Slow Cooker Lamb
Slow-cooking lamb in a slow cooker or crockpot is the best thing you can do with red meat. Especially if you can add everything to the pot and cook, this slow cooker lamb makes tender, juicy, fork-tender meat in just 4 hours with a rich, creamy sauce that works a treat over steamed rice or crusty bread.
If you ask my kids what they want for dinner over the weekend, they usually say – slow-cooked meat with couscous or mashed potatoes. Winter is when we have many slow-cooked recipes made in the slow cooker or over the stovetop. Because, of course, slow-cooked meats are always so comforting. Right?
For me, red meat like beef, lamb, or pork has got to be fork-tender unless it’s burgers or steaks. This is why I love my slow cooker very much. I can just throw in a few ingredients and forget it for hours. It was often a lifesaver when I was busy with cake orders and had no time to cook.
Why make this recipe
- It’s simple and easy, but most of all, the flavors are lovely, with almost every ingredient you probably already have in your kitchen. The list looks long, but again, it could be fancier. And yet, when they all come together, it is so wonderful.
- Cooking meat in a slow cooker does not get any easier than this. It is as simple as adding all ingredients to the slow cooker and turning it on. Leave it on for 4 to 6 hours, depending on how much time you have on hand.
- I usually prefer slow-cooking red meat for 6 to 8 hours because it gives tender meat that falls apart easily. Isn’t that just what you want with red meat?
Ingredients and substitutes
- Lamb – I often use a lamb shoulder or leg. The best thing about slow cooking is that you can use cheap cuts, and it will still cook to fork-tender with the slow cooking process.
- Onion – I’ve used a small red onion because I love how it adds sweetness to the dish as it cooks, but if it is not for you, add regular brown onions.
- Garlic and ginger – I cannot think of lamb without these two to flavor it. Adds so much more. If you don’t have fresh ginger, add 1 tsp of ginger powder. It’s not the same as fresh, but it still works.
- Herbs – You can use fresh herbs. Over the years, I have always made this with dried herbs but fresh would be great as well.
- Ketchup – Adds a little sweet, sour tang and thickness to the dish. This is not a tomato-based dish, so do not add too much.
- Cornstarch – helps thicken the sauce. Starch tends to settle on the bottom of the slow cooker, causing it to burn and dissipate heat evenly. So, it’s best to leave the thickening agent for later.
Step-by-step: Slow cooker lamb
- Wet ingredients – Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside
Pro tip – Use a whisk to ensure you have no lumps from the tomato or honey.
- Combine – Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade.
Pro tip – Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.
- Slow cook – Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender.
- Thicken – Once the meat is fork-tender, combine the cornstarch with a bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.
Pro tip – Adding the starch now will ensure the sauce thickens nicely.1 tbsp Cornstarch - Serve – Garnish with chopped parsley before serving.
Pro tip – Discard the leaves from the thyme and bay leaves before serving.
What do you serve with this lamb?
Today, I have served it with steamed rice, but my kids love to enjoy it with mashed potatoes. When I’m in a low-carb mood, I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous and creamy polenta.
You can serve veggies on the side, such as garlic-sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon-rosemary potatoes, and roasted dill potatoes.
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Frequently asked questions
This slow-cooked lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
I suggest you use my braised lamb in red wine. It’s simple and easy to make, too.
While we need liquid to cook the meat, the excess does not evaporate during slow cooking. You can serve the extra liquid with bread or rice. Alternatively,
remove the meat from the slow cooker and transfer the liquid to a saucepan. Reduce it over medium-high heat on the stovetop until it’s a thicker consistency. Then, add the meat back to the liquid.
Yes, beef and pork would work just as well instead of lamb for this slow cooker recipe. See my slow cooker beef recipe.
Crock Pot or Slow Cooker Lamb Recipe
Slow cooking lamb in a slow cooker or crock pot is the best thing you can do to red meat, especially if you can just add everything to the pot and cook. This slow cooker lamb will give tender, juicy, fork-tender meat in just 4 hours with a rich, creamy sauce that works a treat over steamed rice or crusty bread.
