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Easy slow-cooked lamb for a spring feast

Looking for a low-effort crowd pleaser for a post lockdown get-together? This melt-in-the-mouth lamb recipe with polenta chips is just the ticket, slow-cooked for five hours.


Slow Cooked Lamb with Parmesan Polenta Chips (serves 6)


  • 3 tbsp olive oil
  • 1.5kg lamb shoulder
  • 2 carrots, peeled and chopped
  • 125g celeriac, peeled and chopped
  • 5 tomatoes, chopped
  • 8 garlic cloves, peeled
  • 5 sprigs rosemary
  • 1 bottle red wine
  • 800ml vegetable stock
  • 300g polenta
  • 1 tsp smoked paprika
  • 75g parmesan, grated
  • Small handful parsley, roughly chopped
  • Seasoning

Gizmos & gadgets

Lakeland 3.5L Digital Slow Cooker

Lakeland Forged Aluminium 28 cm Griddle Pan

Lakeland Select-Grip Japanese Steel Chef’s Knife 20cm Blade

Lakeland Classic 16cm Lidded Saucepan

Lakeland Multi-Purpose Oven Tray


1/ Heat 2 tbsp of the oil in a large frying pan and brown the lamb on all sides.

2/ Place the lamb in the slow cooker then add the carrots, celeriac, tomatoes, garlic and rosemary to the frying pan and cook for 4-5 minutes.  Add these to the slow cooker with the lamb.

3/ Pour over the wine, season well and cook for 5 hours.

4/ After 4 hours bring the stock to a simmer and pour in the polenta with the paprika and half of the grated parmesan, and whisk until the mixture starts to thicken and bubble.

5/ Pour into a high-sided baking tray and level the top.  Leave to cool.

6/ Preheat the oven to 200°C, 180°C fan, Gas mark 6.

7/ When the polenta is cool and set, cut into thick chips.  Drizzle with the remaining oil and cook for 15-18 minutes, until lightly golden.

8/ Remove the lamb from the slow cooker, remove any bones and serve, shredded, with the vegetables, and polenta chips, sprinkled with the remaining grated parmesan and chopped parsley.

Find more ideas here

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