We thought it might be a good idea to share some of our recipes on the blog for you all to enjoy, Mum is a seriously good cook and has kept us all well fed for many years. Is there anything better that your Mum's roast dinner?! Some recipes are adapted from other sites, adding a little 'Glaze flair' and some are from Mum's memory - the best thing is we have to cook and eat them all to provide you with the photographs!

Who else's favourite kitchen gadget is the slow cooker? I literally love mine and use it all the time - nothing more satisfying that getting dinner all done and dusted in the morning so you don't have to think about it for the rest of the day.

Slow cooker lamb ends in super tender, melt in the mouth meat with so much flavour. Even Mum approves!

Takes 15 minutes to prepare, and then cooked for around 8 hours on low.


Splash of olive oil

1-1.5kg leg of lamb

30g butter

2 tbsp plain flour

300ml lamb stock

200ml red wine

2 red onions in wedges

2 garlic cloves, sliced

5 sprigs of thyme

5 sprigs of rosemary

Accompaniments - I do roast potatoes, peas, and mashed suede (with butter of course!)


1. Add the onion, garlic, thyme, and rosemary to the slow cooker (set to low).

2. Pop a splash of olive oil into a frying pan on a high heat and brown the lamb on each side for around 4 minutes. Add the lamb to the slow cooker.

3. In the pan you have used for the lamb, add the butter, and melt until foaming then stir through the flour (to form a roux). Using a whisk, gradually incorporate the stock and wine and then bring to the boil. It will look like a thick gravy - don't be scared by the thickness as the condensation from the slow cooker will thin it down.

4. Pour the gravy over the lamb, season and put on the lid. Leave for around 8 hours.

5. Remove the lamb, set aside, and strain the liquid into a pan to simmer until thickened.

6. You can slice or shred the lamb and add your accompaniments - delicious!

Whilst we believe in supporting the Best of British, at this time of year the lamb available tends to be imported from New Zealand, the prime time for British Lamb is the summer.

We would love to hear any slow cooker recipes that you have in your stores, as we are always after some inspiration and definitely send us photos if you try any of the recipes posted and let us know what you think.


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