September 27

Lamb Lamb Lamb – Garlic Rose

You can slow cook either a leg of lamb or a shoulder of lamb. My favourite is the shoulder but it is has alot more fat than the leg so if you like a less fatty piece of lamb use a leg.

I use an electric slow cooker however you can also use an oven. I pop all of the ingredients in the slow cooker leave it on high for the first hour then turn it on low for another 3-4 hours for a lamb shoulder. For a leg of lamb you will need to cook it longer and depending on the leg it may be 7-8 hours. It’s a great recipe to do when you have people coming over as it’s little preparation and little work in the kitchen and tastes amazing. It’s really good hot with your favourite roast vegetables, salad, rice, cauli rice, or on a gluten free roll – hot or warmed up the next day.

The size of the lamb shoulder depends on what you can get / want. The other ingredients listed below are for a shoulder, so you might want to double the lemon, garlic and dried oregano if you have a larger portion of lamb.

Here is my garlic and fresh rosemary recipe, Garlic Rose, which again you can either use a leg of lamb or a shoulder of lamb in a slow cooker or low oven. The shoulder doesn’t need to be cooked as long and will shred very easy (it’s hard to take out of the slow cooker). The leg of lamb will not fully shred but will be very tender and easy to carve or to shred using tongs and a fork.

Slow Cooked Lamb Leg – Garlic Rose

The size of the lamb leg depends on what you can get / want. The other ingredients listed below are for a larger sized leg, so you might want to lessen the garlic and fresh rosemary sprigs (I use a whole brought bunch) if you have a smaller portion of lamb.

Author: Tracey Francis of Essential Olie


  • Lamb Leg
  • 4 Cloves Garlic
  • 1 Bunch of fresh Rosemary
  • 1-2 cups hot water
  • Sprinkle of salt and pepper


  1. Brown the leg in a fry pan or baking dish on the stovetop, or, turn on your slow cooker on high and when it’s warmed brown the leg turning it so all sides are browned.
  2. Add hot water, garlic, fresh rosemary, salt and pepper.
  3. Slow cook for approximately 7-8 hours – you will know it’s ready as you will see the meat falling off the bone. If you are using an oven then you need to cover the baking dish with either a lid or foil and cook on a low heat, say 140°C. In a slow cooker I have it on high for 1 hour then turn it down for the remainder of the time. You will need to use a fork to shred the leg, or, just eat it in big meaty chunks.
  4. Serve with baked vegetables, salad, rice, cauli rice or on a warmed/toasted gluten free roll.



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