Shoulder of Lamb Roast

An easy lamb roast recipe with minimal preparation. Serve with vegetables and potatoes.


2 ½ lbs/ 1.4 kg lamb roast (with the bone in)
Oregano, basil and mixed herbs
1 tablespoon of butter
Add salt and pepper to taste

Safety tips:
Large cuts of meat have the potential to cause food poisoning due to slow heating of the interior. This risk can be minimised by cutting the meat into smaller sections or searing the surface of the meat and using metal prongs to heat the centre of the meat faster. See cooking safely with slow cookers for more information.

Mix the herbs and spices into the butter. Rub this all over the meat. Sear the lamb in a large skillet of frying pan. Place several stainless steel prongs into the meat. Place in slow cooker. Add pepper and salt. Cook on Low for 8 -10 hours, or on High for 4 - 5 hours.
When cooked, skim off any fat from the liquid left in the cooker. Make gravy from this juice using 2 tbsp flour and 1 – 1 ½ cups of beef stock and water.

Serve with vegetables and potatoes.

Serves 5

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