- Dish type
- Main course
- Stew and casserole
Tender lamb joint in the slow cooker with vegetables and gravy. Serves 2 with enough meat for leftovers or increase the veg and it would serve 4.
Kent, England, UK
1012 people made this
- 3 carrots, peeled and cut into chunks
- 12 small new potatoes
- about 700g boneless lamb shoulder joint
- salt and pepper
- 400ml lamb stock (I used a stock cube)
- 2 tablespoons Bisto® gravy granules
- mint sauce or jelly to serve
- Yorkshire pudding to serve
MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min
- Turn the slow cooker onto low. Place the carrots and potatoes in the bottom. Remove any string from the lamb joint and place on top. Season with salt and pepper.
- Pour over the hot lamb stock, cover and cook for about 8 to 10 hours.
- When ready to serve, remove the lamb carefully (use 2 forks to lift out as it will fall apart - no need to carve, just pull the meat apart). Make up about 120ml boiling water with the Bisto and ladle in a few ladlefuls of the juice from the slow cooker to taste.
- Plate up the lamb and vegetable and serve with Yorkshire pudding, mint sauce and gravy.
Use for leftovers
leftover lamb is great in sandwhiches with mint sauce.
Reviews & ratingsAverage global rating:(25)
Reviews in English (24)
Tried this yesterday and loved it! The lamb was tasty and very tender, the veg was lovely and soft. I also added a couple cloves of garlic and a sprinkle of rosemary to the slowcooker (just cause i love them with lamb). Used the leftover juice for the gravy as directed and it made a lovely thick, rich gravy (used lamb bisto). served it in a giant yorkshire pudding each - husband was most impressed! (i don't cook often)-29 Jan 2012
Best lamb i have ever tasted and so so simple-05 Jun 2011
Really tasty and so simple. Was lovely to have a complete meal! the timing was perfect too, meat was delicious and potatoes were tender.-09 Jul 2011
- 1 tablespoon extra-virgin olive oil
- 1 (4 pound) leg of lamb
- 1 large sweet onion, sliced
- 5 cups water
- ½ cup soy sauce
- 2 cloves garlic, minced
- 1 (1 ounce) package dry onion soup mix
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
One-pot Slow Cooked Lamb Shoulder
This One-pot Slow Cooked Lamb Shoulder with tomatoes, olives and anchovies is cooked low and slow until the lamb falls apart at the touch of a fork. Shred the lamb and mix with the delicious tomato-based sauce before serving.
You will also love this ultra popular Greek lamb kleftiko
I have been so enamoured with my Instant Pot, that I have maxed out on pressure cooker recipes lately. I still use it almost daily, sometimes twice daily in fact, so the stream of IP recipes isn&rsquot going to stop anytime soon. I think I have convinced several readers to invest in one if you haven&rsquot yet, you really should, and no, they are not paying me to say this 😉
A few days ago, I ordered a small lamb shoulder intending to cook it in my Instant Pot&hellip But when the meat arrived, it was way too big to fit into my 6L pressure cooker and so I decided to make this lamb stew in my oven instead. So old-fashioned! I have to say that cooking lamb in the oven on a low setting yields wonderful results.
I recently made a 7 hour leg of lamb for Easter &ndash it took most of the day, but it was delightfully tender and delicious. That recipe was the inspiration behind this one-pot slow cooked lamb shoulder with tomatoes, olives and anchovies. I cooked this at a slightly higher temperature for half the time, with very similar results.
The tomato sauce is unbelievably rich, with Greek black Kalamata olives and a generous amount of anchovy paste. I shredded the lamb at mixed it in with the sauce and served it over giant couscous &ndash deelish!
Can I make this Slow Cooked Lamb Shoulder in my Instant Pot?
This recipe can easily be converted for the slow cooker or the Instant Pot. In the slow cooker you can follow the recipe pretty much as it is, cooking for 9 1/2 hours on the low setting.
