Slow cooker magic: top tips for New Zealand beef and lamb

If you’re ready to make dinner time effortless and delicious, it’s time to let your slow cooker shine, filled with tasty New Zealand beef and lamb. Using a slow cooker is the easiest way to turn affordable cuts like brisket, bolar, lamb shoulder, and forequarter into tender, flavour-packed meals with hardly any fuss. In this guide, you’ll find the best tips for slow cooking beef and lamb, from choosing the right cuts to building bold flavours and getting the most out of every meal. Get ready for easy, tasty slow cooker recipes that will have your family coming back for seconds!

a close up of a plate of food with mashed potatoes and meat on a table .

Choose the best cuts for slow cooking

When it comes to slow cooker beef recipes and slow cooker lamb recipes, the magic happens with the tougher, more affordable cuts. For New Zealand beef, think brisket, bolar, topside, or beef cheeks. For New Zealand lamb, shoulder, forequarter, shanks, and leg are your best friends. These cuts thrive in the slow cooker, breaking down slowly until they’re juicy and full of flavour.

Brown your meat first

You could just toss everything in and hit start, but if you want next-level flavour, brown your beef or lamb first. Searing the meat caramelises the outside, adding a rich, savoury base to your slow cooker meals. It’s a small step that makes a big difference in your New Zealand beef and lamb slow cooker dishes.

Build flavour with your aromatics

Don’t forget your onions, garlic, ginger, and spices! Sauté them before adding to the slow cooker to unlock their full flavour potential. This extra step means your slow cooker beef stew or lamb curry will have layers of taste that’ll make everyone ask for seconds.

Don’t overcrowd your slow cooker

Your slow cooker needs space to work its magic. Fill it about two-thirds full for the best results. Overloading can lead to uneven cooking and nobody wants chewy bits in their slow cooked lamb or beef.

Keep that lid closed!

Resist the urge to peek! Every time you open the lid, you lose heat and add to the cooking time. Put your trust in the slow cooker to do its thing and you’ll be rewarded with perfectly tender New Zealand beef and lamb.

a crock pot filled with meat and vegetables is sitting on a table .

Go low and slow for the best results

The beauty of slow cooking is in the name. Most beef and lamb cuts need 6 to 8 hours on low to become perfectly tender. If you’re short on time, use the high setting, but keep an eye on things to avoid overcooking your precious protein.

Add your veggies at the right time

Root vegetables like carrots and potatoes can go in at the start - they’re tough and can handle the heat. For more delicate veggies like peas or greens, add them in the last hour so they stay bright and fresh.

Finish with freshness

Just before serving, add a handful of fresh herbs like parsley, coriander, or mint, and a squeeze of lemon or splash of vinegar. This brightens up your slow cooker beef or lamb, balancing all those rich, slow-cooked flavours.

Try these slow cooker classics

Lamb shoulder curry: Slow cooked lamb shoulder with spices and coconut milk for a Kiwi twist on a classic.

Braised lamb shanks: Lamb shanks cooked in red wine and herbs until fall-apart tender, simply perfect for chilly evenings.

Beef cheeks: Hearty, comforting, and packed with flavour, this simple beef cheek recipe is always a winner and the leftovers are perfection.

With these tips, your slow cooker and New Zealand beef or lamb will be the star duo of your kitchen. From choosing the best cuts for slow cooking to finishing with a burst of freshness, you’ll be creating easy, delicious meals that make life simpler and tastier. So grab your slow cooker, some Kiwi beef or lamb, and get ready to impress your taste buds (and your family) with every meal. For more slow cooker recipes, head to