Jess’s Slow-Cook Lamb

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Jess Lacey
Jess Lacey
Grazers partner and farmer

Jess’s Slow-Cook Lamb

With only three short steps, and minimal prep-time, this deliciously simple recipe is a versatile favourite in the Grazers household. Succulent, melt-in-the-mouth lamb, slow-cooked to perfection – what’s not to love?

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  • 2 tbsp olive oil
  • Grazers 100% Grass-fed Half Leg of Lamb
  • 30g unsalted butter
  • 2 tbsp plain flour
  • 300ml lamb stock
  • 200ml red wine
  • 2 red onions, cut into wedges
  • 2 garlic cloves, sliced
  • 5 sprigs of thyme
  • 2 tbsp honey
  • 5 sprigs of rosemary
  • Mashed potatoes and steamed seasonal veg, to serve


  • STEP 1: Heat the oil in a large non-stick frying pan. Once heated through, add the lamb and brown on each side for 4-5 mins. Set the browned meat aside and turn the slow cooker on low. Melt the butter in a saucepan until foaming, and stir in the flour to make a thick paste. Whisk in the stock gradually until fully mixed through with the flour and butter paste. Finally, add the wine and bring to the boil. Set aside.


  • STEP 2: Put the onion, garlic, thyme and rosemary into your slow-cooker and sit the lamb on top. Pour in the lamb gravy you made in STEP 1. Put the lid on and cook for 8 hours or until the meat is soft and tender.


  • STEP 3: Remove the lamb from the slow cooker, place it on a pre-warmed plate and cover with foil. Strain the remaining liquid into a pan and simmer until slightly thickened, and add the honey. Serve the lamb thickly sliced or shredded (it’ll be quite soft) with mashed potatoes, seasonal veg and the gravy.


Deliciously simple!