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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
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 775kcal
Author Beth Sachs

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.
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