Slow Cooked ‘Roast’ Lamb

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August 23, 2014

Slow Cooked ‘Roast’ Lamb 5 0 5 16
  • Prep: 5 mins
  • Cook: 8 hrs
  • 5 mins

    8 hrs

    8 hrs 5 mins

  • Yields: 6-8


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)


1Make several small slits about 1-2cm deep into the lamb and insert a half a garlic clove and some rosemary sprigs in each hole

2Place lamb in slow cooker bowl

3Mix stock powder with water, combine mint sauce with this liquid and pour into base of slow cooker bowl

4Cook on low for 6-8hrs depending on your machine

5I 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.

6Remove garlic/rosemary from meat prior to carving

7Beautiful served with roast vegetables and gravy made on the pan juices

8You may also chose to place your roast vegetables under the lamb when you put this dish on if you prefer :)

Submitted by Paulene Christie


30 Reviews

Sit in the liquid – for juicy full of flavour results 🙂

Sharon James

March 29, 2022

Do you place the lamb on a trivet so it is above the liquid or sit it in the liquid?

Kerry Brown

March 3, 2022

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 😋😋


January 4, 2022

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!

Lyn Douglass

April 20, 2021

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.

Lauren Spackman

April 18, 2021

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

Paulene @ Slow Cooker Central

December 22, 2020

Jodie I would still give one that size at least 6hrs high if not more – it can vary a bit on your cooker 🙂


December 14, 2020

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


September 19, 2020

Can’t wait to try this one👌

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 🙂

Beverley Dias McAllum

June 7, 2020

What difference would it make if the vegetables were put under/over the lamb? Thanks

Holly Lynch

September 10, 2019

I made this last night and it was a great success & well received by my family . Thanks for the recipe!

Kylie Walker

April 27, 2019

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.

Joanne Talarico

April 21, 2019

Just to add to my review I leave the mint out

Joanne Talarico

April 21, 2019

Omg , thanks so much for this recipe. So easy but oh so yummy and that gravy absolutely Devine.

Lynda Anderson

April 21, 2019

I also put anchovies with the garlic and rosemary

Marlene Zvaigzne

May 30, 2018

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

Daphne Davis

February 18, 2018

This was realy nice will make again, I used a oxo cub & browned in the electric frypan for a few minutes

Sandy L

September 4, 2017

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!

Thanks so much 😀

Steve Wood

August 21, 2016

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!

Janet Wall

August 14, 2016

Best ever roast lamb no mince sauce.I made gravy with the juices thxs again

Janet Wall

August 14, 2016

Loved it pauline 2.5kg for 6 hours on slow didnot have any mince sauce.With juices l made gravy.

Ellen Polomka

July 23, 2016

Loved it. It was absolutely fabulous. Best way of doing. From now on hubby says in sc.

Ellen Polomka

July 23, 2016

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

Krisha Guinea

June 22, 2016

Love it. Turns out beautifully

nicole stevens

June 18, 2016

Love this always turns out perfect


April 3, 2016

absolutely delicious!
made gravy out of the juices (bit salty).

Rebecca Drake

March 24, 2016

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.

Mickel Kemp

December 13, 2015

This is a great recipe. I browned mine in the oven on high after cooking, for the traditional “roasted” look.

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