Slow cook leg of lamb

Submitted by Hayley Masters

Slow cook leg of lamb

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Serving: 5
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


  • Leg of lamb
  • 8 over ripe tomatoes
  • 4 large carrots, cut to circles
  • 4 large zucchinis, cut to circles
  • 2 large brown onions, roughly diced
  • 500ml red wine, more or less as to taste
  • 3 large cloves of garlic, crushed
  • Salt and pepper
  • Plain flour
  • Olive oil
  • Tin of tomatoes if required


  • Cut an X in the top and bottom of each tomato. Place in a large pan and boil until you can peel the skin off, then chop or mash roughly.
  • Season flour with salt and pepper and lightly coat the lamb.
  • In a hot pan, add the oil then sear the lamb until lightly browned.
  • Put lamb in SC.
  • In the same pan, deglaze the pan with a splash of red wine, scraping all the browned lamb from the bottom.
  • Add the onion and garlic and cook until soft and translucent.
  • Add the carrots, zucchinis and tomatoes to pan. Pour in the rest of the wine. - This is where you can use that extra tin of tomatoes instead of all the red wine for the sauce. Simmer for 10 mins
  • Pour over lamb. Put SC on low and cook for around 8-9 hours.
  • Remove the lamb, and a serve of the veggies to be eaten with the lamb.
  • Blitz the rest of the veg and juices to make a gravy.
  • I serve with sweet potato, potato and onion mash, the cooked veg and fresh bread.

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