We source our lamb from Bushbeck Farm, just 30 minutes from us in Markdale, Ontario. Their lamb is grass-fed and finished, with no hormones or antibiotics. We’re proud to work with other local farmers like them and offer you their wonderful lamb.
If you’ve never tried lamb before, it has a rich, tender flavour that’s often described as a little sweeter and more delicate than beef, yet heartier than chicken. Mutton, which comes from older sheep, offers a deeper, more robust taste that’s excellent for slow-cooked dishes or stews.
This recipe makes a great first meal for trying lamb, while also providing tasty options for leftovers. The cooked meat works beautifully in wraps, sandwiches, or salads, and it freezes well if you’d like to set some aside for another day.
Slow-Cooked Lamb Leg Roast
What You'll Need
- 2-3 lb bone-in lamb leg roast
- 1 tablespoon of coconut oil (or olive oil)
- 3 cloves of garlic, sliced
- 1 teaspoon of fresh rosemary, chopped (or 1/3 teaspoon dried)
- 1/2 teaspoon of fresh thyme (or a pinch dried)
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of ground cinnamon
- 3/4 teaspoon of coarse salt
- 1/4 teaspoon black pepper
- 1 cup lamb or beef stock
- 1 teaspoon Worcestershire sauce (Optional)
- 1/2 teaspoon onion powder (Optional)
Step-by-Step Instructions
- Prepare the Lamb:
- Pat the lamb dry, and rub the coconut oil all over, then season with garlic, rosemary, thyme, cumin, cinnamon, salt, and pepper. Press the garlic slices into the meat, and feel free to cut small slits in the lamb to help the flavours soak in better.
- Brown the Meat (Optional):
- Sear the lamb in a hot skillet for 2 to 3 minutes per side until nicely browned. This adds extra flavour and is highly recommended!
- Add to Slow Cooker:
- Place the lamb in the slow cooker. Mix the stock, water, Worcestershire sauce, and onion powder, then pour around the meat.
- Slow Cook:
- Cover and cook on low for 7 to 9 hours or high for 4 to 5 hours, until meat is tender and easily shredded.
- Rest and Shred:
- Remove the lamb and let it rest for 10 to 15 minutes, then shred or slice the meat. Spoon some of the cooking liquid over the meat to keep it moist, but don’t drown it.
- Serve and enjoy:
- Enjoy the shredded lamb with your favourite mustard on the side. Classic Dijon or whole grain mustard add a tasty tang that’s hard to beat.
Complementary Sides
- Roasted or mashed potatoes
- Steamed green beans or braised greens
- Warm flatbread or crusty sourdough
- A simple cucumber-yogurt salad