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Slow cooker lamb roast with carrots and potatoes in a rich gravy

Slow Cooker Lamb Roast

Course Main Course
Cuisine American
Keyword crockpot, crockpot lamb recipe, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Servings 6

Ingredients

  • 3-4 lb lamb shoulder or leg roast
  • 4 garlic cloves sliced
  • 2 onions quartered
  • 4 carrots cut into large chunks
  • 4 potatoes halved or quartered
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 cup beef or vegetable stock
  • ½ cup red wine optional
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rub the lamb all over with olive oil, salt, and pepper. Make small slits in the meat and insert slices of garlic into them.
  2. Place the onions, carrots, and potatoes in the bottom of the slow cooker to form a bed for the lamb. Lay the lamb roast on top of the vegetables.
  3. Add the rosemary and thyme around the meat. Pour the stock and red wine (if using) into the slow cooker.
  4. Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the lamb is tender and easily pulls apart with a fork.
  5. Once cooked, remove the lamb and vegetables from the slow cooker.
  6. If you’d like a thicker gravy, pour the cooking liquid into a saucepan, bring it to a simmer, and whisk in a little cornstarch mixed with water until it thickens.
  7. Serve the lamb sliced or shredded with the vegetables and gravy spooned over the top.

Slow Cooker Tips

  1. Choose a well-marbled cut like lamb shoulder for the best texture. The fat slowly melts during cooking and keeps the meat tender.
  2. Avoid lifting the slow cooker lid during cooking, since this releases heat and can increase the cooking time.
  3. If you prefer a thicker gravy, remove the lid during the last 20–30 minutes of cooking so the liquid can reduce slightly.
  4. For extra flavor, finish the lamb with a squeeze of lemon juice or a sprinkle of fresh herbs before serving.