Two Ways with Slow Cooked Lamb

I know what you’re thinking, you guys… "Here she goes, harping on about her slow cooker again. If she loves her slow cooker so much why doesn’t she go marry it?"

Let me tell you, I would marry my slow cooker if I could. That’s how much I love it! I can’t help it, it’s just SO GOSH DARNED GOOD. As I’m writing this, a chicken stock (or ‘broth’ for my hipster pals) is brewing in my slow cooker and has been for a good 14 hours. It’s just so easy to chuck everything in there and be absolutely delighted with the final product.

This slow cooked lamb is pretty similar to the slow cooked porkrecipe I’ve put up before. The method is almost identical; throw some onions in the bottom of the slow cooker, make a wee spice rub, rub it all over the lamb, pop it in the slow cooker along with some stock and in 6-10 hours, Bob’s your uncle!

Slow Cooked Lamb

Makes a whole lot of serves!

Gluten free, dairy free


– 2kg lamb shoulder, bone in (or out, whatever floats your boat!)

– 2 onions, finely chopped

– 1 cup beef stock

– 2 tablespoons cajun spice mix

– 1 tablespoon garlic powder

– 1 teaspoon cumin

– 1/2 teaspoon cinnamon

– 2 tablespoons rosemary

– 1 tablespoon sea salt, more to taste

Using a paper towl, pat dry the lamb shoulder to get rid of any moisture. Put aside.

Pop the onions at the bottom of the slow cooker.

Mix all of the spices, herbs and salt together in a bowl and rub all over the lamb, making sure it gets into all the nooks and crannies.

Place the lamb into the slow cooker and cover with stock. Pop the lid on and cook for 6-8 hours on high or 8-10 hours on low.

Once it’s finished cooking, pull the lamb apart with two forks, reserving some liquid to pour over the meat so it doesn’t dry out. Keep in an airtight container in the fridge for 2-3 days, or in the freezer for 2 months.

The best thing about making slow cooked meat on a Sunday or the start of the week? It’ll last you for yonks AND there are so many different ways you can use it! Have a wee squiz at two of my favourite ways to use it below…

Pizza with Slow Cooked Lamb, Roasted Pumpkin, Spanish Onion, Goats Cheese & Rocket

This one is one of my favourite dinners full stop! Using Lebanese pita bread is such a great way to create a really quick pizza base that turns out crispy and delicious. I made this for my Mum’s birthday and she loved it; especially as it was paired with a lovely birthday chardonnay!

Serves 2


– 1 cup leftover slow cooked lamb

– 1 lebanese pita bread

– 2 tablespoons pizza sauce or passata

– A handful mozzerella

– 1 butternut pumpkin

– Salt

– Pepper

– Extra virgin olive oil

– 1/2 spanish onion

– 2 tablespoons goats cheese

– A handful baby rocket

– Tzatziki and lemon juice, to serve (optional)

Preheat oven to 200 degrees celcius.

Cut and peel the butternut pumpkin into small cubes and place on a prepared baking tray. Season with salt and pepper and drizzle with olive oil. Pop in the oven for 30-40 minutes, or until lovely and soft.

Meanwhile, slice the onion into thick wedges and set aside.

Spread the pizza sauce/passata over the lebanese pita bread. Sprinkle with mozzerella and put to one side.

Once the pumpkin has cooked, pop it on the pizza base with the lamb and onion. Crumble the goats cheese on top and pop in the oven for 10 minutes, or until the base is beautiful and crispy and the cheese has melted.

To serve, sprinkle the rocket over the top of the pizza, along with a drizzle of tzatziki and lemon juice, if using.

Cut into slices and enjoy!

Slow Cooked Lamb & Minted Yoghurt with Roast Pumpkin, Brussel Sprouts and Crispy Bacon

This little bowl of heaven is a great way to use leftover roast pumpkin and any other root veggies you might have lying around. I love brussels and pumpkin together, but any veggies would work!

The addition of the bacon is a real treat and the fat helps you absorb all of the essential vitamins and minerals in the veggies… Not to mention it tastes unreal! Don’t be scared of using/eating fat, pals… It’s where all the flavour is and it’s good for you!

Serves 2


– 1-2 cups of leftover slow cooked lamb

– 1 cup leftover pumpkin or 1 butternut pumpkin

– Paprika (if not using leftover pumpkin)

– Salt

– Pepper

– Extra virgin olive oil

– 2 cups brussels sprouts

– 4 rashers bacon

Jamie Oliver’s Minty Yoghurt Dip

Preheat oven to 200 degrees celcius.

Pop the brussels and cut up pumpkin (if not using leftovers) on a large baking tray lined with baking paper. Drizzle with olive oil and season well with salt and pepper. Place into the oven for 30-40 minutes until the pumpkin is soft and the brussels are crispy.

Make your minty yoghurt dip and set aside.

10 minutes before the pumpkin and brussels are done, reheat the lamb (and pumpkin if using leftovers) and make sure it’s heated through properly.

Chop the bacon rashers into small pieces and pop in a heated frying pan over medium-high heat. Cook until the bacon is lovely and crispy. Place the bacon bits onto a paper towel until the veggies are ready.

Once the veggies are cooked, place all of your ingredients in a bowl or on a plate, drizzling your lamb with the minty yoghurt dip. Enjoy!

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