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Prep time:

10 minutes

Time to cook

8-9 hours

Good for:


Lemon Slowcoker Lamb

This is an original slow cooker recipe, modified just a little bit. This is really good with the Indian inspired vegetables in the oven or a salad. Oh.. and the picture is borrowed from a fellow cook online until I make this next.


1.5 leg of lamb on bone or lamb shoulder
4 cloves of garlic
3 sprigs of rosemary
2-3 bio lemons
2 cups of mixed miso soup and stock
1 tbsp maple syrup
for serving:

Your choice of salads and roasted potatoes


Step 1

Pad the Lamb dry and remove any visible fat. Rub well with salt and pepper.

Step 2

Cover the bottom of the slowcooker with the lemon slices. Add half the garlic slices and 1 sprig of rosemary.
Then place the lamb on top and cover with additional garlic, rosemary and lemon slices.

Step 3

Then pour the stock/miso mix down by the lamb until about half covered. Add the tablespoon of maple syrup.

Step 4

Cook on low for 8 hours. lift out and serve on a platter with a bit of the sauce along.


You can use thyme and oregano if you prefer but the rosemary is just so perfect with the lamb. Use a bit more than you would normally expect as the ‘lamb’ soaks up the taste.
I always serve this with a bit of the sauce at the bottom of the serving plate. If people would like the sauce for their potatoes, then it’s right there.
The recipe works equally well for summer or winter. In summer I will serve it with lighter and green salads. In winter the oven-roasted vegetables or tandoori vegetables are perfect.

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