Slow-Cooked Lamb Breast

  • Difficulty: Ultra Basic
  • 7 hours
  • 4 servings

Usually cooking a delicious meal requires effort, but this recipe here is quite an exception! It is delicious because the star ingredient is lamb breast, which is slow-cooked, resulting in a meltingly tender meat, rich in taste, that goes very well with the other ingredients added in the crockpot. However, you will need some time, so arm yourself with patience, because a few hours later the reward will be absolutely delicious!

Ingredients Needed for Slow-Cooked Lamb Breast

    2 tablespoons of vegetable oil
    1 ½ pounds of lamb breast
    1 teaspoon butter
    aromatic herbs
    1 onion, chopped
    1 ounce celery, chopped
    2 carrots, sliced
    3 potatoes, diced
    2 habanero peppers, sliced in halves
    1 cup chicken stock

How to Make Slow-Cooked Lamb Breast

  1. Heat the vegetable oil in a skillet over medium-high heat.
  2. Add the lamb breast and sear it in the pan for 2 minutes per side, until you obtain a brown crust.
  3. Before you take it out of the pan, add the butter, the herbs, and a pinch of salt and pepper. Spread the melted butter over the lamb.
  4. Move the lamb into a crockpot. Add the onion, celery, carrots, potatoes, habaneros, and pour the chicken stock.
  5. Put a lid on, set your crockpot at “HIGH” and cook the lamb for 7 hours.
  6. When it’s ready, you can serve it with a light touch of parsley on top!


  1. Be careful with the habaneros, i accidentally maced myself with them. Burning eyes. I recommend cutting them very last and being super careful not to touch your face at all until they’re in the crockpot and you wash them real well. I attempted to cut an onion after the haberneros so it might have contributed to my temporary agony.

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