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Photo of Lamb and quince pot roast by WW

Lamb and quince pot roast

Total Time
7 hr 30 min
20 min
7 hr 10 min
Quinces are traditionally used in jams and preserves because of their naturally tart flavour. We’ve decided to make them a star by adding them to lamb pot roast. Its flavour combines with the sherry, vinegar and honey to create wonderfully sweet syrup that coats the lamb and spuds.


Fresh quince

3 small

Beef stock

½ cup(s), (125ml)

Lamb leg roast, raw

1300 g, (bone-in)

Sherry, dry

¼ cup(s), (60ml)

Apple cider vinegar

40 ml, (2 tbs)


2 tbs

Fresh rosemary

2 tbs, chopped

Olive oil

1 tbs


12 whole

Baby potatoes

600 g, chat


  1. Place quinces in a 4.5 litre (18-cup) slow cooker. Combine stock, sherry, vinegar, honey and chopped rosemary in a small bowl. Pour over quinces.
  2. Tie lamb at 3cm intervals with kitchen string to secure. Season with salt and pepper. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, turning, for 5 minutes until browned. Transfer to slow cooker.
  3. Heat remaining oil in same pan over medium heat. Cook eschalots, stirring, for 2–3 minutes or until browned. Place in slow cooker. Cook, covered, on low for 4 hours (or high for 2 hours). Add potatoes and cook on low for 4 hours (or high for 2 hours).
  4. Remove lamb and thickly slice. Serve with eschalots, potatoes, a drizzle of cooking liquid and sprinkled with extra rosemary.


SERVING SUGGESTION: Steamed green beans and brussels sprouts.TIPS: Peel and cut quinces just before using as they go brown very quickly. IN THE OVEN If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake quince mixture (Step 1) in a large covered baking dish for 30 minutes. Add lamb and eschalots and cook, uncovered, for 2½ hours or until lamb is tender. Add potatoes for last 45 minutes of cooking.