{Recipe} Simple Slow Cooker Lamb


A little bit of classic Easter inspiration. The tender lamb falls of the bone after this amount of cooking time, it’s the perfect dish to feed a crowd and deceptively easy for such a delicious dish. Slow cooking meat helps break down the tougher fibers and therefore can be easier to digest for some people and it’s incredibly versatile. I’ve served this lamb lots of different ways before depending on the time of year and what you feel like, some of my favourite ways of serving it include -

Simple & Classic – freshly cooked new potatoes, spring vegetables, fresh mint sauce or salsa verde.

Moroccan Style – quinoa tabbouleh, green salad, a drizzle of honey and lots of fresh herbs.

Mexican – corn tortillas, fresh chopped salsa, thinly sliced cabbage slaw and avocadoes.


I would recommend using a slow cooker for this recipe, however if you don't have one you could use an oven. Simply heat it to 120C and cover the lamb tightly with tin foil, all other instructions would be the same. 

Preparation Time 5 minutes

Total Time 8 hours

Serves 4 – 6



  • 1 leg of lamb, on the bone
  • 1 bunch rosemary, hard parts removed and leaves finely chopped
  • 1 bunch mint, finely chopped
  • 3 – 4 cloves of garlic, peeled and finely sliced
  • a couple of generous glugs of olive oil
  • seasoning


  • Mix together the herbs, garlic and olive oil. Spread the mix chunkily over the meat.
  • Marinate the lamb for ½ hour or up to overnight if preparing in advance.
  • In a large pan, heat a little oil and brown* the leg of lamb or put under the grill to get a little colour.
  • (*Brown – browning meat is the process of “sealing” the meat surface so that it holds together well while cooking and keeps it’s flavour. Place the meat in the pan cooking it until the surface of the meat has coloured, you’ll have to turn the meat over several times with a large piece like a leg of lamb.)
  • Place the lamb leg in the slow cooker, there is no need to add liquid as the lamb juices cook itself. Place the lid on and leave to cook for 8hours, have confidence and don’t lift the lid too much as this slows down the cooking.
  • The lamb should fall apart and shred easily with two forks at this point.