What Happens to Collagen During Slow Cooking?

Collagen is a protein found in the connective tissue of meat. It is especially concentrated in muscle groups that work hard — such as shoulder, leg, and neck. In its raw state, collagen is tough and difficult to chew.

When collagen is heated above 60°C (140°F), it slowly begins to break down. At temperatures between 70–85°C (158–185°F), the process accelerates, and collagen converts to gelatin — a soft, water-absorbing protein that gives meat a silky, juicy texture.

This process takes time. That's why slow cooking at low temperature gives such excellent results for tough cuts. A lamb shoulder roasted for 5 hours at 150°C (300°F) will have a completely different texture than one roasted for 1 hour at 200°C (390°F).

The key is patience: let time and heat do the work. The result is meat that falls off the bone and melts on the tongue.