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    Home » Recipes » Slow Cooker

    Slow Cooker Lamb Breast

    Published: Feb 14, 2021 · Modified: Sep 28, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    Jump to Recipe Print Recipe
    Slow cooker lamb breast pin image.

    This slow cooker lamb breast flavoured with rosemary is just perfect for your next Sunday roast, served with all the usual trimmings.

    The lamb breast is stuffed with a rosemary, garlic, and sausagemeat stuffing, rolled and tied with string, and then slow-cooked on a bed of vegetables. The result is an incredibly moist, tender, and well-flavoured piece of lamb. You might also like my slow cooker whole chicken recipe!

    Slow cooker breast of lamb with Yorkshire puddings, potatoes and stuffing.

    Lamb breast benefits from long slow cooking due to its high fat content, but when done right, there isn't a nicer tasting cut. Delicious with seasonal vegetables and redcurrant jelly (or mint sauce of course, if that's your thing!).

    👩‍🍳 Looking for another slow cooker roast recipe? Try my moist slow cooker roast beef, or slow cooker turkey crown!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🥄 Equipment
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 🥡 Storage
    • ❓ FAQS
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Uses a cheaper cut of lamb.
    • Benefits from long slow cooking.
    • Delicious with seasonal vegetables and roast potatoes.
    • Perfect for Easter Sunday.

    🥘 Ingredients

    • Rolled lamb breast (about 1.5kg) - lamb breast often comes boned, rolled, and if you're really lucky, ready stuffed too. If your lamb breast isn't pre-stuffed you can use the recipe below.
    • Onion & Carrots - placed on the bottom of the slow cooker and acts as a trivet for the lamb.
    • Rosemary - my favourite herb with lamb. Fresh is best but you can use dried rosemary if you prefer.
    • For the stuffing;
    • Onion
    • Butter
    • Garlic
    • Rosemary
    • Thyme
    • Sausagemeat
    • Breadcrumbs
    • Dried Mint
    • Egg

    🥄 Equipment

    Which slow cooker? I use a Morphy Richards Sear and Stew 6.5 litre slow cooker, which means I can brown and slow cook in the same pot as the slow cooker pot is safe to use on the hob! The 6.5 litre capacity serves 6-8 main portions, so it’s ideal for families and those that like batch cooking. There is also a 3.5 litre version for smaller households

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: If you're lucky your lamb breast will have come pre boned, stuffed and rolled by your butcher. If it hasn't, fry the chopped onion (for the stuffing) in the butter for 5 minutes then mix up all the stuffing ingredients in a bowl. Unroll the lamb, spread the stuffing onto the flesh, and then roll up again and secure with string. Lamb breast should always be rolled on the short edge to create a larger roll.

    Two: Chop the onion and carrots and place them at the bottom of your slow cooker. Add in the rosemary.

    Three: Place your rolled lamb breast on top of the vegetables, season and cook on low for 6-7 hours.

    Four: Leave to rest for 30 minutes before cutting into thick slices.

    Step by step photo instructions for making slow cooked lamb breast.

    💭 Top tips

    • Ask your butcher to bone, stuff and roll your lamb breast for you. It saves so much time.
    • The lamb breast benefits from long slow cooking so don't be tempted to cook it on high.
    • If you like a bit more colour on your lamb, once slow-cooked, place it in a roasting tray and roast in a very hot oven for 15 minutes.
    • Place peeled potatoes (cut any large potatoes in half) in the slow cooker with the onions and carrots. You'll have a whole meal in one-pot!
    • If you prefer not to stuff your lamb breast, you can simply sprinkle some chopped rosemary and garlic onto the unrolled breast, season and roll it back up again.

    🍴 Serving suggestions

    The slow cooker lamb breast is best served with crispy polenta roast potatoes, tenderstem broccoli, cauliflower cheese, cheesy leeks, sweet potato and Yorkshire puddings (I'm happy to serve yorkies with all my roasts, not just beef!).

    Cauliflower & broccoli cheese, creamed leeks and spiced red cabbage are other popular side dishes that go really well with lamb.

    Sliced rolled lamb breast.

    🥡 Storage

    Any leftover lamb can be stored in the fridge for up to 3 days. Reheat in the microwave with leftover vegetables and gravy for an easy dinner or lunch.

    ❓ FAQS

    How do you cook lamb so it's tender?

    The key to cooking any tougher fattier cut of lamb (like breast) is to cook it long and slow. That's why the slow cooker is perfect for cooking lamb.

    Can I cook lamb breast in the oven?

    Yes! You can cook rolled lamb breast in a very low oven (150°c) for 3 hours.

    Slow cooker recipes from the Effortless Foodie kitchen!

