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Here is my favourite roast lamb recipe. I am a slow cooker whore because it just always tastes so much better when it is cooked over a longer period of time. If you don’t have a slow cooker use an oven bag and cook at 140 degrees for 4-5 hours (depending on the size of the lamb).


  • Leg of Lamb (2kgs)
  • 1 jar Passata sauce
  • 1 can diced tomatoes
  • 3 gloves of crushed garlic (chopped)
  • freshly chopped, parsley & oregano
  • rosemary
  • 1 cup beef stock
  • 1/3 cup olive oil
  • salt & pepper

13646763_10155319250374815_1066545887_o.jpgFor the sides

Vegetables of your choice;

  • carrots
  • potatoes or sweet potato
  • zucchini, broccoli and any other greens you’d like
  • olive oil or coconut oil
  • salt & pepper


  1. Pat dry the leg of lamb with a paper towel and cut some slits into the meat (about an inch deep)
  2. Place lamb into the slow cooker and pour beef stock, diced tomatoes and passata over the top
  3. In a bowl make the paste by mixing the olive oil, garlic, parsley, oregano, lemon juice, salt & pepper.
  4. Rub the paste all over the lamb and place some rosemary and pieces of the garlic into the slits of the lamb
  5. Cook on low for 7-8 hours until cooked through

Method for Roasted Vegetables

  1. An hour before the lamb is ready cut up your vegetables
  2. In a bowl mix your choice of oil with salt and pepper and mix vegetables through
  3. Place vegetables on a tray and cook for 45-60 minutes at 180 degree celsius

Cut up lamb and serve with a side of your roasted vegetables! Add some gravy if you like or mint sauce!


Hope you enjoy!


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