In the pressure cooker you have to either cut the meat into chunks or use diced lamb neck instead. Check the recipe notes for alternative methods.
If you are a big fan of anchovies &ndash and I am &ndash you can use anchovy fillets instead of anchovy paste. If you are not perhaps you would prefer you could replace the anchovy paste with Worcestershire sauce. Anchovies are what gives the sauce its incredible umami!
You can make this recipe with red or white wine &ndash I use whatever I have handy. I actually prefer white wine to red given a choice, possibly because you can find decent white wine that&rsquos not terribly pricy. If you would rather not use any wine, or would rather drink it than use it in a recipe, you can replace the liquid with vegetable stock.
Have you made my Slow Cooked Lamb Shoulder?
Made one of my recipes? Tag me on Instagram or pop by on Facebook and make my day! 🙂
Leg of Lamb Recipes for the Instant Pot or Slow Cooker
Leg of Lamb is so great for a special meal, and we’ve updated this post to bring you Leg of Lamb Recipes for the Instant Pot or Slow Cooker! And a Leg of Lamb dinner is easy to make low-carb or Keto if you’re watching your carbs!
Easter is coming right up, and it’s time to start narrowing down the menu for Easter dinner! This collection of Leg of Lamb Recipes for the Instant Pot or Slow Cooker has so many ideas that I think would make a lovely main dish for a holiday meal.
Of course Slow Cooker Leg of Lamb makes sense because lamb is so delicious when it’s cooked at low temperatures in the oven. But we also found drool-worthy ideas for Leg of Lamb in the Instant Pot if you prefer that method. And although the post title says leg of lamb, I’ve included a few recipes for lamb shanks and lamb roasts to give you plenty of options!
And for anyone who is watching carbs, Leg of Lamb dinners can easily be a low-carb meal if you serve with low-carb side dishes! I think all these recipes sound great, and many have comments on the original blogs from readers who’ve enjoyed the recipe. If you like lamb like I do, check out a few of these ideas and decide which version sounds best to you.
All photos are copyrighted to the blogger who posted the recipe. Just click any recipe title under to see that recipe on the original site. And be sure to scroll down past the photos to see all your options!
Don’t you agree that Instant Pot Leg of Lamb from All Day I Dream About Food looks impressive for a holiday meal? Just serve with cauliflower mash if you’re watching your carbs!
Instant Pot Leg of Lamb from Crafty Cooking by Anna looks absolutely delicious! I’d love this for Easter dinner.
Slow Cooker Roast Lamb Leg from Recipe Tin Eats is served with a delicious gravy. Yes, please!
Lamb Roast in the Instant Pot from Easy Keto Dishes has rosemary and garlic flavors, and this is another one that looks delicious!
I’m intrigued by the addition of pomegranate seeds in this Instant Pot Lamb Shoulder Roast Greek Style from Instant Pot Eats!
Rachael from Eazy Peazy Mealz says her Slow Cooker Roast Lamb with Lemon, Rosemary, and Garlic can be served in a variety of ways.
Pressure Cooker Lamb Leg from Omnivore’s Cookbook looks like spring with beautiful strawberries on the serving platter with the lamb!
Imma from Immaculate Bites uses boneless leg of lamb for this delicious-looking Slow Cooker Lamb Leg!
Pressure Cooker Lamb Shanks from The Foodie Eats are inspired by a Gordon Ramsey recipe that Gary adapted for the Instant Pot. Yum!
Dinner with Julie’s newest recipe for slow cooker lamb is this Leg of Lamb in the Slow Cooker with Mint, Rosemary, and Garlic, and it has a homemade sauce made with fresh mint that sounds divine.
Greek Lamb Marinade
When I first posted this recipe the lamb was not marinated, simply seasoned and cooked. If you have time however then marinating the lamb overnight will add flavour to your kleftiko recipe. You can also use this for any slow-roasted lamb or even for souvlaki.
The marinade is made up of herbs, lemon juice & zest, garlic, anchovy paste and olive oil. If anchovy paste is hard to find &ndash or not to your taste &ndash you can leave it out.
