Slow Cooker One-Pot Lamb
Go full on cheat-mode with this Sunday lamb ‘roast’ dinner. No timings, no coordination, and to honest… no cooking skill required! You just have to throw everything into the pot, set it to low and cook for 8 hours. At the end, you’ve got lamb that falls off the bone, all the trimmings that have cooked in the lamb juices, and the base for an amazing meaty gravy!
To make the perfect Sunday dinner, we use Welsh leg of lamb. You just need to make sure that the cut you use will fit in your slow cooker. In the picture above, we used a prepared half leg of lamb from the supermarket, which was perfect for our 3.5L slow cooker. If you’re at the butchers, they’ll be able to cut your lamb however you require.
After slow cooking for 8 hours, carefully transfer the leftover juices to a pan. On a gentle simmer, add cornflour (mixed with a little water first) and/or gravy granules until you reach your desired gravy consistency.
Prefer roast potatoes with your meal? Simply exclude the potatoes from the slow cooker pot and roast them separately ahead of time.
Slow Cooker One Pot Lamb Roast
Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 800 g Leg of lamb
- 300 g Baby potatoes chopped to preferred size
- 250 g Chantenay carrots
- 2 Parsnips chopped
- 1 Onion diced
- 4 Garlic cloves minced
- 500 ml Lamb stock
- Fresh rosemary a few springs
- Pinch Salt
- Pinch Pepper
For the gravy
- 4 tsp Gravy granules
Instructions
- Soften the onions and garlic in a pan with a little oil.
- Brown all sides of the lamb for 2 minutes.
- Add all items into the slow cooker.
- Cook on low for 8 hours.
For the gravy
- Carefully remove all solid items from the slow cooker. Add in gravy granules and stir well until you reach the desired level of consistency for your gravy.
