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Home Collections Roasts

Slow Cooker Roast Lamb Leg

By:Nagi
Published:16 Nov '17Updated:18 Aug '23
481 Comments
Recipe v Video v Dozer v

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!

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

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!

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

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.

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

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!!!

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

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!

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! recipetineats.com

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!

Roast lamb leg with roast potatoes
Roast Lamb Leg with Gravy
Greek Butterflied Lamb Leg on a platter, ready to be shared
Greek Butterflied Lamb Leg
Slow Roast Leg of Lamb on a white plate with part of the meat pried off to show how tender it is
Slow Roast Leg of Lamb
Slow Roasted GREEK Leg of Lamb - Tender fall apart lamb made the Greek way! Super easy.
Greek Slow Roasted Leg of Lamb
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Slow Cooked Lamb Shoulder
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb

Slow Cooker Roast Lamb Leg
Watch how to make it

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Slow Cooker Roast Lamb

Slow Cooker Roast Lamb Leg with Gravy

Author: Nagi
Prep: 5 minutes mins
Cook: 10 hours hrs
Total: 10 hours hrs 5 minutes mins
Dinner, Slow Cooker
Western
5 from 126 votes
Servings5
Tap or hover to scale
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Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.

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:

1. Make sure you get a lamb that fits in your slow cooker! I have a standard size round slow cooker and I was able to fit in a 1.9kg/3.8lb lamb leg which had the shaft partially cut so it bends which I got from Woolworths. In Australia, you can purchase half lamb legs (also Woolworths) which come without the shaft /bone which will fit in easily into a standard slow cooker. If you have an oval slow cooker, you can probably fit in the lamb leg even without the shaft cut.
A 2kg / 4 lb bone in lamb equates to about 1.5kg/3lb boneless lamb, same cook time.
If your lamb is about 1 - 1.25kg / 2 - 2.5lb, you can reduce the cook time to 8 hours. If your lamb is larger than 2.25kg /4.5lb, increase it to 12 hours.
2. If you use chicken broth, the gravy is slightly lighter in colour. The reason I use broth and not just the lamb juices is that lamb juices are very...well, LAMBY. 🙂 Too lamby for gravy. I find that 2 cups of broth combined with lamb juices = perfect gravy flavour.
3. OVEN: See the Slow Roasted Lamb Leg recipe!
4. Servings - 2kg/4lb bone in is about 1.5kg / 3 lb of meat which reduces to about 1.2kg/2.4lb of meat after cooking. This serves 4 generously or 5 for normal servings (in my opinion!).
5. Nutrition - This is a conservative calculation because it doesn't take into account the lamb fat and drippings that are discarded (which accounts for plenty of the calories!). Unfortunately I don't know how to estimate that, so I've not made an adjustment to exclude discarded fat.

Nutrition Information:

Serving: 357gCalories: 747cal (37%)
Keywords: Roast Lamb Leg, Slow cooker roast lamb, Slow Roast Leg of Lamb
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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481 Comments

  1. Gary Fievez says

    October 15, 2017 at 6:44 am

    5 stars
    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!!!😁😁😁

    Reply
    • Nagi says

      October 15, 2017 at 7:53 pm

      I’m so pleased to hear that Gary! Thanks for letting me know! N xx ❤️

      Reply
  2. Rem Richards says

    October 8, 2017 at 6:52 pm

    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

    Reply
    • Nagi says

      October 9, 2017 at 7:30 pm

      YES! Just sub it straight in!

      Reply
  3. Melanie says

    September 23, 2017 at 6:52 pm

    5 stars
    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!

    Reply
    • Nagi says

      September 25, 2017 at 7:57 am

      Fantastic to hear Melanie! Thank you for leaving a review. N x ❤️

      Reply
  4. mary jo spain says

    September 23, 2017 at 6:23 am

    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

    Reply
    • Nagi says

      September 25, 2017 at 7:50 am

      Hi Mary Jo! Feel free to reduce the amount of salt used! N x

      Reply
  5. Jen says

    September 20, 2017 at 5:45 am

    5 stars
    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!

