Low Carb Slow Cooked Lamb Shoulder + Christmas + keto

Slow-Cooked Lamb with Mint & Green Beans

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Course: Meals, Public
Cuisine: Meat
Servings: 5


  • 1 Lamb Leg (bone in)
  • 2 tbsp Butter or High Smoke Oil
  • 4 Garlic Cloves
  • 1/4 cup Freshly Chopped Mint
  • 6 cup Green Beans, trimmed (600g)
  • 1/2 tsp Salt
  • Ground Black Pepper


  • Turn on and pre-warm your slow cooker. Pat dry your lamb with a paper towel then season with salt and pepper. Grease a large pot with butter or oil.
  • Place the lamb in the pot greased with butter or oil and fry until golden brown.
  • Using tongs, turn the lamb the other side. Make sure you brown from all sides. When brown, take off the heat and set aside.
  • Chop the mint and peel and slice the garlic. Place your lamb in the slow cooker and sprinkle garlic and mint over the lamb. If the lamb becomes dry, add 1/2 - 1 cup of water into your slow cooker with the lamb.
  • Place the lid on and cook on low for 10 hours in a slow cooker.
  • After 5 hours of cooking, transfer the lamb to a plate. Place the green beans into the slow cooker and re-add the lamb. Cook lamb and beans for another 1-2 hours until the green beans are crisp-tender and the meat is soft and juicy.


Serving: 1.5g

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