Winter treat:Slow-cooked lamb shoulder is great served with a farro and roast pumpkin salad.Marcel AucarLamb shoulder is one of my favourite proteins for slow cooking. When slow-cooking shoulders of lamb at MoVida,we encase the shoulder in a heavy plastic bag and place them in a water bath and keep the water temperature at 85 degrees. We cook them for about seven hours and then let them cool in their own juices in the bag. This gentle way of cooking breaks down the connective tissues and gives you a very succulent and tender piece of meat. The method below will give you a very similar outcome.