Sunday roasts have always held a special place in our family traditions. The aroma filling the house, the anticipation building as the hours tick by, and finally, the moment of gathering around the table to share a delicious meal – these are memories we cherish. However, let’s be honest, the traditional method of roasting a large cut of lamb can be time-consuming and sometimes, even a little unpredictable. That’s where the magic of the Instant Pot comes in! This Instant Pot Lamb Shoulder recipe has completely revolutionized our Sunday roast routine, and honestly, it’s become a regular feature, not just for Sundays, but for any special occasion.

Imagine tender, fall-off-the-bone lamb, infused with savory herbs and a subtle umami depth that will have everyone asking for seconds. The beauty of this recipe is not just the incredible flavor, but also the sheer ease and speed. What used to be a half-day affair in the oven is now achievable in just about 90 minutes, thanks to the pressure-cooking prowess of the Instant Pot. This recipe has been a game-changer for busy weeknights when we crave a comforting and hearty meal, and it’s an absolute lifesaver when we’re hosting a crowd for holidays like Christmas or Easter.

The first time I made this Instant Pot Lamb Shoulder, I was a bit skeptical. Could a pressure cooker really replicate the slow-roasted perfection of a traditional lamb roast? The answer, unequivocally, is YES! The lamb emerges from the Instant Pot incredibly moist and tender, practically melting in your mouth. The flavors are deeply developed, thanks to the initial browning and the infusion of aromatics during pressure cooking. My family devoured it, and the compliments were endless. Even my pickiest eater, who usually shies away from lamb, was converted! Since then, this recipe has become a staple. It’s foolproof, consistently delicious, and requires minimal effort. Whether you’re a seasoned Instant Pot user or a complete beginner, this recipe is guaranteed to impress. Get ready to experience the joy of a perfectly cooked lamb roast, without spending hours in the kitchen. This Instant Pot Lamb Shoulder is about to become your new favorite!

Ingredients

This recipe utilizes simple, yet impactful ingredients that work together to create a deeply flavorful and aromatic lamb roast. Each component plays a crucial role in the final dish, so let’s delve into each ingredient and why it’s essential for achieving that perfect Instant Pot Lamb Shoulder.

2 teaspoons Olive Oil: Olive oil is our starting point, essential for browning the lamb shoulder. Browning is not just about aesthetics; it’s about flavor development. The Maillard reaction, which occurs when proteins and sugars are heated, creates hundreds of complex flavor compounds that are crucial for a rich and savory roast. Olive oil, with its moderate smoke point and subtle flavor, is an excellent choice for this step. You can use extra virgin olive oil for its richer flavor, or regular olive oil for a more neutral taste. If you prefer, other high-heat cooking oils like avocado oil or grapeseed oil can also be substituted.
4 pounds (1.8kg) Lamb Shoulder, Bone-in: The star of the show! Lamb shoulder, particularly bone-in, is the ideal cut for this recipe. The bone contributes significantly to the flavor and richness of the broth and the meat itself. Lamb shoulder is also known for its marbling of fat, which renders beautifully during pressure cooking, resulting in incredibly tender and juicy meat. The fat bastes the lamb from within, keeping it moist and preventing it from drying out. While you could technically use boneless lamb shoulder, bone-in is highly recommended for the best flavor and texture. Look for a lamb shoulder that is well-marbled and has a good layer of fat on top. This fat will render down and contribute to the overall richness of the dish. If you are using a smaller or larger lamb shoulder, you may need to adjust the cooking time slightly.
2 cups (480ml) Beef or Chicken Stock: The cooking liquid is crucial for pressure cooking and for creating a flavorful braising liquid that will infuse the lamb. Beef stock adds a deeper, more robust flavor that complements lamb beautifully, creating a classic roast-like profile. Chicken stock offers a lighter, slightly milder flavor, which can be a good option if you prefer a less intense taste. You can also use vegetable stock, but beef or chicken stock will provide a richer and more traditional flavor for a lamb roast. Using high-quality stock or homemade stock will elevate the flavor even further. Low-sodium stock is recommended to control the salt level, as you will be adding salt separately.
6 Anchovy Fillets from a can, chopped: Anchovies might seem like an unusual ingredient in a lamb roast, but they are a secret weapon for adding umami depth and savory complexity without making the dish taste fishy at all. When cooked, anchovies dissolve and melt into the sauce, imparting a subtle savory richness that enhances all the other flavors. They are packed with glutamates, which are responsible for that delicious umami taste. Don’t be afraid to use them even if you’re not a fan of anchovies on their own; they truly transform into a flavor enhancer in this recipe. Make sure to use anchovy fillets packed in oil, and drain them before chopping.
1 teaspoon Garlic Purée: Garlic is a fundamental aromatic that pairs perfectly with lamb. Garlic purée, or minced garlic, provides a potent garlic flavor that permeates the lamb during cooking. Using garlic purée is a convenient option, but you can also use 2-3 cloves of fresh garlic, minced. Garlic adds a pungent and savory note that balances the richness of the lamb and complements the herbs and spices. Fresh garlic will offer a slightly more robust and pungent flavor compared to pre-made purée.
1 sprig Fresh Rosemary: Rosemary is a classic herb that is often paired with lamb, and for good reason. Its piney, fragrant aroma and slightly peppery flavor beautifully complement the richness of lamb. Fresh rosemary is preferred for its brighter and more vibrant flavor. If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary, but fresh is highly recommended if available. The rosemary sprig infuses the cooking liquid and the lamb with its aromatic essence, creating a truly delightful roast.
1 teaspoon Oregano, dried: Oregano adds a warm, slightly pungent, and earthy note to the lamb. Dried oregano works well in this recipe as it stands up to the pressure cooking process. Oregano complements the rosemary and garlic, creating a well-rounded herbal profile. It adds a touch of Mediterranean flavor to the roast, making it even more appealing. If you prefer, you can use fresh oregano, but dried oregano is more convenient and readily available.
Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. It draws out moisture from the lamb before browning, helping to achieve a better sear. Salt also balances the flavors and brings out the natural taste of the lamb and other ingredients. Use kosher salt or sea salt for best results. Adjust the amount of salt to your taste, but don’t be afraid to season generously, especially before browning the lamb. Taste the cooking liquid towards the end and adjust salt if needed.

