This slow cooker lamb breast flavoured with rosemary is ideal for your next Sunday roast.
Stuffed with a savoury mix of rosemary, garlic, and sausagemeat, it’s rolled, tied, and slow-cooked on a bed of vegetables. The result is a moist, tender, and flavourful dish.
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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).
👩🍳 Looking for another slow cooker roast recipe? Try my moist slow cooker roast beef, or slow cooker turkey crown!
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✔️ 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 you will need onion, butter, garlic, herbs, sausagemeat, breadcrumbs and an egg.
🔪 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.
Top Tips
- Ask your butcher to bone, stuff, and roll your lamb breast for you—it's a real time-saver.
- Lamb breast benefits from long, slow cooking, so resist the urge to cook it on high.
- For added colour, transfer the slow-cooked lamb to a roasting tray and roast in a very hot oven for 15 minutes.
- Place peeled potatoes (halving any large ones) in the slow cooker with onions and carrots for a complete one-pot meal!
- If you prefer not to stuff your lamb breast, simply sprinkle chopped rosemary and garlic on the unrolled meat, season, and roll it back up.
🍴 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.
Cauliflower & broccoli cheese, creamed leeks and spiced red cabbage are other popular side dishes that go really well with lamb.
🥡 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
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.
Yes! You can cook rolled lamb breast in a very low oven (150°c) for 3 hours.
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Recipe
Slow Cooker Lamb Breast
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Equipment
- Chopping Board
- Knife
- 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.
Pam
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!
Beth
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!
Carrie Robinson
I just love that you made this in the slow cooker! Perfect for a cold winter day. 🙂
Ashley F.
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!
Angela
This looks amazing! I haven't heard of it before. I am definitely going to be looking for it at the butcher shop.
Jenn
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!
Ruth
Is no stock or water or any other liquid added to the slowcooker?
Beth Sachs
Hi Ruth. No water or stock needed for this recipe. The lamb comes out lovely and tender without additional liquid.
Ian Coupland
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.