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!!!
Marg says
hi Nagi, made this yesterday (oven version) – it was/is delicious! and the gravy was declared “best ever”. Thanks for sharing this recipe. Happy Easter.. hope the bilby is generous!
Nagi says
Fantastic! So pleased to hear that Marg, thank you for taking the time to come back and let me know! N xx
Ntombi Dube says
This leg will just be good for my visitors on one of the Easter’s holidays. Thank you so much for this Nagi!!!!
Nagi says
YES IT WILL!! And stress free cooking for you!! 🙂 N xx
Lyn says
Last year I made your roast lamb and gravy…can’t wait to try this….stress free…can’t beat that! Cooking your greek meatballs for grandkids tomorrow night..wish they weren’t leaving before Easter…:)
Nagi says
Oh BOO to your grandkids leaving 🙁 I bet they loved you meatballs though! Oooh, I do love a good classic roast lamb, I think that’s what we’re having for our Easter dinner because the lamb leg I got is giant and there is no way it will fit in a slow cooker!
Gillian says
Hi Nagi, did you give Dozer the bone from the lamb? Reason for stowaway?!!
Nagi says
Maybe it’s because I DIDN’T that he is thinking of running away? ?
The Modern Proper says
Oh, yes! This roast lamb looks perfect for Easter.
Nagi says
YES YES YES!!!
Vera says
Yumi! Just in time for Easter! And weather i s Cooking Down. What did YOU do to Dozer? He didn’t GET roast lamb Or is IT somthing better on that boat?? Have good Easter with your Mum! Put Breaks on chocki….
Nagi says
Of COURSE he got lamb. You know full well I couldn’t deny him – ha ha ha!!
Maureen | Orgasmic Chef says
With all the snazzy superliners on Sydney Harbour, surely the Dozer could do better than that. He’s probably pissed off he didn’t get enough of this gorgeous lamb.
Nagi says
Considering LEAVING ME??? For cruel and unusual torture? 😉
Krisanne says
Hi Nagi, This recipe is a must do but I have a Electric Pressure Cooker so would you know the cooking time for that as I would love to try it as I am new to the Electric Pressure cooker and no Recipe book came with it unfortunately. Cheers and Happy Easter to your and Dozer xxx
Nagi says
Hi Krisanne!This works beautifully in an electric pressure cooker, the directions are in the recipe. 🙂
Malika A. Black says
My Gosh that is mouthwatering! This would be great with mashed potatoes and some grilled veggies.
Cooking the meat in a slow cooker before finishing it in the oven is a great idea. In North Africa, there is a traditional way to cook lamb: by steaming it! I
I love your recipes Nagi! Thanks!
Nagi says
Steaming! Wow! That’s actually really terrific, I bet it keeps it beautifully moist!
Henry Kurzynski says
Hello Nagi
This lamb shank recipe reminded me about your rosemary garlic grilled lamb chops, I have been holding off on grilling until the weather got decent here in Chicago. So we had super weather finally hit.
I grilled 2 rib racks, one with your marinade and one rack with my favorite marinate which is simply pineapple juice and fresh thyme, both marinated overnight.
Both turned out really great, but the pineapple marinade made the chops a little more tender and a little less lamby tasting. I hope you test this marinade and create a recipe because I think your readers will be intrigued.
Nagi says
Pineapple juice marinade! What a delightful idea, I will try it next time I have pineapple juice, thank you for the idea! 🙂
Phil says
This looks delicious. I’ll be thinking about giving it a try sometime over the Easter weekend if I have the time. Easter day is our local vintage vehicle museum open running day and weather permitting I want to go to that so maybe bank holiday Monday will be he day for it. With it I will have “charlotte” new potatoes and mint sauce and maybe Yorkshire puddings (although traditionally they should go with roast beef. Also I will do veggies, probably carrots and one other. Usually I don’t bother with gravy but the one you’ve made looks so good how can I resist, especially if I do the yorkies? Sods law, two supermarkets have been doing special offers on lamb this past weekend. I bet they will have finished now. Finally, thanks Nagi for the UK weights with the recipe.
Nagi says
Hi Phil! I do hope you try it, it’s pretty amazing! Slow cooking lamb leg is fantastic 🙂 And YES to Yorkshire puds! I was actually going to share it as a side this week, but thought I’d save it for a classic British Feast week 🙂 Roast beef, yorkshire pudding, eton mess for dessert? Mmmmmm!! Or maybe bread & butter pudding!
Tricia says
Lovely easy lamb recipe for any occasion, your recipes are always so full of useful and
helpful information, Thanks Nagi.
Nagi says
Thanks Tricia! And you’re right, I shared this thinking about Easter but I was telling a friend at the park yesterday that this is perfect for busy weeknights too! 🙂
ginger says
hahaha, dozer! there must be some food on that boat! but could you at least pick a yacht with food?? lol.
Nagi says
OMG so true so true… I didn’t think of that! The poor guys lunch must be on the boat, THAT’s why he wanted to get on!!!!
Wei @ Red House Spice says
Oh! This is just what I need for Easter! Will have a try in the oven. Do you mean 2 cups of stock + 2 cups of water? Thank you Nagi!
Nagi says
Yes! Did I write something different?? Duh. 🙂 Will check! N x
Dorothy Dunton says
Hi Nagi, You KNOW lamb is on my Easter menu (as well as fresh asparagus from the garden). This looks absolutely delicious; I’m torn as to how I will prepare mine now. You also probably know what’s for dessert…carrot cake.
Nagi says
I’m doing carrot cake CUPCAKES!!!!