy Cricket Granola
Next Post:Old Fashioned Bourbon and Orange Bitters Ice Cream

Reader Interactions

Comments

  1. Claire

    April 20, 2025 at 7:20 am

    5 stars
    I made this a month ago and it was such a hit that everyone has asked for it again today, Easter Sunday, instead of traditional lamb!
    Last time I improvised a bit with the spices, using a Moroccan mix of spices rather than all the separate spices and it was amazing. I also left out the tomato puree as I didn’t have any. I added extra apricots for even more sweetness. It’s the kind of dish that doesn’t rely on you following the receipt exactly- which really suits me as I am usually missing something! I also only cooked it for 3 hours instead of 4 as it was getting late! Again, no problem. I bet it’s always delicious no matter what you do. My new favourite lamb recipe! Thank you for sharing it.

    Reply
    • Elizabeth

      April 20, 2025 at 11:51 am

      Fantastic! I am so glad you like it! I’m the same way with this recipe, it’s just sort of ‘guidelines’ and I adapt depending on what mood/ingredients I’ve got. It’s very forgiving, and leftovers freeze excellently!

      Reply
  2. Jo Swiers

    October 12, 2023 at 11:18 am

    5 stars
    Came across this recipe and made it for a birthday dinner yesterday with a salt marsh lamb shoulder, home made naans and your jewelled couscous recipe. Everyone loved it, and plenty of leftovers. Thank you!

    Reply
    • Elizabeth

      October 13, 2023 at 10:34 am

      Oh wow, thank you so much for letting my recipes be a part of your birthday celebrations and I am delighted it went down well! Thank *you*!

      Reply
  3. Lauren

    February 17, 2022 at 10:59 am

    5 stars
    You forgot to mention adding the chopped tomatoes. . .

    Reply
    • Elizabeth Atia

      February 18, 2022 at 10:11 am

      Oh my goodness, so I did. Remedied! Thank you for letting me know!

      Reply
  4. Michelle

    May 19, 2021 at 2:40 am

    5 stars
    Love all of the flavors, and the lamb is so tender from being slow cooked.

    Reply
  5. Rachna

    May 18, 2021 at 5:35 pm

    5 stars
    The lamb looks mouthwatering tasty. I love the use of all the spices to make it so flavourful. Definitely a recipe worth trying out.

    Reply
  6. Wanda

    May 18, 2021 at 5:15 pm

    5 stars
    I love everything about this recipe and how you plated it. I know what I’m making this weekend!

    Reply
  7. Beth Sachs

    May 18, 2021 at 4:03 pm

    5 stars
    That lamb looks so meltingly tender! I wish I had a bowl right now!

    Reply
  8. Angela

    May 18, 2021 at 4:03 pm

    5 stars
    So much great flavor in this recipe! The lamb comes out so tender and delicious.

    Reply
  9. The Sane Mum

    May 18, 2017 at 2:54 pm

    I’ve loved the slow cooker over the past few weeks! I’ve made a lot of pork, it will be great to add some variety and cook lamb soon! Thanks for the recipe!

    Reply
  10. Rahela

    November 24, 2014 at 12:39 am

    Perfect for these cold days

    Reply
  11. Heather Haigh

    August 23, 2014 at 10:10 am

    Ooh, that looks gorgeous. I think there’s something celebratory about a whole leg of lamb – maybe I associate it with Easter growint up or something – and that looks fabulous in it’s bed of spiced chickpeas – oh yes – this is another one to come back to – as soon as my local farm shop’s offer of the week is leg of lamb. mmmmmmmm

    Reply
    • Elizabeth

      August 23, 2014 at 10:47 am

      I know what you mean Heather. It’s almost primal 🙂

      Reply
      • Steve. Sefton

        April 21, 2024 at 5:06 pm

        5 stars
        Fabulous recipe and result! This Moroccan lamb shoulder was accompanied by Elizabeth’s Moroccan-style roast potato wedges, and a mixed salad and wraps. Highly recommended! Thank you

        Reply
        • Elizabeth

          April 21, 2024 at 8:31 pm

          Thank you!! I am so glad you enjoyed the recipe, and you’ve made my day with your fantastic feedback!

          Reply
  12. Maura

    April 27, 2014 at 10:12 am

    HI,
    Only found your site a few weeks ago and love it and have a real interest now in all things Shetland.

    Thought I’d let you know that I made this (using your recipe for Chicken stock with apple cider vinegar) last week for Easter Sunday and it was also my Hubsand’s birthday, it went down a real treat, so tasty, ….. have to decide what to try next.
    Cheers
    Maura

    Reply
    • Elizabeth

      April 27, 2014 at 11:05 am

      I’m so glad you liked it! This is one of our favourite dishes too 🙂 Thank you for leaving such lovely feedback, and happy cooking!

      Reply
      • Mary-Ann

        February 18, 2025 at 9:06 am

        Can I do this in a tagine?

        Reply
        • Elizabeth

          February 20, 2025 at 7:41 am

          Absolutely!

          Reply
    • steve.a.sefton@gmail.com

      April 20, 2024 at 7:25 pm

      Should the lamb be covered whilst it’s slowly cooking in an oven for 3.5 to 4 hours?

      Reply
      • Elizabeth

        April 21, 2024 at 12:57 pm

        Yes, make sure the lamb is covered through cooking.

        Reply
4.40 from 28 votes (19 ratings without comment)

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