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.
Lamb breast benefits from long slow cooking due to it's 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!).
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✔️ Why should you try it?
- 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
🔪 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 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, 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.
🥡 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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Slow cooker recipes from the Effortless Foodie kitchen!
Recipe
Slow Cooker Lamb Breast
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 tbsp Butter
- 1 tsp Rosemary dried or fresh, chopped finely
- 1 tsp Thyme dried or fresh, chopped finely
- 85 g Sausagemeat
- 50 g Breadcrumbs Use dried breadcrumbs from a packet, or fresh if you prefer
- 1 tsp 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
- 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.
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!