Honour and celebrate the best of the lamb with this conscious and delicious lamb slow cook crowd-pleasing recipe.
This lamb slow cook is quite possibly my favourite slow cook recipe. Excellent lamb cuts to use include:
The neck contains meat, fat and tissues in ideal proportions. Meaty lamb bones work just as well and are often available free from your local butcher.
Please be sure to follow the slow cooking basics when preparing this delicious recipe.
- 30 – 40 g of fat, to match the meat, for example, lard, dripping, butter
- 4 – 5 medium red and/or white onions, finely chopped
3 stalks of green / spring onions, chopped
- 1 head of garlic, finely chopped
- Red wine
Meat and Stock
- Beef or animal stock, concentrated liquid
- Tomato paste, concentrated
- Rosemary branches
- Coarse salt
- Black pepper
- 1.5 kg of meat, or meaty bones, for example a lamb’s shoulder or three lambs’ necks
Vegetables, as preferred
- 2 x peppers / capsicum, roughly chopped
- 1 x aubergines, cubed
- 2 x carrots, sliced medium thick
- 500 g potatoes
- 150 g celery, chopped
- 200 g leeks, chopped
- 100 g lentils or yellow split peas, if desired
- 1 tin chopped or plum tomatoes, or 4 fresh tomatoes
- Cabbage, chopped
- Spring greens, chopped
- Courgette, sliced
- Okra, chopped
- Brussel sprouts, whole
- Butter beans, tin
Lamb Slow Cook Method
Stage 1 – Preparation
Set the slow cooker to HIGH, lid on.
Pre-heat the oven or hob pan for meat browning.
Add the fat to the slow cooker when the pot is hot. Return lid.
Begin processing and chopping the vegetables.
Lay the meat on an oven dish and coat with coarse salt and cracked black pepper.
Brown the meat, turning and coating again with salt and pepper.
When the onions and garlic have begun to brown, stir in the celery, if desired.
Stage 2 – Meat In
Add the browned meat to the bottom of the pot with the browned onion mixture
Pour a bit of boiling water onto the oven pan and scrape and mix to get all the meat juices and bits. Add to this mixture the concentrated liquid stock, the concentrated tomato paste and even a teaspoon of brown sugar or a squirt of tomato sauce.
Pour this stock mixture over the meat and onions. Return lid.
When vegetable processing is finished, add the vegeables atop the meat. Favour adding root vegetables first / lower. Return lid.
Cook on HIGH for up to half an hour.
Stage 3 – Long and LOW
Give the pot a shake, lid on.
Set the slow cooker to LOW, lid on.
Cook for 8 or more hours, stirring or shaking with lid on occasionally during the latter stages.
You may be surprised at how the liquid juices build up. I sometimes turn the slow cooker on HIGH with the lid off to reduce for 30 minutes or so before serving. Fresh herbs such as rosemary can be added at this stage for maximum flavour.
Stir well. Any meat should fall or dissolve off the bone.
Excess food can be left to cool down before being frozen or stored in the fridge for up to a week.
How did you get on with the recipe? Please leave your comments below. I’m always looking to improve and love learning from others.