Slow cooker diced lamb is the set-and-forget stew — soft chunks, rich gravy, and a kitchen that smells like a proper British casserole. 1kg Hogget Lamb Bone-in Shoulder Chunks is the bone-in shoulder pack that falls tender for diced-style stews; Lamb Chops 900g-1.1kg (Frozen) is the chop tray when you want a quicker grill night beside. Shop both in lamb and BBQ.
Slow cooker method
Thaw overnight in the fridge if frozen. Pat the chunks dry and brown in a hot pan with a little oil in batches — colour builds flavour the slow cooker cannot invent alone. Tip into the slow cooker with onions, carrots, stock, a bay leaf, and a pinch of rosemary or mint. Season lightly; the gravy will reduce. Cook on low 6 to 8 hours (or high 3 to 4 hours) until the meat pulls easily from the bone and the cubes are spoon-tender. Skim fat if you like a cleaner sauce, then thicken with a cornflour slurry in the last 20 minutes if needed. Do not skip the browning step if you can help it — pale stew tastes flat. Bone-in packs add body to the gravy; fish out the larger bones before serving. Taste for salt at the end, not the start.
Oven and pan backup
No slow cooker: covered casserole at 160°C for 2.5 to 3.5 hours, or a heavy pan simmer 1.5 to 2.5 hours with a lid ajar. Browse lamb for shoulder chunks, chops and shanks, and BBQ when the weather turns for chops instead.
What to serve
Mash, couscous, or crusty bread to mop the gravy, plus mint sauce or a sharp salad. Leftover stew freezes well; thaw overnight and reheat until piping hot. Pull spare meat into wraps or shepherd-style pies the next day.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.