Slow Cooker Lamb Shoulder (Carnivore) - For the Carnivore Diet
This slow cooker lamb shoulder is pure carnivore comfort: lamb, salt, and animal fat. Bone-in shoulder becomes spoon-tender with minimal effort, and the drippings reduce into a glossy, meat-only sauce. It’s ideal for meal prep and forgiving enough for busy days.
A quick sear in tallow builds deep flavor, but you can skip it if you’re short on time. Cook the lamb fat-cap up with a small splash of bone broth to keep things moist. When it’s done, the bone slips free and the meat shreds easily; whisk a little butter or tallow into the reduced juices for an ultra-rich finish—no thickeners needed.
Serve in large chunks with the drippings, or shred and crisp portions in a hot skillet with reserved fat for edge-to-edge caramelization. It’s excellent on its own or alongside simple eggs for extra protein and fat.
Choose a 3.5–5 lb bone-in shoulder for the best balance of fat and collagen. Aim for fork-tender doneness; a probe should slide in easily and the internal temperature will typically read 195°F or higher for shredding. Store the meat packed in its juices so it stays succulent; it reheats beautifully for quick, satisfying carnivore meals.
Ingredients
- 1 bone-in lamb shoulder, 3.5 to 5 lb (1.6–2.3 kg)
- 2 to 2.5 tsp fine salt (or to taste)
- 1–2 tbsp beef tallow, lamb fat, or ghee
- 1/2 cup (120 ml) beef or lamb bone broth (or water)
- 1–2 tbsp butter or additional tallow for finishing (optional)
Instructions
- Pat the lamb shoulder dry and season all over with salt. Let it sit 15–30 minutes at room temperature.
- Optional sear: Heat tallow in a heavy skillet over medium-high. Sear the lamb 2–3 minutes per side until browned.
- Pour the bone broth into the slow cooker. Place the lamb in fat-cap up, along with any pan drippings.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the bone wiggles freely and a fork slides in with little resistance (typically 195°F+ for shredding).
- Transfer the lamb to a tray and rest 15–20 minutes. Pull into large chunks, discarding bone and gristle.
- Make the sauce: Skim excess fat from the cooker juices and reserve. Simmer the remaining juices in a saucepan 5–8 minutes to reduce slightly, then whisk in 1–2 tbsp butter or tallow to emulsify. Adjust salt to taste.
- Serve the lamb with the drippings. For crispy edges, quickly sear shredded portions in a hot skillet with a spoon of the reserved fat.
- Store meat submerged in remaining juices up to 4 days in the fridge or 3 months frozen. Reheat gently in a covered pan with the juices.