Hands down the easiest way to cook lamb leg, this Slow Cooker Roast Lamb Leg is fall apart tender and incredibly succulent. 2 minutes prep, pop it in the slow cooker, brown it briefly in the oven while you make a killer gravy using the lamb juices. A roast made for sharing with family and friends!
After more lamb leg ideas? Browse all my roast lamb recipes!
Slow Cooker Roast Lamb Leg
In my world, there are only 2 ways to cook a leg of lamb: either perfectly cooked so it’s pink and juicy inside (see my classic Roast Lamb with Gravy), or long and slow so it’s fall apart tender.
There is no in between!
Well, there is. But it’s dry and no amount of gravy can salvage it. It’s also very sad. 😂
Fall-apart-tender slow cooked lamb leg can either be done in the oven or in the slow cooker. Click here for the slow roasted oven recipe, this is the slow cooker version!
I know it sounds counter-intuitive to use the words “roast lamb” and “slow cooker” in the same sentence. But actually, it’s the right description for this recipe because it is cooked in the slow cooker and finished off in the oven to get that beautiful browning. And also to reheat it, in case the slow cooker finished and it was sitting on the warm function for a while.
My slow cooker is a standard size round one and I was able to fit in a 1.9kg / 3.8lb lamb leg purchased from the grocery store (Woolworths in Australia) because the shaft of the leg comes cut so it can be bent to fit into the slow cooker. Vereeee practical!
I’ve used a small full lamb leg here, but it can easily be made with half lamb legs which don’t have the shaft so they will easily fit inside a standard slow cooker.
And of course, if you have one of those oval shaped slow cookers, you could make this with a full size lamb leg! After all, arguably one of the best things about roast lamb are the leftovers. Sandwiches with lamb and gravy. SO GOOD!!!
Gravy for Roast Lamb
And while it’s browning in the oven, we make a quick gravy using the juices in the slow cooker.
No need to deal with the clunkiness of making the gravy in a roasting pan, like you do when you roast lamb in the oven. Nope, this is a super simple one made in a saucepan using butter instead of the drippings in the roasting pan. And of course the juices left in the slow cooker.
All. That. FLAVOUR!
This is the sort of food made for sharing with family and friends. I know there’s something grand about placing a whole lamb leg on the table as a centrepiece. But a pile of incredibly juicy, tender lamb is just as impressive in my books – and there’s no need to pass the plates over and wait for it to be carved. Just dive right in! – Nagi xx
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years!
Slow Cooker Roast Lamb Leg
Watch how to make it
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Slow Cooker Roast Lamb Leg with Gravy
Ingredients
- 2.0 kg / 4 lb lamb leg, bone in (Note 1)
- 1 tsp salt
- black pepper
- 2 large garlic cloves , minced
- 1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh)
- 1 tbsp olive oil
- 2 cups / 500ml beef stock (or chicken) (Note 2)
- 1 sprig rosemary , optional
Gravy:
- 50 g / 3 tbsp butter
- 3 tbsp / 40 g flour (any white)
- 2 cups / 500 ml braising liquid from slow cooker , strained
- Salt and pepper
Instructions
- Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
- Pour beef stock into slow cooker, add sprig of rosemary (if using).
- SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
- The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
- Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.
Gravy:
- Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
- Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
- Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
- Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.
Recipe Notes:
Nutrition Information:
Life of Dozer
Contemplating being a stowaway.
I don’t want to come across as a snob, but seriously Dozer, if you’re going to stowaway on a boat, you can do better than that!!!
Barbara Maxwell says
First of all, I adore your site! Your recipes are always just right, and my husband appreciates you, too! I want to make the slow cooker lamb, and like you, I have a round multi-cooker. The multi-cooker has 3 settings for slow cooking – low, medium and high. What is the correct setting to use for the lamb?
Thank you!
Nagi says
So pleased you are enjoying my recipes Barbara!! Please use low 🙂 N x
Jo Navratil says
Having this for dinner tonight. Using pressure cooker method. My advice for browner, extra flavoured gravy is to continue cooking the butter and flour (stirring all the time) until you reach a brown a little darker than your end colour. Most important to continually stir otherwise it will burn. Cannot rate yet cause dinner is still a few hours away 😊
Nagi says
Hope you love it Jo!! My other tip is to add a tiny splash of dark soy sauce. Definitely cannot taste it, and actually seasons the gravy like salt except adds a bit more flavour because soy sauce has more complexity than plain salt. And it colours the gravy perfectly! N x
Oanh says
Love your recipes!! Will this work just as well in the pressure cooker?
Nagi says
Yes! See step 3 🙂 N x
Oanh says
Oops. I must have missed that one. Tried it tonight with coleslaw and a sweet, tangey and slightly hot BBQ sauce all in a bread roll. Delicious!
Shayna says
Any way to speed up the time by cooking on high for part of the process? 🙂
Nagi says
Yes! I think 5 hours on high slow cooker will be just right 🙂
Andrea Stoeckel says
O Dozer….you really think you can steer that boat?
Nagi says
Well…truth be told….I subsequently found out that the poor man’s LUNCH was on the seat and that’s what Dozer was gagging over…. 😂
Ruth says
Oh my! From now on this will be the only way I shall cook leg of lamb!
