Dr. Bob's Slow-Cooked Lamb

This recipe takes many hours, so it’s best to set-aside time to prepare the recipe. A great meal to make as a family on a weekend or holiday!

“Dr. Bob’s” Slow Cooker Lamb                  


2-Organic Lamb Breasts

2-One Pound Packages of lamb stew meat

1-Sliced Red Onion

1-One small diced butternut squash

8-10-Large white mushrooms

3-Medium Carrots

1-Can of Fire Roasted Tomatoes

1-Can of Great Northern Beans

1-One Quart of Beef Broth

6-Garlic cloves


In one pan, sauté a red sliced onion in olive oil with three sliced garlic cloves

Brown lamb meat in olive oil with the three sliced garlic cloves

Pour one-half quart of the beef broth in a slow cooker and add the brown lamb pieces

Add the fire roasted tomatoes

Place the sautéed onions on top of the lamb pieces

Place the diced butternut squash on top of the meat and onions

Add the Great Northern Beans

Pour the remaining beef broth on top

Set the heat control to high for four hours then reduce to low

Stir periodically

Add one tablespoon to two tablespoons of rice starch to the mixture to thicken

Turn the cooker to off and let it set

Pictures & Videos:

Cleaning Garlic (Video)

Slow-Cook Prep (Video)

photo 2(3)




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