    Reply
  6. Misha Devlin-smith says

    September 17, 2017 at 2:55 pm

    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

    Reply
    • Nagi says

      September 18, 2017 at 6:43 pm

      I’m so pleased to hear that Misha! Thank you for trying my recipe! N xx ❤️

      Reply
  7. Ros says

    September 7, 2017 at 7:23 pm

    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.

    Reply
    • Nagi says

      September 8, 2017 at 8:13 pm

      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.

      Reply
  8. Brittni Crowhurst says

    September 3, 2017 at 11:37 pm

    What should I do for the slow cooker if it’s a boneless lamb roast?? Help I’m serving it tonight!!

    Reply
    • Nagi says

      September 4, 2017 at 7:57 pm

      Just follow the recipe still! 🙂 N x

      Reply
  9. Linda says

    September 1, 2017 at 2:39 pm

    5 stars
    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.

    Reply
    • Nagi says

      September 3, 2017 at 7:04 pm

      Thank you for the review Linda, it’s so terrific to hear you enjoyed this! N xx

      Reply
  10. Matt says

    August 31, 2017 at 6:52 pm

    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

    Reply
    • Nagi says

      August 31, 2017 at 7:04 pm

      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! 🙂

      Reply
  11. Petra says

    August 27, 2017 at 9:14 am

    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😊

    Reply
    • Nagi says

      August 27, 2017 at 3:35 pm

      Sorry for the late reply! 5 – 6 hours on high should be perfect! N x

      Reply
  12. Heleen says

    August 22, 2017 at 3:29 am

    5 stars
    Absolutely fabulous ! We enjoyed it so much, made some Yorkshire puddings to go with it.
    It’s a keeper:-)

    Reply
    • Nagi says

      August 23, 2017 at 6:52 pm

      Thanks for the great review Heleen! I’m SO pleased to hear you enjoyed it! N xx

      Reply
  13. Lorraine says

    August 20, 2017 at 6:53 pm

    Wow, reading all the comments I can’t wait to make this Nagi!
    Unfortunately I can’t eat gluten 🙁 any substitute for the flower that you can recommend?
    Thanks heaps for the recipe! X
    Lorraine

    Reply
    • Nagi says

      August 21, 2017 at 7:37 pm

      Hi Lorraine! Add 1 tbsp cornflour instead 🙂 N x

      Reply
  14. Yee Hwa says

    August 7, 2017 at 2:06 am

    Hello,

    Just wondering if I do not have any dried thyme , can I use fresh thyme ?

    Thank you and can’t wait to try it …

    Reply
    • Nagi says

      August 7, 2017 at 9:53 am

      Hi Yee! Yup for sure, use the leaves and use about 50% more 🙂 N xx

      Reply
      • Ky says

        August 8, 2017 at 10:15 pm

        5 stars
        Hi nagi, I’ve brought lamb shoulder instead of leg as I’ve never tried it before, I’ve seen your lamb shoulder receipt but I was wondering whether I could use this one for the shoulder? The weight is 1.6444kg, what cooking time would you suggest as I want to cook it in a slow cooker.
        Thanks Ky

        Reply
        • Nagi says

          August 11, 2017 at 6:05 pm

          Hi Ky! This recipe is absolute perfect for shoulder 🙂 Use the same cook time, shoulder is a wee bit tougher – N x

          Reply
  15. Sarah says

    August 3, 2017 at 5:44 pm

    Hi Nagi!
    Thanks so much for taking the time to put together and share these awesome awesome recipes!
    I stumbled on your site yesterday when I was looking for a quick fix for left over rice and beans. My family LOOOVED it: you were right on he Enchilada sauce:-)
    Want to make this lamb for a holiday coming soon and wanted to know: how much black pepper should I use?
    Thanks!

    Reply
    • Nagi says

      August 4, 2017 at 8:41 pm

      Hi Sarah, you’re most welcome! 🙂 I use about 1 tsp – go hard! N xx

      Reply
      • Sarah says

        August 12, 2017 at 7:00 pm

        5 stars
        Thanks so much!

