This Slow Cooker Rolled Lamb Breast is moist, tender and packed full of flavour. Why not try this alternative, economical cut of lamb for your next roast dinner?
If you're a fan of slow-cooked meats like my slow cooked BBQ beef brisket you're going to love this recipe. Breast of lamb may not be the first cut of meat that comes to mind when cooking a roast, but this slow cooker rolled lamb breast is a delicious and tender dish that's perfect for a cozy night in or a family dinner.
It’s an affordable way to eat lamb as per kg it is considerably cheaper than leg of lamb or shoulder of lamb. As an example, in Sainsburys in the UK in March 2023, lamb breast is £7.00 per kg whilst leg of lamb is a staggering £13 per kg.
This recipe is also dairy free, egg free and gluten free if using gluten free flour and your stock is gluten free.
Looking for lamb mince recipes instead? Check out this minced lamb & sweet potato hotpot & these lamb kofta wraps.
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🤔 What is Lamb Breast?
Lamb breast is a cut of meat that is taken from the lower belly of the animal. It is a relatively fatty cut, much like pork belly but it's also packed full of flavour.
Being a fattier cut, it really does lend itself to being cooked low and slow, so slow cooking is a great way to tenderise the meat and render the fat, resulting in a succulent and flavourful dish.
If you are buying the meat from the supermarket, you will find it is probably already rolled and tied with string. If you are buying from a butcher, it may be unrolled so you can ask them to roll it for you or alternatively you can season the inside of the breast with the salt, pepper and rosemary and then tie together yourself with kitchen twine.
This is not a joint that you can cook in 90 minutes in the oven, it takes a bit of love and patience, but when cooked correctly it is delicious.
🥘 Ingredients Needed
✋ Be sure to double check all packaging for allergens. ✋
- Lamb Breast - A 1 kg joint will feed around 4 people. Breast is an under-rated and under-used cut of lamb, but when cooked in the right way can be super juicy and full of flavour.
- Onion & Carrots - Used as a trivet in the slow cooker for the lamb and also used as a base for the delicious lamb gravy you will make from the juices.
- Rosemary - Pairs beautifully with the lamb. I have used dried as that’s what I had in at home, but if you have any fresh rosemary, even better!
- Stock - I have used lamb stock, but if you can’t get hold of any, beef or chicken stock will be a good substitute. I love the Knorr Stock Pots as they are both gluten and dairy free (always double check packaging).
- Flour - This is used to make the gravy. I have used Doves Farm Gluten Free flour. Feel free to use normal flour if you don’t need the recipe to be gluten free.
- Garlic & Bayleaf - Both pack a punch and add extra flavour.
✔️ Preparing the Lamb Breast for Cooking
Before cooking, it's important to prepare the lamb breast properly. This means removing any excess fat or connective tissue. Next rub the olive oil and salt & pepper all over the outside of the lamb.
🤔 Do I Need To Brown The Lamb?
I would always advise to brown the lamb breast either before or after slow cooking it as it helps to seal in the juices and adds flavour to the meat. Browning the lamb also caramelises the fat on the outside which adds texture and depth to the dish. So, don't skip this step if you want to achieve the best possible flavour and texture for your slow cooked lamb breast.
When developing this recipe I browned the meat in two different ways to see which one worked best. Firstly, before putting the lamb in the slow cooker I browned it in a large frying pan on a high heat, turning every few minutes until browned all over.
On the second occasion, after the lamb had finished cooking in the slow cooker I removed it from the cooking liquid, placed it in a roasting tin, then baked in the oven at 200˚C / 390˚F for 15 minutes.
I found the second way in the oven worked much better and resulted in a layer of crispy fat. You can then use this roasting tray to make your gravy.
✏️ How to Cook Slow Cooker Rolled Lamb Breast
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
To Make The Rolled Lamb Breast
First, chop an onion and a carrot into large chunks and slice some garlic.
Next, place the onion, carrot, dried rosemary, and bay leaf at the bottom of your slow cooker. Pour over some lamb stock to create a rich and flavourful base for your dish. Don't be shy with the stock, as it will enhance the flavour of the lamb.
Next, it's time to prepare your lamb. Rub some olive oil, salt, and pepper over the outside of the lamb breast to season it. Then, place the lamb on top of the onion and carrot mixture in the slow cooker.
Set the slow cooker to low heat and let the lamb cook for 6-7 hours until it is tender and cooked through. The slow cooking process will allow the lamb to absorb all the flavours from the vegetables and herbs.
Once the lamb is cooked, remove it from the slow cooker and place it in a roasting tin. Preheat your oven to 200˚C / 390˚F and let the lamb cook for 15 minutes. This will crisp up the fat on the outside of the joint and give it an irresistible texture.
