Slow-cooked spring lamb stew recipe

(333 ratings)

Make a Sunday lunch with a difference thanks to this delicious slow-cooked lame recipe which makes the meat juicy, tender and full of flavour. Get the recipe here:

  • healthy
Preparation Time15 mins
Cooking Time8 hours
Total Time8 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories222 Kcal11%
Fat9 g13%
Saturated Fat4 g20%

Make a Sunday lunch with a difference thanks to this delicious slow-cooked lamb recipe which makes the meat juicer, tender and full of flavour. Cooked with shallots, turnips, carrots, peas and leeks, there's no need to make anything extra as this is a filling dinner that is sure to become a frim family favourite. Throw everything into the slow cooker in the morning to simmer gently throughout the day and you'll have a comfort food meal in minutes when you're ready to eat in the evening.

Read our tried and tested reviews of the best slow cookers.


  • 1tbsp vegetable oil
  • 500g lean leg of lamb, cut into large chunks
  • 4-6 shallots, peeled and halved if large
  • 2-4 small turnips, peeled and halved
  • 500g or 12 small new potatoes, whole or halved
  • 200g Chantenay carrots
  • 2 leeks, trimmed and cut into thick slices
  • 600ml hot lamb or chicken stock
  • About 1tbsp thickening granules
  • 200g frozen peas
  • Handful of freshly chopped mint and whole mint leaves, to garnish




  1. Preheat the slow-cook pot or set the oven to 150°C/302°F/Gas Mark  2. Heat the oil in a large pan or flameproof casserole, then brown the meat over a high heat for a few minutes on each side. Add the shallots, turnips, potatoes, carrots and leeks.
  2. Pour the stock over, cover and cook on Auto in the pot for 6-8 hours or in a casserole in the oven for 2¾ hours.
  3. Stir in the thickening granules until dissolved and the sauce is thickened. Add the peas, season with salt and pepper and leave for 10 minutes to heat through. Stir in chopped mint and garnish with a few mint leaves just before serving.
Top Tip for making Slow-cooked spring lamb stew

There are a number of variations for this dish- broad beans with or instead of the peas, white beans in place of the potatoes, or fresh or dried oregano or rosemary rather than mint.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.