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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I love lamb meat and my family loves it too. This is definitely something I need to try soon. It looks delicious and so full of flavor. Meat turned out so perfect. I already saved the recipe. Can’t wait to make this.
Thank you, Natalie
I don’t have soy sauce as it got wheat in it. What can I used instead?
You can omit the soy sauce Katie
This is such a great, wholesome dish! The meat is so tender and cooked perfectly. I also appreciate all the tips on cooking with a slow cooker.
Thank you, Amy.
I have never thought to cook lamb in the slow cooker, and after making this recipe I can’t imagine why I didn’t think of it earlier. Cooking it so low and slow makes the meat incredibly tender and delicious. I don’t know if I’ll ever cook it any other way from now on. Thank you for such a great recipe!
Thank you, Rebecca. So happy to hear you enjoyed this recipe. Yes, the meat turns out very tender and juicy in the slow cooker. Appreicate you coming back to write this feedback.
Printing this recipe out now! I love lamb and this is perfect for the cold weather. It looks so good!
Thanks, Carrie
My in-laws are huge lamb lovers and I just know they would love this! I’m thinking this, some mashed potatoes and maybe some roasted veggies. Thank you for sharing!
Thank you, Lori. I hope you try this. Yes, mashed potato and roast veggies would be perfect.
I agree that the slow cooker was made for cooking meat. And lamb is one of my absolute favorites! The addition of ketchup is a nice surprise, I’m definitely trying this recipe!
Thank you, Paula. Yes, the ketchup adds a slight tang and sweetness.
I have everything except for the lamb! I’m going to get some during the week and make this as it looks amazing x
Thank you, Romina. I hope you enjoy this.
Great tip on layering things – I like doing it to make sure everything is cooked properly. Delicious lamb recipe that I am definitely going to try over the holiday!
Thanks, Danielle.
My family loves lamb so I’ll be adding this to our menu. This recipe will make a great weeknight meal that everyone will enjoy.
Absolutely Kelly. We love this over the weekend too.
I love, love lamb, so I had to make this ASAP. It was so tender and flavorful, and the slow cooker makes it so easy to put together. Thanks for sharing!
Thanks, Amanda. Yes, the slow cooking makes the lamb so tender.