Sunday lamb on a Wednesday — the slow cooker does the shift while you're at work
Here's the quiet trick with the roast in your lamb share: it doesn't need a Sunday. Ten minutes before you leave in the morning — onions in the base, lamb on top, stock around the sides, lid on low. When you walk back in at six, the house smells like your nan's place and the lamb pulls apart with two forks. The gravy makes itself from the juices while the meat rests. Pull-apart roast lamb, midweek, with one pot to wash. That's not a compromise. That's just good planning.
Ingredients
- 1 Your Farmer grass-fed lamb roast (approx 1.5kg, leg or shoulder)
- 2 brown onions, thickly sliced
- 4 cloves garlic, smashed
- 2 sprigs rosemary
- 250ml beef stock
- 1 tbsp Worcestershire sauce
- Salt and pepper to season
- 2 tbsp cornflour
Instructions
Lay the onion slices over the base of the slow cooker with the garlic and rosemary — they're the trivet, and later they're the gravy.
2 onions4 cloves garlic2 sprigs rosemaryPat the lamb dry, season it generously on every side and sit it on top of the onions.
1 lamb roastPour the stock and Worcestershire sauce around the lamb, not over it, so the top stays out of the liquid.
250ml beef stock1 tbsp Worcestershire sauceLid on. Cook on LOW for 8 hours, until the lamb gives no argument to a fork. Try not to lift the lid — every peek lets the heat out.
Lift the lamb carefully onto a warm plate (it may want to fall apart on the way) and cover it loosely with foil while you make the gravy.
Strain the cooking juices into a small saucepan, pressing the soft onions through or mashing them in for body. Skim off the fat, bring to a simmer, then whisk in the cornflour mixed with 2 tablespoons of cold water. Simmer 2 minutes until glossy, and season to taste.
2 tbsp cornflourPull the lamb into thick chunks, pour over the gravy, and serve with mash and peas — or whatever a Sunday roast means at your place.
Appears in
From $165.00$183.33SUBSCRIBE & SAVE 10%
Why the Slow Cooker Suits This Cut
A lamb roast is a working muscle held together with connective tissue, and connective tissue has one weakness: long, gentle, moist heat. Eight hours on low takes it past the point where a hot oven would dry it out and into different territory altogether — the collagen melts into gelatine, the meat turns silky, and the juices it releases become the base of a gravy you couldn't buy in a packet if you tried. Shoulder is the star here, with its extra marbling, but a leg from a Your Farmer® share works beautifully too — the stock and the low lid keep it moist where a leg would otherwise lean dry. No browning step required; the Worcestershire and the long hours build the depth for you.
Swaps and Variations
Swap half the stock for red wine and it drifts toward a French braise. Halved potatoes and thick carrot chunks can go in under the lamb with the onions — they'll be soft and gravy-soaked by dinner. Dried rosemary works if the garden's bare (use a teaspoon). And the same trivet-and-low-heat method is exactly how we treat beef — see our slow cooker pot roast with beef round for that version. The lamb turns up in Share A of our lamb subscription, raised on pasture and delivered frozen, ready for exactly this kind of morning.
Storage and Leftovers
Like most slow-cooked things, this is arguably better on day two. Store the pulled lamb in its gravy, and it keeps 3–4 days in the fridge or up to 3 months in the freezer — the gravy protects the meat from drying out either way. Reheat gently in a saucepan with a splash of water. The best leftover move: pile warm pulled lamb and gravy into soft rolls with a sharp dab of mint sauce, and watch Tuesday improve dramatically. If you're new to our patch, check where we deliver across NSW and the ACT.
Frequently asked questions
Can I cook it on HIGH instead of LOW?
Do I need to brown the lamb first?
Can I add potatoes and carrots to the pot?
What if I'm out longer than 8 hours?
Why does the lamb fall apart instead of carving into slices?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
One-Pan Chump Chops with Potatoes and Green Beans
Sticky Pomegranate-Glazed Lamb Ribs