Slimming World in Chapel Park at St Johns Church Hall

20/04/2026

15/04/2026

Join us now here every week 😁

11/04/2026

⭐️⭐️⭐️7 DAY FREE MENU⭐️⭐️⭐️

Our 7-Day menus are the perfect way to see how it works – and get a real taste of the meals you can enjoy as a member!

Click here to pick from our classic, vegetarian or vegan menu 👉:
https://www.slimmingworld.co.uk/blog/discover-get-set-for-healthy-eating-week/

and come along to one of the Chapel Park groups and we'll show you how simple, satisfying and flexible it can be ❤️

Wednesdays 9am with Trish
Thursdays 5pm & 630pm with Rachel
Fridays 730am & 9am with Adam

Adam 07720326204

10/04/2026

Love our Friday mornings. What do you love about your Slimming World group. Share below ###x
Wednesday mornings with Trish.
Thursday nights with Rachel.
Friday mornings with Adam.

09/04/2026

How amazing are our members. I love our Friday mornings 730am & 9am.
Why not come along & join a friendly, supportive & fun group.
Join in April for just £6.95 at your first group.
Contact Adan 07720326204 or just come along to find out more ###

09/04/2026

Thank you to these gorgeous members for making me so welcome tonight, what a lovely group 🥰

My new home for now on a Thursday evening, come and join us! 💕

⏰ Thursdays 5pm & 6.30pm
🏠 St John’s Church Hall, NE5 1TH
📞 With Rachel - 07495 854444

02/04/2026

A new month means a refocus, a reset & new beginnings. Come along & joining us on Good Friday. We're OPEN as usual 730am & 9am :) ###

31/03/2026

Open as usual 730am & 9am ###

30/03/2026

🤩Recipe of the Week 🤩

🍲Roast leg of lamb with all the trimmings🍲

Studded with garlic and rosemary, this succulent lamb is the perfect centrepiece for Easter celebrations

🤩Ingredients 🤩

⭐️1kg leg of lamb, visible fat removed
⭐️8 garlic cloves, sliced
⭐️12 rosemary sprigs
⭐️4 level tsp gravy granules

For the potatoes:

⭐️1kg floury potatoes, such as Maris Piper or King Edward, cut into large chunks
⭐️1 cal cooking spray*
⭐️2 tsp garlic salt (optional)

For the mint sauce:

⭐️Small pack fresh mint, leaves picked and finely chopped
⭐️2-3 tbsp wine vinegar (white or red), to taste
⭐️Pinch of sweetener granules (optional)

🤩Method 🤩

⭐️Preheat your oven to 180°C/fan 160°C/gas 4.

⭐️Put the lamb in a non-stick roasting tin. Pierce all over with a short, sharp knife and push in the garlic and rosemary sprigs. Season lightly and roast in the middle of the oven until cooked to your liking (about 1 hour 15 minutes for medium or 1½ hours for well done).

⭐️Once the lamb has been in the oven for about 30 minutes, cook the potatoes in a saucepan of boiling water over a high heat for 10 minutes or until just tender. Drain well and tip into a non-stick roasting tin sprayed with 1 cal cooking spray. Sprinkle over the garlic salt, if using, toss well and roast at the top of the oven for about 40 minutes or until crisp and golden.

⭐️At the same time, put the mint sauce ingredients in a bowl and add 6 tbsp boiling water. Mix well and set aside.

⭐️Remove the lamb from the oven, cover with foil and rest for 10-15 minutes. Make up the gravy granules according to the pack instructions and keep hot.

⭐️Carve the lamb into thin slices and serve with the potatoes, gravy, mint sauce and a medley of your favourite vegetables.

1 Swip per serving
1 hour 30 minutes
Serves 4