Nagi says
That’s terrific Ruth! Thanks for letting me know! N xx ❤️
Ian Mcinally says
Thks for great recipe. Have done this a few times now and loving the gravy – both chicken stock or beef stock.
Nagi says
That’s terrific to hear Ian! Thank you for sharing your feedback! N x ❤️
Cassie says
Really nice. I did 2.5kg in 9 hours and it was cooked through. Gravy was amazing. It’s times like these I’m glad my other half doesn’t like gravy. MORE FOR ME!
Nagi says
That’s so wonderful to hear!! Thanks for letting me know Cassie – N x ❤️
Cassie says
Repeated tonight for my Chinese father in law. First time I’ve made lamb for him and he loved it. Told my partner off for not wanting gravy and poured more for himself. 🙂
Nagi says
WHOOOT!!!! N x
Olga Wollinka says
Amazingly easy and delicious recipe! Ever since i came across your carnitas recipe, i am a fan! My husband and kids had seconds, and it wasn’t too oily at all. Delicious, easy, and even clean up was easy. Thank you again!
Nagi says
Woah – you’ve tried this ALREADY??? 😳 YOU ROCK Olga! I’m so pleased everyone enjoyed it! N xx
Gary Fievez says
My Roast lamb turned out incredible
I took the roast to a church pot luck and the LOLs
(Little old ladies) are evangelistic about what an amazing cook I am
Thank you for make my me look so good
My true amazement is how simple and how little prep time it took to prepare your recipe
Thank you again
GARY FIEVEZ 5 star rating for sure!!!😁😁😁
Nagi says
I’m so pleased to hear that Gary! Thanks for letting me know! N xx ❤️
Rem Richards says
Hi Nagi,
Great receipe! I’ve used it for shoulder and leg and it’s been great. I’ve also really enjoyed your other receipes – they’re great! Can I use this same receipe for beef?
Cheers,
Rem
Nagi says
YES! Just sub it straight in!
Melanie says
I’m always scared of roasts for exactly the reasons you’ve said but followed your recipe (only difference was I used a shoulder instead of a leg) and it came out beautifully. Thank you for this marvellous recipe!
Nagi says
Fantastic to hear Melanie! Thank you for leaving a review. N x ❤️
mary jo spain says
sodium is much tyo high for me WOW over 1000 grams my leg of lamb steaks were only 2o0 something. but not as big was 2 sm steal=ks no bone sticking out so it fit in my sm oval cooker. great receipe thanks
Nagi says
Hi Mary Jo! Feel free to reduce the amount of salt used! N x
Jen says
Oh my, this was superb! First time I have made a roast lamb in the slow cooker (not sure what took me so long) and everyone was super impressed! I try to avoid gluten so for the gravy, I used tapioca to thicken it. Thank you for this simple but impressive recipe!
Misha Devlin-smith says
Just made a this recipe in the slow cooker and the lamb takes amazing. I put it on at 8:30 and just took it off and it’s all melted of the bone. I did seer both sides of the lamb leg before I put it in the slow cooker and it’s still looks carmailsed.
Thanks for the receipe! Would reccomend
Nagi says
I’m so pleased to hear that Misha! Thank you for trying my recipe! N xx ❤️
Ros says
Hi Nagi, I’ve enjoyed reading all these posts. I have a 2 kg leg of lamb and a slow cooker. I cooked a slightly smaller leg the other day in a slow cooker for 4 hours on auto and although it was tender I found it a little dry and not fall apart. I want tomorrow night’s dinner to be special. Can you make some suggestions please. The recipe I am using says to boil the lamb for 10 minutes and after cooling, brown it in butter and then place in the slow cooker with a mix of Port, Balsamic, Red wine and garlic. I would be so grateful for an immediate response as I would love it to have that succulent fall apart texture.
Nagi says
Hi Ros! Even for a smaller leg, there’s a minimum time required to make it fall apart. 🙂 Umm, do you want help on how to cook this other recipe?? I’m a bit confused.
Brittni Crowhurst says
What should I do for the slow cooker if it’s a boneless lamb roast?? Help I’m serving it tonight!!
Nagi says
Just follow the recipe still! 🙂 N x
Linda says
Made this last night for 8. Wow! Used a 2.3kg lamb leg cooked it for 8hrs on slow then oven for 1hr.. melt in your mouth good and so helpful considering I was at work all day and was home in time to finish off the cooking process and put the veggies on. My guests were impressed.
Nagi says
Thank you for the review Linda, it’s so terrific to hear you enjoyed this! N xx
Matt says
Hi Nagi,
Is there a reason you brown it in the oven at the end as opposed to browning it in a pan prior to slow cooking? I’m wanting to make this recipe this coming Saturday and was wondering because a lot of other recipes say to brown it first. Yours looks the best though 😉
Thanks in advance!
Matt
Nagi says
HI Matt! You lose a lot of the browning during the slow cooker time (it sweats off), so I brown at the end to get that lovely caramelisation! 🙂
Petra says
Hi Nagi, this looks great but I’m running short of time!!! It’s 9am, and I’ve just put a 2.6kg shoulder in the slow cooker and really want to serve it by 6pm…..can I cook it on high for some/all of the the time? Timing advice greatly appreciated😊
Nagi says
Sorry for the late reply! 5 – 6 hours on high should be perfect! N x