Slow Cooker / Crock Pot Roast Lamb


I love my slow cooker / crock pot, but I dont use it enough at all. I think is possibly the having to start cooking something so early on in the day that sometimes prevents me using it, yes I know, very unorganised. However, on those rare days I am organised and can get my act together, so recipe decided and ingredients bought and everything put in the slow cooker then I always remember what an amazing appliance it is. .....because thats it!, All that is needed from me is to go about my everyday bits and pieces and there, when I come home, however many hours later is a fantastic meal.

The Slow Cooker is especially good for cuts of meat, they remain super moist and ever so tender, which is why I decided to use mine for some Slow Cooked Lamb.

This Slow Cook Lamb, has had baby potatoes, carrots, pak choi, garlic and onion placed beneath it in the Slow Cooker, and good seasoning of salt, pepper and rosemary, add a glug of olive oil and thats it, the lamb was placed on top and its been left to work its magic! I didnt have to brown the lamb (but you could if you preferred), I was going for real simplicity here.

The Lamb juices work there way down through the veg and that combined with the heat ensures everything is cooked. I left it for 6 hours and then removed the lamb, and veg, I used the cooked juices for the gravy and mashed the potato and carrot, and then served with the Pak Choi.

So simple, yet so effective. I'm making a resolution to use my Slow Cooker more. Enjoy!

Cast your vote for Slow Cooker Lamb Roast

Cook Time

Prep time: 10 min
Cook time: 6 hours
Ready in: 6 hours 10 min
Yields: 2-3


  • 400g Lamb Shoulder Joint
  • 2 Handfuls Carrot Batons, Or Carrots chopped into batons
  • 10 Baby Potatoes, Chopped into small chunks
  • Glugs Olive Oil
  • 2 Small Pak Choi
  • 1/2 Onion, Cut into rings
  • 2 Garlic, Chopped


  1. Turn Slow Cooker on to high
  2. Put chopped potatoes into cooker. Drizzle with Olive Oil.
  3. Add Carrots, Pak Choi, Onions, one of the garlic cloves. Drizzle with more Olive Oil
  4. Rub other Garlic Clove over Lamb
  5. Stab lamb all over and add to top of vegetables. Sprinkle on Rosemary, Salt and Pepper.
  6. Cover and leave for 6 hours or until cooked to your liking (ie no pink parts etc and veg is cooked).
  7. Remove Lamb and set aside, put aside Pak Choi, mash carrots and potatoes, use remaining juices to make gravy. Serve all together and enjoy!

Stacking of Vegetables


Lamb Added and Ready to Slow Cook


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Comments 7 comments

emilybee profile image

emilybee 4 years ago

Wow! This looks delicious - I really need to invest in a slow cooker. I love your choice of vegetables and the photos are great!! Will try this at some point. Thanks for sharing this!

carol7777 profile image

carol7777 4 years ago from Arizona

I love lamb and will eat it anyway. This recipe looks devine. Thanks for sharing with a great photo.

lauramaryscott profile image

lauramaryscott 4 years ago from Boise, Idaho

Cherry Red, I have only cooked leg of lamb once. As I recall it was good and did not last long with the family. Your article and photos were excellent as usual. Thanks.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks emilybee! I definitely need to start using mine more.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks Carol7777, I love lamb too, possibly my favourite.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks lauramaryscott

Wesley Meacham profile image

Wesley Meacham 4 years ago from Wuhan, China

Great recipe. I've always liked slow cookers. They're easy to use and they make great meals. Voting up and sharing.

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