Rustling up some lamb in a slow cooker is a fantastic way to bring out its rich, decadent flavours. And you don’t have to be a professional chef to nail it either. It’s a simple, almost foolproof method that even the biggest kitchen newbie shouldn’t struggle with. Plus, it leaves you with plenty of time to enjoy the rest of your day while the slow cooker does the hard work. Nice.
In this piece, we’ll guide you through how to cook lamb in a slow cooker, cover off the best cuts of meat to use, and throw in a few essential side dishes that’ll bring it all together. Let’s get going…
Why slow cooking is ideal for lamb
Lamb is one of those meats that benefits a lot from slow cooking. The low and steady heat of a slow cooker helps to break down the tough connective tissues, making the meat amazingly soft and juicy. It also allows all the flavours to mix together over time, resulting in a seriously scrumptious dinner that you’ll keep on going back to.
Slow cooking is particularly good for tougher cuts of lamb too, which can easily become dry and leathery if cooked quickly on a high heat. By using a slow cooker, you’ll turn your joints, legs and more into melt-in-your-mouth meals. Sounds incredible, right?
Choosing the right cut of lamb
When it comes to slow cooking, not all cuts of lamb are made equal. But here’s a few that we’ve found work especially well:
Shoulder roast – This versatile cut is full of tasty lamb goodness. When it’s slow-cooked, it’s super juicy and will literally be falling off the bone. For a hearty, comforting meal, this would be our number one.
Leg of lamb – It’s got a nice balance of meat and fat, both of which keep it moist and just plain delish.
Shanks – They’re a bit harder to find than the rest on our list, but they’re more than worth the effort. Lamb shanks are packed with flavour and become incredibly tender when cooked low and slow. Check in with your local butcher to see if they’ve got any.
Stew meat – If you prefer a more casual, low-key meal, lamb stew meat should be your go-to. Like it sounds, it’s perfect for making stews, soups and casseroles.
Preparing your lamb for the slow cooker
Before you start cooking, there’s a couple of things to do first…
Trim the fat – While some fat is good, too much of it can make your dish greasy (yuck). So, cut away any excess fat from the surface of the lamb when you’re prepping.
Season the meat – Generously season the lamb with salt and pepper. You could also add other herbs and spices at this stage, depending on your recipe (and personal tastes).
Brown the meat (optional) – For another depth of flavour, some people brown the lamb in a pan before popping it in the slow cooker. You don’t have to do this, but it really does make a difference. Just heat a bit of oil in a pan over a medium-high heat and sear the lamb on all sides until it’s nicely browned. This’ll help to lock in the juices and add a rich, caramelised taste.
Chop the vegetables – If your recipe calls for some veggies, chop them into bite-sized pieces. Onions, carrots and celery are all pretty traditional choices, but honestly, you can use any you like.
Add the liquid – Most slow cooker dishes need some liquid to help the meat cook evenly and to stop it from drying out. Water, broth, wine or a combination of these are always a winner. Whatever you use, the liquid should just about cover the meat.
Top tip: Add a bay leaf
Bay leaves divide opinion in the chef world. But if you add one to the slow cooker, they’re a simple, effective way to enhance the taste of the lamb. They have a subtle, aromatic quality that really compliments the meat’s richness. Just remember to remove it before serving.
Cooking times and temperatures
One of the best things about slow cooking is that it’s very forgiving. No kitchen nightmares here! Follow these tips, and it’ll be hard to go wrong…
Low heat – For most lamb dishes, cooking on a low heat for six to eight hours is ideal. This lets the meat cook slowly and evenly, becoming tender and flavourful.
High heat – If you’re short on time, cook the lamb on a high heat for three to four hours. Be aware though, this might mean that you end up with a slightly less tender texture.
Checking for doneness – You’ll know the meat is ready when it easily pulls apart with a fork. If you’re using a meat thermometer, the inner temperature should reach 63°C for medium-rare, 71°C for medium and 77°C for well-done - but why would you want that?
Top tip: Use a meat tenderiser
If your lamb feels slightly tough, grab a meat tenderiser or a mallet. Then, before any cooking, gently pound the meat to break down the fibers. You’ll have a far more tender end result.
Flavourful extras: herbs, spices and liquids
Like any chef worth their salt, don’t forget the seasoning. It’s simple stuff, but it’ll take your meal up a notch. Here’s a few ideas to get you started:
Herbs – Rosemary, thyme and oregano are classic choices for lamb. You can use fresh or dried herbs, depending on what you’ve got in the cupboard. Add them to the slow cooker at the very start, as it’ll help their flavours to slowly infuse the meat.
Spices – Want to add a warm, earthy flavour to your lamb? Sprinkle in some cumin, coriander or paprika. You could also try a blend of spices, like garam masala or rase el hanout if you’re feeling fancy.
Liquids – Red wine, beef broth and chicken broth will add moisture and a whole other layer of flavour. And this is key – otherwise, you might end up with meat that’s tough as old boot leather. Tomato sauce, balsamic vinegar or even a splash of lemon juice can help to brighten the dish too.
Serving suggestions and side dishes
While the lamb is the undisputed hero of your dinner, you’ll need some sides to go with it. Check out a few of our faves…
Mashed potatoes – A regular pairing with lamb, mashed potatoes are creamy and comforting. Plus, they’ll soak up the yummy juices from the slow cooker.
Roasted vegetables – Toss your veggies – we’d go for carrots and parsnips – with a bit of olive oil, salt and pepper, and roast them in the oven while the lamb is cooking.
Grain dishes – Quinoa, couscous or rice are all great shouts. You can cook them separately or add them to the slow cooker in the last 30 minutes of cooking.
Salads – Fresh, crisp salads are a nice contrast to the rich, hearty lamb. A simple green salad with a lemon vinaigrette will do. Or, if you’ve got the time, one with roasted beets and chunks of feta cheese.
Bread – A crusty hunk of bread (or some warm pita) is perfect for mopping up all that delicious sauce.
Storing and using leftovers
Leftover lamb can be just as tasty as the original meal. And hey, if you take it to work for lunch, it beats that supermarket meal deal every single time. Here’s how to store and make the most of your leftovers:
Refrigerate – Store any leftover lamb in an airtight container in the fridge. It should keep for three to four days.
Freeze – If there’s a lot of meat left, you can freeze it for later on. Portion the lamb out into freezer-safe containers and put it away. It’ll be good for up to three months.
Reheating – To reheat the lamb, use a microwave, oven or the hob. If the meat seems a bit dry, pour in some broth to keep it moist.
Leftover ideas – Use your leftover lamb in sandwiches, wraps or salads. Or, for a quick and easy lamb curry or stir fry, just add the meat to a pan with some veg and a sauce of your choice.
Need more advice?
If you want to get even more from your slow cooker, check out our healthy slow cooker recipes. We’re a big fan of the mushroom risotto! And if you’re looking for a vegan treat, Jack Monroe’s slow cooker vegan ribollita gets top marks from us.
