Slow Cooked ‘Roast’ Lamb

Submitted by Paulene Christie

Slow Cooked ‘Roast’ Lamb

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Serving: 6
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins


  • 1 - 2kg piece of lamb roast
  • 2-3 cloves fresh garlic
  • Sprigs of fresh Rosemary
  • 2 tsp beef stock powder
  • 1/2 cup hot water
  • 1-2 tbsp mint sauce (or a few leaves of fresh mint if you prefer)


  • Make several small slits about 1-2cm deep into the lamb and insert a half a garlic clove and some rosemary sprigs in each hole
  • Place lamb in slow cooker bowl
  • Mix stock powder with water, combine mint sauce with this liquid and pour into base of slow cooker bowl
  • Cook on low for 6-8hrs depending on your machine
  • I spooned the juices from the bowl over my lamb several times over the course of the day to achieve this color but that's optional.
  • Remove garlic/rosemary from meat prior to carving
  • Beautiful served with roast vegetables and gravy made on the pan juices
  • You may also chose to place your roast vegetables under the lamb when you put this dish on if you prefer 🙂
Tried this recipe?Let us know how it was!

30 thoughts on “Slow Cooked ‘Roast’ Lamb”

  1. This was absolutely beautiful, I did change a few things and added mint jelly in place of the liquid mint sauce. Also added a quartered onion and 5 garlic knobs to the base.

  2. We absolutely loved the lamb done this way. Will always do it this way. BEAUTIFUL ABSOLUTELY BEAUTIFUL

  3. 100% Foolproof and absolutely beautiful. Loved by whole family, including 3yo. Too easy…soo nice! 2.5kg leg was no problem.

    This is also, totally a, “newbie-friendly” recipe, so give it a go!

  4. I used a 2kg shoulder rather than a leg and it turned out AMAZING! I have a very happy husband and inlaws all with full bellies. The gravy was spectacular too. There is just enough leftover meat and gravy for a roast lamb roll for hubby’s lunch tomorrow. Can’t rate this highly enough!

  5. Marlene Zvaigzne

    We absolutely love this roast. I don’t even consider doing it any other way now. Thanks heaps.

  6. MUST TRY! Absolutely delicious, I added 1/2 cup of red wine, cooked on high for for 3 hours and popped in oven for 10 minutes after.

    1. It won’t change the cooking time 🙂 Just be aware that by the end of cooking time they will be sitting in/under the cooking liquids that it will produce.
      So they’ll be lovely and tender and full of flavour but won’t be crisp etc. Some like to crisp up in the oven at the end but I don’t bother doing so 🙂

  7. Hi I was just wandering could you do this on high? If so how long do you think say for a 2kg leg of lamb… just thinking for christmas lunch 8 hours would make for a very very early rise out of bed

  8. Lauren Spackman

    Another amazing recipe, cooked to perfection! We loved the subtle minty taste through the lamb! 1yr old loved it too 🥰🥰

  9. Juicy, tender, flavoursome, smothered with beautiful gravy from pan juices makes for a delicious ‘Roast’ with very little effort. If you haven’t tried it – give it a go – you won’t be sorry.

  10. Tried this last night! It was incredible! Added a little bit more stock to make gravy with and left out the mint sauce (hubby not a fan of mint sauce) and we were practically licking our plates clean!
    Great for when it is too hot to have the oven on!

  11. Super easy, no greasy mess, no over powering smells just nice aromas through the house.
    First time I cooked I added juices to saucepan gravy. Second cook I added Gravox slurry to SC, this way is the best!
    Amazing roast, absolutely delicious 😋😋

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