Instructions

Follow these step-by-step instructions to create a perfectly cooked and incredibly flavorful Instant Pot Lamb Shoulder. Each step is designed to build layers of flavor and ensure tender, fall-off-the-bone results.

Sauté and Brown the Lamb: Set your Instant Pot to the “Sauté” function on the “High” setting. Add 2 teaspoons of olive oil to the Instant Pot insert. Allow the oil to heat up until it shimmers and is hot. This is crucial for achieving a good sear on the lamb. Carefully place the lamb shoulder into the hot oil. Brown the lamb on all sides, about 3-4 minutes per side. You want to achieve a deep golden-brown crust. Browning is essential for developing flavor through the Maillard reaction. Don’t overcrowd the pot; if your lamb shoulder is very large, you may need to brown it in batches. Once browned, remove the lamb from the Instant Pot and place it on a plate. Set aside.
Deglaze and Build Flavor Base: Turn off the “Sauté” function on the Instant Pot. Pour in 2 cups of beef or chicken stock into the Instant Pot insert. Use a spatula or wooden spoon to scrape the bottom of the pot. This process is called deglazing, and it’s crucial for lifting up all the flavorful browned bits (fond) that have stuck to the bottom of the pot during browning. These browned bits are packed with flavor and will contribute significantly to the richness of the sauce. Scrape thoroughly to ensure you get all those flavorful bits incorporated into the stock.
Add Aromatics and Flavor Enhancers: To the stock in the Instant Pot, add 6 chopped anchovy fillets and 1 teaspoon of garlic purée. Stir to combine these ingredients with the stock. The anchovies will dissolve during pressure cooking, adding umami depth, and the garlic will infuse the broth with its pungent aroma. These ingredients form the flavor base for the lamb roast.
Return Lamb and Season: Place the browned lamb shoulder back into the Instant Pot insert, nestled in the stock mixture. Sprinkle 1 teaspoon of dried oregano and salt generously over the top of the lamb. Seasoning at this stage is important to ensure the lamb is flavorful throughout. Add 1 sprig of fresh rosemary on top of the lamb. The rosemary will infuse its aromatic essence into the lamb during pressure cooking.
Pressure Cook: Secure the Instant Pot lid, ensuring it is properly sealed. Turn the valve to the “Sealing” position (not venting). Select the “Manual” or “Pressure Cook” function and set the cooking time to 90 minutes on “High Pressure.” Ninety minutes is the recommended cooking time for a 4-pound lamb shoulder to achieve fall-off-the-bone tenderness.
Natural Pressure Release (NPR) and Quick Pressure Release (QPR): Once the cooking time is complete, allow the Instant Pot to undergo a Natural Pressure Release (NPR) for 15 minutes. This means letting the pressure release naturally without manually opening the valve. NPR helps the lamb retain its moisture and prevents it from toughening. After 15 minutes of NPR, perform a Quick Pressure Release (QPR) to release any remaining pressure. To do this, carefully and quickly move the valve to the “Venting” position. Be cautious of the steam escaping, and use a towel or utensil to protect your hand if needed. Wait until the pressure is fully released and the float valve drops before attempting to open the lid.
Slice, Garnish, and Serve: Once the pressure is fully released and the lid can be safely opened, carefully remove the lamb shoulder from the Instant Pot. Place it on a cutting board. The lamb should be incredibly tender and easily shredded or sliced. Slice or shred the lamb according to your preference. Garnish with fresh rosemary sprigs or other desired garnishes, such as chopped parsley or a drizzle of olive oil. Serve immediately while hot and enjoy your delicious and tender Instant Pot Lamb Shoulder! The cooking liquid in the Instant Pot can be used as a flavorful sauce or gravy. You can strain it to remove any solids and thicken it slightly if desired.