After crisping up the lamb, remove it from the roasting tin, leaving any juices in the pan. Let the lamb rest on a plate under some foil for 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it even more tender and succulent.
To Make The Gravy
After the lamb has had a chance to rest, it's time to make some gravy. To start, strain the cooking stock into a jug and remove any excess fat that may have risen to the top of the liquid. You don't want your gravy to be too greasy,
Now, heat up the roasting tin on the hob and allow any remaining fat to heat up in the pan. Once hot, add in the chunks of carrot and onion mixture and sprinkle in the flour. Stir the mixture around for a minute or so, allowing the flour to cook and combine with the other ingredients.
Next, slowly pour in the lamb stock, stirring continuously until the stock has thickened into a rich and delicious gravy. Don't add all the stock at once, as this can cause lumps to form. Instead, add it in a bit at a time and keep stirring until the gravy has reached the desired consistency.
Once the gravy is ready, sieve it into a gravy boat and serve it alongside the sliced lamb.
💡 Tips & Tricks
- Use a slow cooker that is large enough to accommodate the size of your lamb breast.
- Brown the lamb breast either in a frying pan prior to cooking or in the oven after cooking in the slow cooker to enhance the flavour and crisp up the fat on the outside.
- Let the lamb breast rest for at least 20 minutes before slicing to allow the juices to redistribute and prevent the meat from drying out.
- Don’t be tempted to turn up the heat to cook the lamb breast more quickly as the meat will be tough and the fat will not have a chance to cook down.. patience is the key here!
🍴 How To Serve
This rolled lamb breast makes a delicious alternative for your Sunday roast dinner alongside some crispy roast potatoes. Try these mini hasselback potatoes or if you have two slow cookers these roast potatoes in the slow cooker are fluffy and crispy & can be made at the same time.
Add some gluten free cauliflower cheese & roasted carrots and green beans or honey-roasted carrots and you have a perfect warm and comforting family meal.
🥡 Storage
If you have leftovers they will keep in the fridge in an airtight container for up to 3 days. Re-heat the meat and gravy in the microwave for a few minutes until piping hot.
💬 Recipe FAQ
Yes, you can cook lamb breast in the oven. Preheat your oven to 150˚C / 300°F and follow the same instructions as for the slow cooker. Cook the lamb breast in a covered baking dish for approximately 3-4 hours, or until the meat is tender and falling off the bone.
Yes, lamb breast can be used for other recipes. It is often used in stews and casseroles.
📖 More Comforting Dinner Recipes
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If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Slow Cooker Rolled Lamb Breast
Equipment
Ingredients
- 1 rolled lamb breast approx 800g
- 1 medium onion roughly chopped
- 1 medium carrot roughly chopped
- 2 cloves garlic sliced
- 500 ml knorr stock pot lamb stock
- 1 teaspoon dried rosemary
- 1 bayleaf
- 1 tablespoon gluten free flour
- 1 tablespoon olive oil
- salt & pepper
Instructions
To Make The Lamb
- Chop the onion and carrot into large chunks and slice the garlic.
- Place the onion, carrot, dried rosemary and bayleaf the bottom of the slow cooker.
- Pour over the lamb stock.
- Rub the olive oil, salt & pepper over the outside of the lamb breast and sit it on top of the onion and carrot mixture.
- Cook on low for 6-7 hours or until the lamb is tender and cooked through.
- Once cooked, remove the lamb from the slow cooker and place it in a roasting tin.
- Cook in a pre-heated oven on 200˚C / 390˚F for 15 minutes to crisp up the fat on the outside of the joint.
- Remove the lamb from the roasting tin, leaving any juices in the pan & rest the lamb on a plate under some foil for 30 minutes before slicing.
To Make The Gravy
- While the lamb is resting, strain the cooking liquid into a jug and skim the fat off the top of the liquid.
- Heat the roasting tin on the hob, heating up any remaining fat that is in the pan. Add the carrot and onion mixture and the flour and stir for a minute or so.
- Add the stock, a bit at a time, continually stirring until the stock has thickened into a rich gravy.
- Sieve the gravy into a gravy boat & serve the sliced lamb with the cooking liquid on the side as a sauce.
Notes
- Use a slow cooker that is large enough to accommodate the size of your lamb breast.
- Brown the lamb breast either in a frying pan prior to cooking or in the oven after cooking in the slow cooker to enhance the flavour and crisp up the fat on the outside.
- Let the lamb breast rest for at least 20 minutes before slicing to allow the juices to redistribute and prevent the meat from drying out.
- Don’t be tempted to turn up the heat to cook the lamb breast more quickly as the meat will be tough and the fat will not have a chance to cook down.. patience is the key here!
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