Slow Cooker Lamb Breast
Tender slow cooker lamb breast cooked on LOW for 6–7 hours with onion, carrots and rosemary. There's no need to add stock or water, and you can use the easy herby sausagemeat stuffing or ask your butcher to stuff and roll the lamb for you.
Servings 6
Calories 847kcal
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Ingredients
- 1.5 kg Lamb Breast boned and rolled lamb breast
- 1 Onion peeled and chopped
- 2 Carrots chopped into large chunks
- 2 Rosemary Sprigs
For the optional stuffing
- 1 Onion peeled and chopped
- 1 Garlic peeled and chopped
- 2 tablespoon Butter
- 1 teaspoon Rosemary dried or fresh, chopped finely
- 1 teaspoon Thyme dried or fresh, chopped finely
- 85 g Sausagemeat (Ground Pork Sausage)
- 50 g Breadcrumbs
- 1 teaspoon Dried Mint
- 1 Egg
- Salt and Pepper for seasoning.
Instructions
- If your lamb breast hasn't already been boned, stuffed and rolled by your butcher, start by making the stuffing.Gently fry the chopped onion and garlic in the butter for 5 minutes until soft. Place it in a bowl with the remaining stuffing ingredients and mix well.Unroll the lamb breast and spread the stuffing over the flesh. Roll it back up from the short edge to make a thick roll, then secure firmly with kitchen string.1 Onion, 1 Garlic, 2 tbsp Butter, 1 tsp Rosemary, 1 tsp Thyme, 85 g Sausagemeat (Ground Pork Sausage), 50 g Breadcrumbs, 1 tsp Dried Mint, 1 Egg, Salt and Pepper, 1.5 kg Lamb Breast
- Place the chopped onion and carrots in the bottom of the slow cooker and add the rosemary sprigs.The vegetables act as a trivet, keeping the fatty lamb joint raised from the base of the slow cooker.1 Onion, 2 Carrots, 2 Rosemary Sprigs
- Place the rolled lamb breast on top of the vegetables and season with salt and pepper.Cook on LOW for 6–7 hours.There's no need to add any stock or water.For a more golden exterior, carefully transfer the cooked lamb to a roasting tin (roasting pan) and place in a hot oven for around 15 minutes. This step is optional.
- Rest the lamb for 30 minutes, then remove the kitchen string and carve into thick slices.
Notes
- Lamb: I use a boned and rolled lamb breast weighing approximately 1.5 kg.
- Cooking: Cook on LOW for 6–7 hours. I don't recommend rushing this recipe on HIGH as lamb breast benefits from long, gentle cooking.
- No liquid needed: Don't add stock or water. The lamb and vegetables release plenty of liquid as they cook.
- Stuffing: The sausagemeat stuffing is optional. Ask your butcher to stuff and roll the lamb for you to save time.
- For a browned finish: Transfer the cooked lamb to a roasting tin and place in a very hot oven for around 15 minutes.
- Resting: Rest for 30 minutes before removing the string and carving into thick slices.
- Fat: Lamb breast is naturally fatty. Skim excess rendered fat from the cooking juices before using them for gravy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days and reheat thoroughly.
Nutritional Information (Approximate)
Calories: 847kcal | Carbohydrates: 13g | Protein: 47g | Fat: 66g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.03g | Cholesterol: 220mg | Sodium: 325mg | Potassium: 745mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3476IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 5mg
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