Nutrition Facts

This nutrition information is an estimate and can vary based on specific ingredients used and portion sizes.

Servings: 6
Calories: Approximately 300 kcal per serving

Please note that this calorie count is an estimate and does not include any side dishes or accompaniments. It’s always best to calculate the nutritional information based on the specific brands and quantities of ingredients you use and consider the portion size you are serving. Lamb is a good source of protein, iron, and B vitamins, but it can also be higher in fat depending on the cut and preparation method. This recipe, while using lamb shoulder which is a fattier cut, benefits from the fat rendering during cooking, contributing to flavor and tenderness.

Preparation Time

This Instant Pot Lamb Shoulder recipe is remarkably efficient in terms of preparation and cooking time, especially compared to traditional roasting methods.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes (90 minutes pressure cooking)
Total Time: 1 hour 45 minutes (including prep, cook, and release time)

The “Cook Time” includes the 90 minutes of pressure cooking. The “Total Time” encompasses all steps from preparation to being ready to serve, including the natural pressure release time. This relatively short total time makes this recipe a fantastic option for weeknight dinners or when you need a delicious roast without spending hours in the kitchen. The Instant Pot significantly reduces the cooking time for lamb shoulder while still achieving exceptional tenderness and flavor.

How to Serve Instant Pot Lamb Shoulder

This versatile Instant Pot Lamb Shoulder can be served in numerous delicious ways. Here are some ideas to inspire your meal:

Classic Sunday Roast Style:
- Mashed Potatoes: Creamy mashed potatoes are the quintessential side for a roast, soaking up all the flavorful gravy.
- Roasted Vegetables: Roast root vegetables like carrots, potatoes, parsnips, and sweet potatoes alongside the lamb or separately. They provide a lovely sweetness and texture contrast.
- Gravy: Use the flavorful cooking liquid from the Instant Pot to create a rich gravy. Strain the liquid, skim off excess fat if desired, and thicken it with a cornstarch slurry or roux.
- Yorkshire Pudding: For a truly traditional Sunday roast experience, serve with homemade Yorkshire pudding.
- Steamed Greens: Balance the richness of the lamb with some steamed green vegetables like broccoli, green beans, or asparagus.
Mediterranean Inspired Meal:
- Lemon Herb Roasted Potatoes: Roast potatoes with lemon, oregano, and rosemary for a Mediterranean twist.
- Greek Salad: A fresh and vibrant Greek salad with tomatoes, cucumbers, olives, feta, and a lemon vinaigrette complements the lamb beautifully.
- Pita Bread or Flatbread: Serve with warm pita bread or flatbread to scoop up the shredded lamb and sides.
- Tzatziki Sauce: A cooling tzatziki sauce made with yogurt, cucumber, garlic, and dill is a refreshing accompaniment.
- Roasted Red Peppers and Eggplant: Roasted Mediterranean vegetables like red peppers and eggplant pair wonderfully with lamb.
Sandwiches and Wraps:
- Lamb Sandwiches: Shred the lamb and pile it onto crusty rolls or ciabatta bread. Top with caramelized onions, roasted red peppers, or a smear of Dijon mustard.
- Lamb Wraps: Use warm pita bread or tortillas to create wraps filled with shredded lamb, hummus, tabbouleh, and a drizzle of tahini sauce.
- French Dip Lamb Sandwiches: Serve sliced lamb in baguette rolls with a side of the strained cooking liquid for dipping, creating a delicious French Dip style sandwich.
Other Serving Ideas:
- Shepherd’s Pie Topping: Use the shredded lamb as a flavorful topping for shepherd’s pie, layered over mashed potatoes and vegetables.
- Lamb Ragu: Shred the lamb and use it to create a rich and hearty lamb ragu to serve over pasta.
- Lamb Tacos or Burritos: Season the shredded lamb with taco seasoning and use it as a filling for tacos or burritos, topped with your favorite salsa and toppings.

