Roast Lamb and Gravy


May 16, 2018

A delicious roast for the whole family to enjoy

  • Prep: 20 mins
  • Cook: 8 hrs
  • Yields: 4-6


1 Leg of Lamb roughly 1.5kg

1 cup oil

1T dried oregano

1T dried thyme

1T dried rosemary

1T fresh chopped rosemary

Salt and pepper

Fresh rosemary sprig for bottom of SC

1-2 whole bulbs of garlic, peeled and separated

Water & gravy powder for gravy at the end


1Put garlic cloves & rosemary sprig in the bottom of the SC

2Mix oil & chopped herbs

3Rinse off lamb roast portion, pat dry and rub thoroughly with oil herb mix

4Place in SC and cook 6-8 hours on low depending on size

5Once lamb is finished cooking I like to put it in the oven at 180C until it’s crisped up a little on the outside

6For gravy once the lamb has finished cooking, boil kettle and mix gravy powder with water to make about 2 cups worth of gravy. Add 2 or more cups of the leftover oil in SC. Heat on stove over low-med heat until thickened.

7I serve with roast veg, peas & Yorkshire puddings.

Submitted by Lily Fleming


3 Reviews


May 3, 2021

Absolute winner in my home! Would have to be the easiest, no fuss way to do a roast lamb!
Always a happy family when I do this one!
Served tonight with roast potatoes, roast carrots, roast zucchini, beans and corn kernels. Topped with homemade gravy ❤️
Perfect for any night of the week! ❤️

T is tablespoon
t is teaspoon


October 14, 2020

Is 1T a teaspoon or tablespoon please?

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