    • Easy Slow Cooker Pulled Beef Recipe
    • Slow Cooker Beef Keema Curry Recipe
    • Easy Slow Cooker Apple Crumble Recipe
    • Slow Cooker Pork & Apple Casserole Recipe

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Slow cooker rolled lamb breast cut into slices with roast potatoes and stuffing.
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    5 from 11 votes

    Slow Cooker Lamb Breast

    This slow cooker rosemary lamb breast is just perfect for your Sunday roast, served with all the usual trimmings. The lamb breast is stuffed with a rosemary, garlic and sausagemeat stuffing, rolled and tied with string, and then slow-cooked on a bed of vegetables. The result is an incredibly moist, tender, and well flavoured piece of lamb.
    Course Main Course
    Cuisine British
    Keyword rolled lamb breast, slow cooker lamb, slow cooker lamb breast
    Prep Time 15 minutes
    Cook Time 6 hours
    Total Time 6 hours 15 minutes
    Servings 4
    Calories 775kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Chopping Board
    • Knife
    • Measuring Spoons
    • Slow Cooker
    • Saucepan

    Ingredients

    • 1 Lamb Breast boned, rolled (and ready stuffed if your butcher can do this)
    • 1 Onion peeled and chopped
    • 2 Carrots chopped into large chunks
    • 2 Rosemary Sprigs

    For the optional stuffing

    • 1 Onion chopped
    • 2 tablespoon Butter
    • 1 teaspoon Rosemary dried or fresh, chopped finely
    • 1 teaspoon Thyme dried or fresh, chopped finely
    • 85 g Sausagemeat
    • 50 g Breadcrumbs Use dried breadcrumbs from a packet, or fresh if you prefer
    • 1 teaspoon Dried Mint
    • 1 Egg
    • Salt and Pepper for seasoning.

    Instructions

    • If you're lucky your lamb breast will have come pre boned, stuffed and rolled by your butcher. If it hasn't, fry the chopped onion (for the stuffing) in the butter for 5 minutes then mix up all the stuffing ingredients in a bowl. Unroll the lamb, spread the stuffing onto the flesh, and then roll up again and secure with string. Lamb breast should always be rolled on the short edge to create a larger roll.
    • Chop the onion and carrots and place them at the bottom of your slow cooker. Add in the rosemary.
    • Place your rolled lamb breast on top of the vegetables, season and cook on low for 6-7 hours.
    • Leave to rest for 30 minutes before cutting into thick slices.

    Notes

    Top Tips:
    • Ask your butcher to bone, stuff and roll your lamb breast for you. It saves so much time.
    • The lamb breast benefits from long slow cooking so don't be tempted to cook it on high.
    • If you like a bit more colour on your lamb, once slow-cooked, place it in a roasting tray and roast in a very hot oven for 15 minutes.
    • Place peeled potatoes (cut any large potatoes in half) in the slow cooker with the onions and carrots. You'll have a whole meal in one-pot!
    • If you prefer not to stuff your lamb breast, you can simply sprinkle some chopped rosemary and garlic onto the unrolled breast and roll it back up again.
     
    Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
    Nutrition Facts
    Slow Cooker Lamb Breast
    Amount per Serving
    Calories
    775
    % Daily Value*
    Fat
     
    58
    g
    89
    %
    Saturated Fat
     
    23
    g
    144
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    202
    mg
    67
    %
    Sodium
     
    384
    mg
    17
    %
    Potassium
     
    722
    mg
    21
    %
    Carbohydrates
     
    19
    g
    6
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    42
    g
    84
    %
    Vitamin A
     
    5189
    IU
    104
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    97
    mg
    10
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Slow Cooker Recipes

    • Cheesy Slow Cooker Tortellini Recipe
    • Easy Slow Cooker Whole Chicken Recipe
    • Easy Slow Cooker Diet Coke Chicken Recipe
    • Easy Slow Cooker Beef Curry (No Browning)

    Reader Interactions

    Comments

    1. Pam

      February 15, 2021 at 4:10 pm

      5 stars
      I'm always look for new recipes to cook in the slow cooker so this is great. Have a nice rosemary growing outside too, so I'm all set!

      Reply
    2. Beth

      February 15, 2021 at 4:24 pm

      5 stars
      Yum! My hubby and I are going to love this recipe! So excited to give this a try! Looks amazing and making my mouth water!

      Reply
    3. Carrie Robinson

      February 15, 2021 at 4:29 pm

      5 stars
      I just love that you made this in the slow cooker! Perfect for a cold winter day. 🙂

      Reply
    4. Ashley F.

      February 15, 2021 at 4:38 pm

      5 stars
      Such a great post and all of the tips on how to prepare the lamb. It's something we don't make often but when we do it has to taste great! Love the flavors stuffed inside! Perfect!

      Reply
    5. Angela

      February 15, 2021 at 4:39 pm

      5 stars
      This looks amazing! I haven't heard of it before. I am definitely going to be looking for it at the butcher shop.

      Reply
    6. Jenn

      February 18, 2021 at 7:14 pm

      5 stars
      This is an amazing recipe and I love how simple it is - get it into the slow cooker and then I can get other things done! Thanks for the great recipe!

      Reply
    7. Ruth

      September 29, 2022 at 10:05 am

      Is no stock or water or any other liquid added to the slowcooker?

      Reply
      • Beth Sachs

        September 29, 2022 at 1:31 pm

        Hi Ruth. No water or stock needed for this recipe. The lamb comes out lovely and tender without additional liquid.

        Reply
    8. Ian Coupland

      January 22, 2023 at 8:41 pm

      5 stars
      I only had one carrot to spare as I needed to steam the rest for a side dish so I added some chopped celery as I wanted to use the veggies to make gravy. I did pop it in the oven to brown as I had it on for some veg and it looked a little insipid in my Instapot but it was fabulous and we all loved it. A definite keep. Thanks so much for the recipe and idea of slow roasting in the slow cooker. Inspirational.

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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