Slow-cooker roast lamb with potatoes

A graphic of a bull head


  • 1.5-2 kg Grange Meat Co. lamb shoulder or leg
  • 750g potatoes, peeled and quartered
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups vegetable or chicken broth
  • 2 tbsp olive oil


  1. Preparing the lamb

Begin by rubbing the lamb with olive oil and a generous amount of garlic, rosemary, thyme, salt, and pepper. This herb rub not only flavours the meat but also helps to form a delightful crust as it cooks.

  1. Preparing the potatoes

Toss the quartered potatoes in a small amount of olive oil and season them with salt and pepper. This step ensures they are flavourful on their own and ready to absorb the lamb juices.

  1. Cooking

Arrange the seasoned potatoes at the bottom of the slow cooker to form a bed. These will catch the drippings from the lamb as it cooks, becoming tender and flavourful.Set the herb-rubbed lamb atop the potatoes. The positioning allows the meat's juices to flow down and season the potatoes during cooking.

  1. Add broth

Pour the broth over the lamb and potatoes. The liquid will help maintain a moist environment inside the cooker, preventing the meat from drying out. Cover and set your slow cooker on low for about 8 hours. 

  1. Resting

Rest the lamb for 20 minutes after removing it from the slow-cooker. The lamb should be tender enough to pull apart easily with a fork when it's done.