        Made this and it was illegal goodness on our pallets. Fall apart tender: my 6 month daughter gummed it away! 🙂

        Reply
        • Nagi says

          August 14, 2017 at 7:01 pm

          The vision of your daughter! 😂

          Reply
  16. Jana says

    July 12, 2017 at 11:11 pm

    Hi! How long would it take in the pressure cooker ?(before finishing it off in the oven)

    Reply
    • Nagi says

      July 13, 2017 at 12:16 am

      Hi Jana! The pressure cooker directions is in the recipe – 1.5 hrs on high 🙂

      Reply
  17. Tammy says

    June 30, 2017 at 7:44 am

    Hello 🙂 I do not have access to an oven. Can I skip the last step of finishing it off in the oven? I was thinking perhaps I could shred it and mix the gravy through to create more of a “pulled lamb” meal?

    Reply
    • Nagi says

      July 2, 2017 at 10:34 am

      YES! That is a brilliant idea :0 Also another idea is to shred it then pan fry it briefly. OMG it is amazing. It’s like a lamb version of pork carnitas!

      Reply
  18. Simone says

    June 22, 2017 at 10:21 pm

    Hi Nagi.
    Planning on trying the slow cooker roast lamb on Saturday to feed the extended family. I have a 3 kg leg of lamb. How long do you suggest I cook it for in the slow cooker please? To speed up the cooking time could I cook it on high for a few hours then low for a few maybe?? Looking forward to tasting the lamb!! Cheers

    Reply
    • Nagi says

      June 23, 2017 at 7:36 pm

      PS If I were doing it, I’d do 6 hours on high in slow cooker, but leave 2 hours spare to cook longer just in case. 🙂

      Reply
      • Simone says

        June 26, 2017 at 12:31 pm

        Thanks Nagi. I ended up cooking the 3kg lamb leg on high for 2 hours and the low for 10 hours and it was a great success! All the guests were very impressed with the relish meal! Cheers

        Reply
        • Nagi says

          June 27, 2017 at 7:39 pm

          I’m so happy to hear that Simone! Thank you for taking the time to come back and let me know – N xx

          Reply
    • Nagi says

      June 23, 2017 at 7:35 pm

      Hi Simone! 12 hours on low should do it – there’s only so “wide” a leg can get after a certain weight point, if that makes sense? Yes to speed it up you could do some on high then part on low. But the correlation between high and low isn’t direct, it changes with length of cooking time. To be safe, I would do 5 hours on high, open and check then slow cook as required to finish. Or just slow cook on high for the whole thing. It stays warm for ages in the slow cooker, then finish it off in the oven when ready to serve!

      Reply
  19. Leah says

    May 16, 2017 at 8:18 pm

    5 stars
    Amazing! I don’t think I’ll ever cook a leg of lamb the regular way again. This was so easy and I didn’t have to worry about it drying out 🙂
    Nagi, your name is becoming famous in our house!

    Reply
    • Nagi says

      May 17, 2017 at 8:13 pm

      That’s so great to hear Leah! Thank you for letting me know – N xx ❤️

      Reply
  20. Beck says

    May 15, 2017 at 8:14 am

    5 stars
    So I had a Mother’s Day quandary – I was out of the house by 4:30am to go to a friend’s place for the all important Eurovision final… but my mum was coming for lunch! What to do? Borrow a slow cooker and make this amazing lamb of course! I found a 1.7kg half leg that cooked perfectly in 8 1/2 hours, plus the gravy was to die for (I used chicken stock). The lamb crisped up beautifully in the oven and I can’t recommend this recipe enough. It felt like I was eating a lamb shoulder but with the price of a leg – happy days! Thanks for this lunch-saving recipe Nagi!

    Reply
    • Nagi says

      May 15, 2017 at 9:02 pm

      I LOVED hearing this Beck!! I am so super happy that it worked out for the all important Mother’s Day! I’m going to blow right past the 4.30am rising for Eurovision final….. did the yodelling / rapping pair win? 😉

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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