Additional Tips for Perfect Instant Pot Lamb Shoulder

To ensure your Instant Pot Lamb Shoulder is a resounding success every time, here are five essential tips:

Don’t Skip the Browning: Browning the lamb shoulder is a crucial step for flavor development. It creates a rich, savory crust and builds layers of flavor that pressure cooking alone cannot achieve. Take the time to properly brown the lamb on all sides until you get a deep golden-brown color. This step significantly enhances the overall taste of the roast.
Deglaze Thoroughly: Deglazing the Instant Pot after browning is equally important. Scraping up those browned bits (fond) from the bottom of the pot and incorporating them into the stock is essential for creating a flavorful braising liquid and sauce. Don’t skip this step; it adds depth and richness to the final dish.
Adjust Cooking Time for Size: The recipe is designed for a 4-pound lamb shoulder. If you are using a smaller or larger lamb shoulder, you may need to adjust the cooking time. For a smaller shoulder (around 3 pounds), you can reduce the cooking time by about 10-15 minutes. For a larger shoulder (around 5 pounds), you may need to increase the cooking time by 10-15 minutes. Always check the lamb for tenderness after the initial cooking time and extend cooking if needed. The lamb should be easily shredded with a fork when it’s perfectly cooked.
Natural Pressure Release is Key: Allowing for a Natural Pressure Release (NPR) of 15 minutes is recommended in this recipe. NPR helps the lamb retain its moisture and prevents it from becoming tough. While Quick Pressure Release (QPR) is faster, NPR is generally better for larger cuts of meat as it allows the internal temperature to equalize more gradually. Following the 15-minute NPR and then QPR method in this recipe yields the best results in terms of tenderness and moisture.
Don’t Discard the Cooking Liquid: The cooking liquid left in the Instant Pot after cooking the lamb is liquid gold! It’s packed with flavor from the lamb, herbs, and aromatics. Don’t discard it! Strain the liquid to remove any solids and use it as a flavorful sauce or gravy for serving with the lamb. You can also reduce it further on the “Sauté” function to concentrate the flavors or thicken it with a cornstarch slurry or roux to create a richer gravy. This cooking liquid adds another layer of deliciousness to your meal.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Instant Pot Lamb Shoulder:

Q1: Can I use a boneless lamb shoulder for this recipe?

A: Yes, you can use a boneless lamb shoulder, but bone-in lamb shoulder is highly recommended for the best flavor and texture. The bone contributes significantly to the richness of the broth and the meat itself. If using boneless, the cooking time should remain the same, but keep an eye on it for tenderness, as boneless cuts can sometimes cook slightly faster.

Q2: Can I use dried rosemary instead of fresh?

A: While fresh rosemary is preferred for its brighter and more vibrant flavor, you can substitute with dried rosemary if needed. Use 1 teaspoon of dried rosemary in place of the fresh sprig. Keep in mind that dried herbs are generally more concentrated in flavor than fresh herbs, so use the measurement accordingly.

Q3: How do I know when the lamb is cooked through?

A: The lamb shoulder is cooked through when it is incredibly tender and easily shredded with a fork. After the pressure cooking and release, check the lamb’s tenderness. If it’s still tough, you can return it to the Instant Pot and pressure cook for another 10-15 minutes. It should be fall-off-the-bone tender when perfectly cooked.

Q4: Can I make gravy from the cooking liquid?

A: Absolutely! The cooking liquid in the Instant Pot is incredibly flavorful and perfect for making gravy. After removing the lamb, strain the liquid to remove any solids. Skim off any excess fat if desired. To thicken the gravy, you can use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) and whisk it into the simmering liquid on the “Sauté” function until it thickens to your desired consistency. Alternatively, you can make a roux with butter and flour to thicken the gravy.

Q5: How should I store leftover Instant Pot Lamb Shoulder?

A: Store leftover Instant Pot Lamb Shoulder in an airtight container in the refrigerator for up to 3-4 days. For best results, store the lamb in some of the cooking liquid to keep it moist. You can reheat the lamb in the microwave, oven, or Instant Pot. To reheat in the Instant Pot, add a little bit of stock or water to the pot, place the lamb inside, and use the “Steam” function or low pressure for a short time until heated through. You can also shred leftover lamb and use it in sandwiches, wraps, or other dishes.

Enjoy making this incredibly delicious and easy Instant Pot Lamb Shoulder! It’s a guaranteed crowd-pleaser that will become a family favorite for Sunday roasts and special occasions.