Video
Ingredients
- 2 lbs (1 kg) Lamb cut into cubes
- 2 tbsp Olive oil
- 1 med Onion finely chopped or 2 tbsp onion flakes
- 2 large Garlic cloves peeled and sliced
- 10 large Garlic cloves whole skin-on (optional)
- 2 sprig Fresh rosemary or ½ tsp dried
- 2 sprig Fresh Thyme or ½ tsp dried
- ½ tsp Salt to taste
- ½ tsp (½) Black pepper powder to taste
- 1 cup (250 ml) Broth or stock veg, chicken, or beef
- 2 tbsp Ketchup or tomato paste
- 1 tbsp Mustard paste dijon or grainy
- 1 tbsp Soy sauce for color (optional)
- 2 tbsp Brown sugar or honey
- 1 tbsp Hot paprika smoked or sweet paprika
- 3 large Bay leaves
- 1 tbsp Cornstarch as thicker
- ¼ cup (60 ml) Water
Method
- Wet ingredients – Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside Pro tip – Use a whisk to ensure you have no lumps from the tomato or honey.1 cup Broth or stock, 2 tbsp Ketchup, 1 tbsp Mustard paste, 1 tbsp Soy sauce, 2 tbsp Brown sugar, 1 tbsp Hot paprika
- Combine – Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade. Pro tip – Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.2 lbs Lamb, 2 tbsp Olive oil, 1 med Onion, 2 large Garlic cloves , 10 large Garlic cloves , 3 large Bay leaves, 2 sprig Fresh rosemary , 2 sprig Fresh Thyme, 1/2 tsp Salt, 1/2 tsp Black pepper powder
- Slow cook – Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
- Thicken – Once the meat is fork-tender, combine the cornstarch with a bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.Pro tip – Adding the starch now will ensure the sauce thickens nicely.1 tbsp Cornstarch
- Serve – Garnish with chopped parsley before serving. Pro tip – Discard the leaves from the thyme and bay leaves before servings.
- Enjoy!
Equipment you will need
Nutrition
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why does your recipe websute want to access every other computer on my local network
do you have a bad plugin
lamb was cool
I’m sorry about that. The site itself should not request access to your local network, so it may be related to an ad or browser plugin warning. I’ll definitely look into it. Thanks for letting me know.
Well…my guests were very complimentary but, I thought the lamb was a bit dry. I followed the recipe exactly and cooked on low for 7 hours.
Hey Patrick – glad your guests enjoyed this lamb. Usually, 6 to 8 hours on low is standard for most slow cookers when cooking meat, but every device works differently.
Next time, when you make meat, check after 6 hours and see if you need more time.
Also, once cooked, don’t leave the slow cooker on auto, as it will keep cooking even at that low temperature.
It’s best to turn it off and then warm it when you are ready to serve.
Thanks for your feedback.
I usually save lamb for special occasions, but this recipe was so easy that I think I’ll be making it more often! The meat was incredibly tender, and the slow cooker did all the work. Can’t wait to make it again!
Thank you, Megan for the lovely feedback.
This was my first time making lamb in a slow cooker, and I’m never going back! The flavors were deep and complex, and the meat was melt-in-your-mouth good. I served it with mashed potatoes and roasted veggies—absolute perfection.
Thank you, Daniel for the lovely feedback.
I made this for a special dinner with my in-laws, and they were blown away. My father-in-law even asked for seconds, which never happens! I felt like a total pro thanks to your easy-to-follow recipe.
Thank you, Jessica for the lovely feedback.
“I’ve always been intimidated by cooking lamb, but this slow cooker method made it foolproof. The house smelled amazing all day, and when we finally sat down to eat, it was pure comfort food. My husband said this needs to be on our dinner rotation!
Thank you, Eric for the lovely feedback.
Growing up, my mom always made slow-cooked lamb on Sundays, and this recipe brought back so many memories. The flavors were so rich, and the meat was fall-apart tender. I even saved some for leftovers, and it tasted even better the next day!
Thank you, Laura for the lovely feedback.