Hungry Healthy Happy’s slow cooker Welsh Lamb ragu

  • Prep time 10 mins
  • Cook time 5 hrs
  • Serves 5+


  • 1.3kg PGI Welsh Lamb shoulder, cut into chunks
  • 2 tbsp flour
  • 1 pinch sea salt and black pepper
  • 1 tbsp olive oil
  • 2 medium carrots, diced
  • 1 rib celery, diced
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 1 tsp dried rosemary
  • 200ml lamb stock
  • 60ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 400g tin of chopped tomatoes


Recipe courtesy of Hungry Healthy Happy


  1. In a small bowl, combine the flour, salt and pepper.
  2. Add the flour to the diced lamb. Mix well so that all the lamb is coated.
  3. Heat the oil in a pan and add the coated lamb. Heat so that the lamb is browned on all sides, about 5 minutes. Once browned, set aside.
  4. Add the diced carrot, celery and onion to the pan. Cook until softened, about 5 minutes.
  5. Add the softened vegetables to the slow cooker and then add the lamb.
  6. Add the garlic, rosemary, stock (dissolved in 200ml boiling water), wine and Worcestershire sauce.
  7. Add the tomato purée and chopped tomatoes. Mix well.
  8. Cook on low for 7 hours or high for 5 hours.
Share This