The cooking juices from the lamb will be so tasty if you use this marinade&hellip Use a gravy/fat separator to remove some of the oily residue and mix it with the shredded lamb or reduce it slightly and use as gravy.
The recommended safe temperature is 145 F for medium-well lamb meat and 165 F for ground meat.
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done:150 to 155°F
But this recommended temperature does not mean you should cook every single cut of lamb to 145 F.
It does depend on what part of the lamb you are cooking, for example – slow cooked leg of lamb or even lamb shoulder could be cooked to 155-160 F and still melt in your mouth, while for lamb loin chops and rack of lamb are better off to be cooked to medium, medium rare doneness, because if they are well done, it is difficult and unpleasant to consume them.
How to slow cook lamb shoulder
Start by preparing a bed of vegetables and rosemary in the bottom of the crockpot. This adds lots of flavour to the meat whilst it&rsquos cooking, and will be used to make the gravy once the meat is cooked.
The key to beautiful tasting lamb in the slow cooker is to give this amazing cut of meat the love it deserves before any cooking starts.
Use a small sharp knife to poke holes into the meat at regular intervals, and push in a small spring of rosemary and a slice of a garlic clove.
Season the meat well (really well!), and place it into the slow cooker on top of the chopped vegetables.
Add the stock and wine by pouring it down the side of the slow cooker rather than over the top of the meat. This will avoid washing away the seasoning from the top of the lamb.
The meat needs to be sat in the liquid. If it appears to be sitting too high, dig out some of the vegetables and place them around the side of the meat so the lamb sits lower down.
Ideally the stock should be around half way up the shoulder of lamb. Add more wine and stock in a 2/3 stock to 1/3 wine ratio if you need to.
After the meat is cooked, remove it from the slow cooker and transfer it to your favourite roasting tin.
Blasting it in the oven for 20 minutes at a high heat will brown the outside of the lamb. The browning is caused by the maillard reaction, and adds loads of extra flavour that you won&rsquot want to miss out on! Whilst your roast potatoes are cooking is the perfect time to do this.
We love to serve slow cooked lamb shoulder in the middle of the table, still in one piece, with plenty of vegetables scattered around the roasting tray.
Let people help themselves. Rustic is definitely the way forward with lamb shoulder!
Slow Cooker Lamb Barbacoa
Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces.
In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker.
Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat and pour the beer over the top, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically others need to be switched manually.)
When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.
No slow cooker?
In a large (6- to 8-quart, at least 12 inches in diameter) heavy pot (preferably a Dutch oven), combine the ingredients as described. Set the cover in place and braise in a 300-degree oven for about 3 hours, adding water occasionally if necessary to ensure the liquid stays at about the same level. Finish as described.
Can you make this moussaka lamb moussaka recipe vegetarian?
This would be a much more healthy meal if you wanted to make a slow cooker moussaka vegetarian version. To do this you would just make a Quorn alternative for the meat mixture or just increase the amount of aubergines and potatoes used, leaving the meat out completely and having just a tomato sauce between the layers. This would actually make a really lovely potato and aubergine moussaka so it’s worth a try if you’d like a vegetarian moussaka alternative.
How to Make It
- Heat the oil in a large skillet over medium-high heat.
- Season the lamb all over with salt and pepper and cook for about 7 minutes, until nicely browned on all sides.
- Transfer the lamb to a slow cooker. Add the stock to the pan and scrape up any brown bits, then pour over the lamb.
- Add the onions, carrots, tomatoes, ginger, garlic, cumin, cinnamon, and cayenne to the cooker.
- Cook on the high setting for 4 hours (or the low setting for 8), until the lamb is falling apart.
- Fifteen minutes before serving, stir in the chickpeas and raisins.
- Discard the cinnamon stick if using.
- Taste and adjust seasoning with salt and black pepper.
- Serve the tagine over the couscous and garnish with cilantro.
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