Roast Lamb and Gravy Rolls

Submitted by Paulene Christie

Roast Lamb and Gravy Rolls

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Serving: 8
Cook Time 8 hours
Total Time 8 hours
Servings 8 plus


  • 1-2k boneless lamb rump roast
  • Himalayan or Sea Salt flakes
  • Cracked black pepper
  • 2T mint sauce
  • 1 Sachet roast meat instant gravy + boiling water
  • Bread rolls to serve


  • Place lamb into slow cooker
  • Pour mint sauce over lamb
  • Season generously with salt and pepper
  • Cook on low for 8hrs
  • Remove lamb from slow cooker and shred, set aside for a moment
  • Reserve ¼ cup of cooking liquids, drain the rest and discard
  • Make up instant gravy using boiling water as per packet amounts BUT replace ¼ cup of the boiling water with the reserved cooking liquids.
  • Return pulled lamb to slow cooker, or serving bowl and pour over gravy to coat
  • Serve on soft bread rolls (or with your favourite vegetables if you prefer)

9 thoughts on “Roast Lamb and Gravy Rolls”

  1. Yum, so good. I left a bit too much of the juices in so the gravy was too runny.
    Would be nice with mashed potato.
    So so good, definitely having it again

  2. If I had any of this left over I cook up some winter veg once done, drain then mix this and the veg together and srve with mash potato or rice…

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