Slow Cooker Lamb with Gravy is the perfect way to cook tender and delicious roast lamb that makes its own gravy. It’s the ideal way for busy families to create a special dinner with no stress.
Why make Slow Cooker Lamb with Gravy?
This has to be the easiest roast you can make. It’s a simple recipe with only a few ingredients. Get it started and then leave it to cook until you are ready to serve.
What ingredients do I need to make the Slow Cooker Lamb?
The ingredients for this recipe are simple. Apart from the shoulder of lamb all the ingredients you need are likely to be in your larder.
- lamb
- flour
- salt
- pepper
- vegetable oil
- lamb stock
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What kind of lamb should I use?
You can cook any kind of joint of lamb in your slow cooker. But the best lamb cuts for slow cooking are those that have a lot of connective tissue that tenderises as the meat braises slowly. I choose rolled shoulder of lamb for this recipe because it doesn’t contain a bone and is easy to carve. Other cuts of lamb that are good to slow cook are lamb shanks, neck of lamb and leg of lamb.
There is plenty of information about different cuts of lamb and how best to use them in this guide.
How do I choose a good piece of lamb?
Buy your lamb directly from a butcher if you can. Look for meat that is brownish pink with a layer of creamy white fat. Avoid lamb that looks grey and has yellow greasy fat. The colour of the lamb will vary according to the age and breed of animal as rare lamb breeds or older animals tend to have more deeply coloured flesh.
Why do I need to use flour for the Slow Cooker Lamb with Gravy?
The flour is seasoned with salt and pepper and used to coat the lamb. When the flour mixes with the stock and the juices from the meat it thickens and creates the gravy. You don’t need to use any other gravy granules or gravy browning.
What kind of flour should I use?
Use white plain (all-purpose) flour, it is ideal as it is fine flour that will coat the lamb and absorb easily into the stock.
How do I stop my gravy from going lumpy?
No one wants lumpy gravy! So here is how I ensure my gravy is smooth and delicious.
- Add the flour to the oil in the pan and cook it out on a medium heat for one to two minutes.
- Take the pan OFF the heat.
- Add the HOT stock slowly to the flour and oil mixture.
- Use a WHISK to mix the two together.
- Put the pan back on a low heat and keep whisking until it starts to bubble.
- If you still have some lumps, whisk vigorously and they will disappear.
- As a last resort, if this doesn’t work, then strain your gravy through a sieve. Clean the pan and return the strained gravy to the pan.
I use a silicone whisk in my non-stick sear and stew slow cooker pan, as it won’t damage the non-stick surface.
What kind of oil should I use?
The best oil for searing has a high smoke point and does not overpower the meat. This isn’t a time to use extra virgin olive oil as it has a lower smoke point. I use sunflower or rapeseed (canola) oil but any kind of vegetable oil is suitable to sear the lamb.
What kind of stock can I use?
I use a Lamb stockpot which is a concentrated jelly stock in a small pod. If you have fresh lamb stock that is ideal or use stock cubes to make the stock according to the packet instructions.
Can I make Slow Cooker Lamb with Gravy in advance?
Yes, you can certainly make the lamb in advance. Take the meat out of the gravy and store each separately. You can store the meat and the gravy in the fridge for 3-4 days. To reheat, I recommend that you slice the meat when cold, place in a serving dish and spoon over some of the gravy. Either reheat in the microwave or cover with foil and reheat in the oven at a medium temperature.
Reheat the gravy in a pan on the stove or in the microwave. Make sure that both the lamb and the gravy are piping hot before serving.
Can I freeze Slow Cooker Lamb?
Both the Slow Cooker Lamb and the gravy freeze extremely well. For ease of serving slice the meat before freezing as it will thaw and reheat more evenly. If you plan to use only a few slices at a time then either freeze in small portions with gravy or interleave the slices of lamb with baking parchment or waxed paper so they don’t stick together. Store in freezer proof containers for up to 3 months.
Thaw overnight in the fridge or use the defrost setting in the microwave. Then reheat as above ensuring that both meat and gravy are piping hot.
