Easy Lamb Hotpot Recipe with Autumn Vegetables

Slow-cooked lamb and autumn veg one pot

  • serves 6
  • Easy

Check out our easy slow-cooked lamb with crunchy autumnal veggies. This hearty one-pot is lovely served with cooked grains such as pearl barley or spelt



  • rosemary 3 sprigs, leaves stripped and chopped, plus a few whole sprigs
  • garlic 2 cloves, crushed
  • olive oil 3 tbsp
  • whole leg of lamb 2kg
  • celery 2 sticks, cut into 4-5cm lengths
  • carrots 6 medium, halved lengthways and cut into 4-5cm lengths
  • baby leeks 6, cut into 4-5cm lengths
  • small turnips 4, quartered
  • white wine 250ml
  • chicken stock 200ml
  • baby plum tomatoes 300g, halved


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.

  • Step 2

    Cover the tin with a double sheet of foil and cook for 21/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.

Want easy roast potato recipes to go with your lamb? Check out our best roast potato recipes...

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Nutritional Information

  • Kcals 692
  • Fat 48.3g
  • Saturates 20.4g
  • Carbs 10.7g
  • Sugars 9.8g
  • Fibre 6.3g
  • Protein 43.8g
  • Salt 0.6g