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!!!
Ah-mazing!! Converted us to slow cooker method! ♡
Cooked this for Easter Sunday in the UK. I did a 2kg whole leg for 10 hours and it came out perfectly! I had to use my hack saw to fit it in my 6.5l slow cooker! The 20 mins in the oven afterwards is a stroke of genius…we all fought over the crispy bits! (Browning it before wouldn’t have been so good). I also added a slug of red wine to the beef stock. The gravy was quite rich and oh so delicious, but to suit everyone’s taste I diluted it a little with the water from the vegetables we were cooking and thickened with some corn flour. I’m in my 50’s and can honestly say this was the best lamb I’ve ever had (let along cooked) and was loved by the whole family and grandparents! Thank you so much!
That’s so nice to hear Neil!! And my family fights over the crispy bits too!!! N x
Hi Nagi. Can you brown the lamb before putting in slow cooker or will it dry out?
You can brown it first Tina! N x
Hi Nagi, I have the same fast slow cooker as you. Would it be possible to do this on the pressure cooker setting?
Yes Rhys – Step 3 of the recipe has the pressure cooker instructions! N x
Hi Nagi. I only have a slow cooker and not an oven. Will the lack of baking at the end adversely affect the finished product? Thank you!
It will be very pale Anna – blasting in the oven gives it the colour. It will taste good though! N x
If I use a boneless leg of lamb is the cook time the same? Thanks!
Hi Nagi, I don’t have a slow cooker, can I use a stovetop and how can I use Stovetop.
You can use the oven Fiona, but not the stovetop for this one. Sorry! N x
I have made this a couple of times. Made it today again, and it was absolutely delicious. The meat was falling off the bone. I love your recipes Nagi.
Do you think this could be done on high to shorten the cooking period? I have a 2.6kg leg but don’t have 12 hours to ensure it is done perfectly.
If you want to shorten the cooking time on a large slow cook cut then it’s better to use a pressure cooker. You can cook it on higher heat but it will most likely dry out as the connective tissues that keep it juicy don’t break down quickly. N x
Loved this lamb! I used fresh Herbs rather than dry, and it tasted amazing!! I also used the fresh rosemary sprig suggested 😉
I like that it’s not too herby and very easy to put together. I skipped the oven part because its nearly 40deg here in Adelaide, and was still yummy.
My kids, including 10 month old loved it.
I love ur recipes and my very young kids do too, ur def my go to place for cooking recipes. Will be buying ur book as soon as I can ☺️
OMG!!! The meat just fell off the bone and melted in the mouth!!! I used a full led of lamb from the butcher and it was HUGE (3.74kg). It was a rookie error as I preordered from the butcher thinking they’d have cute little legs (like Woolworths) not legs from a mammoth lamb. Anyway, I slow cooked it for about 14hours and then it stayed in the cooker (staying warm) for another 30mins before I put it in the oven. Wow … the meat was superb and I had so many comments! Once again you have given us another brilliant recipe! Thank you!!!
I made this for Christmas lunch and it was absolutely delicious, The meat was melt in your mouth and the gravy was divine. I hope you had a Merry Christmas Nagi.
Hi Nagi!
I usually make small slits with a knife all over the leg and stuff it with pieces of bacon which I rolled in a spice mix (salt, pepper, crushed corianderetc), garlic and rosemary sprigs…
Then I aggressively brown the leg all over in a large pan before putting if on a bed of cut onions in the slow cooker with coarsely chopped carrots and potatoes…bhen there is no need browning it afterwards in the oven which makes it much easier go handle as well.
Also reduce the liquid afterwars in a pan and add a little butter and maybe a bit of Bisto powder as thickner if necessary.
The onions add a lovely taste and flavour to the meat and gravy…
P.S. Love your recipes!
Hi Nagi, just wondering what the best way would be to freeze my leftovers please as I live alone and love the idea of having beautiful lamb tucked away for sandwiches etc?
PS How’s the book going?
Hi! This sounds great! 🤩 I’m just wondering if the lamb should grat. fried for a few minutes each side before going in the slow cooker. With other roasts this is done to seal it, but I’m with if it’d be better in terms of eliminating bacteria to not start off with raw meat? 🤔 What are your thoughts?
Hi my oven will be full of other things. Can i stove top seal it abit before it goes into slow cooker?
Love this recipe! Recently started using fat skimmed off the top of the slow cooker juices instead of butter for the gravy, gives it a great hit of extra flavour.
Hi Nagi
Do I have to turn the lamb over I have a slow cooker with glass lid
Hi Nagi. Going to try this tomorrow night! Instead of one big piece, I have 3 x 1k lamb shoulders. Should I still aim for 12 hour cooking time? Thanks!
Hi Gideon, cook time will be dependant on the weight of each piece – how much is the heaviest shoulder? N x
Hi! The heaviest piece is 1.2kg..? Thanks!
My leg of lamb is frozen. Is it obligatory to thaw it before putting it in the slow cooker?
Yes most definitely!! N x
Can you use lamb shoulder for this recipe?