Vegetarian
This recipe is not suitable for a vegetarian diet.
Gluten Free
I use wheat flour in this recipe but you can substitute GF flour. I have not tried this but can see no reason why it would not be a good substitute. Please check that your stock pot or stock cube is GF free and suitable for your diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Slow Cooker Lamb with Gravy?
Slow Cooker Lamb with Gravy is perfect to serve as a Sunday Roast and, as lamb is traditionally served at Easter this would make a great Easter Sunday lunch. Serve the lamb as you would for any roast dinner choosing the side dishes that you prefer. Here are some popular roast dinner accompaniments:
Potatoes
- Roast Potatoes
- Air Fryer Roast Potatoes
- Mashed Potatoes
- Dauphinoise Potatoes
Vegetables
- Roast Parsnips
- Air Fryer Brussels Sprouts with Bacon
- Steamed Savoy Cabbage
- Braised Red Cabbage
- Carrots
- Buttery Lemon & Garlic Green Beans
Other Sides
- Yorkshire Pudding
- Apricot and Sausagemeat Stuffing
- Mint Jelly or Mint Sauce
More Slow Cooker Roasts
Slow Cooker Beef Pot Roast is a delicious roast dinner that cooks the meat and vegetables all together in your slow cooker or crockpot.
My Roast Chicken Dinner for Two is the easiest roast dinner you will make. The chicken, potatoes, and vegetables are cooked together, even the stuffing cooks in the Slow Cooker.
Slow Cooker Ham in Ginger Beer is a very simple recipe and the ginger beer adds a sweet and spicy flavour to a ham or gammon joint. Glaze with a sticky ginger preserve and serve it warm with mashed potatoes and seasonal vegetables or cold with salad and pickles.
PIN FOR LATER
Slow Cooker Lamb with Gravy
Equipment
- Sear and Stew Slow Cooker OR Crock Slow Cooker and large frying pan
- whisk
- jug
- Measuring spoons
- 2 large plate or dish
Ingredients
- 1 kg (2¼ lb) shoulder of lamb
- 3 tbsp (3 tbsp) plain (all purpose) flour
- ½ tsp (½ tsp) salt
- ½ tsp (½ tsp) freshly ground black pepper
- 1 tbsp (1 tbsp) vegetable oil
- 300 ml (1¼ cups) lamb stock
Instructions
- Put the 3 tbsp of flour, ½ tsp salt and ½ tsp pepper in a dish or plate large enough to hold the lamb joint. Mix them together.
- Place the lamb joint into the flour and roll until it is covered.
- Heat 1 tbsp vegetable oil in your sear and stew slow cooker pan on a high heat. If you have a crockery slow cooker, use a large frying pan. Add the lamb and sear each side until they are all golden brown. Remove the lamb and place on a plate at the side.
- Turn down the heat and add the remaining flour to the oil in the pan. Mix with the oil and cook out the flour for 1-2 minutes.
- Remove the pan from the heat and slowly add the 300 ml (1¼ Cups) hot stock to the flour and oil paste stirring all the time.
- Use a whisk to make sure all the stock is thoroughly mixed and there are not lumps in the gravy.
- Return the lamb to the slow cooker pan with the gravy.
- Cook on LOW for a minimum of 4 hours. Once done remove the meat to a serving plate to rest for 20 minutes covered with foil and a clean tea towel. Skim off any excess fats on top of the gravy and strain into a warmed gravy jug.
- Serve cut into slices with roast potatoes, vegetables and mint jelly or sauce.
Sisley White - Sew White says
This recipe is the best! The gravy from the slow cooker is just unbeatable with the lamb.
Janice Pattie says
Thank you 😊
Cat says
The perfect centrepiece for a lovely family meal. The meat just falls apart it’s so tender and I love that it makes it’s own delicious, rich gravy.
Janice Pattie says
Thanks, it really is so easy and delicious
Chloe says
Rolled shoulder is one of my favourite cuts of lamb, I usually cook it quite quickly but this slow cooked option is a great alternative. I love the richness of the gravy too!
Janice Pattie says
Thank you. The gravy is definitely a bonus!