Slowcooker Lamb and Stout Roast

March 15, 2013 · 9 comments

in crockpot,dairy-free,lamb


I’ve had a lamb shoulder roast in my freezer from the good people at Lava Lake Lamb, but I kept finding myself short on time during the weekends to give it the slow-cooked treatment in the oven. This week, I finally  gave it the slow-cooked treatment – in the crockpot – so I didn’t have to be home while it got all tender and awesome and fabulous. Score!

The stout (you’ll notice I didn’t call this a Guinness roast because I actually didn’t use Guinness but Nitro) and lamb combo makes this pretty Irish (as Irish as a full-blooded Greek person and non-Irish stout get, anyway). So, this is obviously a great choice for St. Patrick’s Day (as is this shepherd’s pie), but it’s really good any time of year. It’s also highly adaptable and really you can use lamb, beef, a shoulder roast, stew meat, whatever. I wanted to stir in some peas at the end (I told you peas get added to a lot of our meals at the end!), but we were out.

Originally, I planned on making this a stew rather than a roast, so I started cutting the lamb off the bone. Then I realized, 1. I did not feel like doing this at 10:30 p.m.; 2. There is no way I’d be able to get ALL the meat off and I would be very sad to see any lamb lost and; 3. The bone will just add more flavor to the whole meal. So, I stopped cutting and ended up with a few random chunks of lamb and then the rest of the roast on the bone. :) Much easier that way if you ask me, but obviously if you already have stew meat that will work here (without a bone, though, you will want to use only about 1.5 – 2 lbs. of meat).

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{ 8 comments… read them below or add one }

Joan Nova March 15, 2013 at 8:28 am



Jessica @ Sunny Side Up March 15, 2013 at 10:51 am

It is not easy to get a good photo of a hunk of slow cooked meat, but you nailed! Stunning photo!

P.S. Everyone is Irish on St. Patrick’s day ;) Even when I was in China last year!


Krystal R {Mrs. Regueiro's Plate} March 15, 2013 at 7:37 pm

Oh wow…this is soooo Ahhhh-mazing. I freaking love this photo, and I agree with Jess – you made it look hunky!! hehe.


Joanne March 16, 2013 at 6:57 am

This must be so richly flavored after simmering away in the crockpot all day! Definitely a more perfect treatment of lamb.


Carolyn March 16, 2013 at 7:32 am

This looks fantastic! A must make for me.


Peter G | Souvlaki For The Soul March 16, 2013 at 5:30 pm

Divine Elly! Just amazing!


iwka March 17, 2013 at 4:12 am

it looks like a dream:)
greetings from wrocław


Kate March 17, 2013 at 5:57 pm

We always do corned beef for St. Patick’s day, but lamb is so much more authenticly Irish.


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