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!!!
Monica says
How long do you suggest on high in the slow cooker?
Jimmy says
Nagi you are seriously spoiling us with your sensational recipes!!!
I have made this three times now and it is ridiculous…..
I need a second slow cooker as extra people turn up when they get a sniff it’s on the menu!
This might even better your slow cooked pulled pork, won’t be by much.
Thanks again,
Jimmy
Nagi says
I’m so glad you’re loving the recipes Jimmy!! Thanks so much for letting me know!
Ronnie says
Absolutely delicious! Will never roast a lamb again.
Nagi says
Yes this is absolutely fool proof isn’t it Ronnie! N x
Kelly T says
Another hit Nagi! Although your gravy definitely did not need any additional flavour (or colour even though I used chicken stock) – my mum taught me a little trick to help – add a little bit of vegemite when mixing the gravy when on the heat… Adds colour and saltiness. Might help somebody else who thinks they need to throw out a bland gravy 🙂
Nagi says
I love this idea – although I usually use dark soy 🙂
Kelly T says
Of course! I’ll keep that in mind too.
Kate says
Amazing!!! Did this for Australia Day because I didn’t want a hot kitchen, best lamb leg we’ve ever eaten!
Nagi says
Awesome Kate – That’s perfect!
zena koudsi says
Fabulous and easy!!
We all loved it, thank you!
Nagi says
You’re so welcome Zena, thanks so much for letting me know! N x
El says
Is it ok if I only got 1.5kg leg of lamb for this recipe? If so, same quantity for beef stock? I don’t want to be too salty (high in sodium) was wondering which beef stock do you use?
Nagi says
Hi El – different weights are in the recipe notes – keep all the other quantities the same. I use low salt Campbells beef stock (that way you can add salt if you think it needs more) – N x
El says
Thanks Nagi. Look forward to make this soon.
Ann Griffel says
I tried this as I found a half leg on sale I didn’t want to mess up, and was pleased to see you can indeed just put it in the crock pot if you don’t want to think too hard. Thank you for all of your size cooking directions, it was amazing!!
Bruce Smith says
I’m no chef, hopeless at cooking but this looked easy enough to follow. Up at 2am to put in slow cooker to be ready for lunch. What a surprise it tasted absolutely awesome and so easy. So easy in fact that there is another leg in slower cooker now for my last meal of 2019. Thank you Nagi I’m a fan
Nagi says
That’s dedication Bruce!! I’m so glad it was worth getting up at 2am for 🙂
Carine Tang says
This recipe was absolutely fabulous! I cooked it overnight for Christmas lunch, served with your Truly Crunchy Roast Potatoes, and it was superb! I want to make it again for an evening meal, but was wondering if I could slow cook for 6hrs on HIGH instead to make the timing a bit easier?
Adem says
Made this yesterday for a big house Xmas party. First time ever doing a leg of lamb myself and it turned out brilliant. Cheers!
Andrea says
Hi Nagi,
Can I make this on Christmas Eve for Christmas Day lunch? Or would you recommend I cook it overnight?
Thanks.
Carine Tang says
Hi Andrea – when I made this recipe I cooked it overnight, left it in the switched off slow cooker all morning, then popped it in the oven for the last step just before serving it for lunch. Perfection!
R.J. says
Hi Nagi. Made this for the first time in my life and my family loved it. I can’t believe how easy it was to follow your instructions. Will be following your other recipes. Thanks again
Nagi says
That’s awesome to hear R.J.!
Phil says
Absolutely loved this lamb, put it on before bed, perfect timing for lunch the next day. We will be doing this again for Christmas lunch!
Nagi says
That’s so great to hear Phil!
El says
Which beef/chicken stock do you mostly use for your cooking?
El says
Much appreciated for your reply.
Nagi says
I use Campbells El 🙂
Karen Evans says
Hi. Great leg of lamb, and I also did the fab oven slow cooked shoulder of lamb. Both sooo tasty.
Can shoulder of lamb be put in slow cooker too, and for how long? Trying to use slow cooker more. Thanks.
Nagi says
Hi Karen, I’m so glad you loved it! Yes you can use a shoulder here too – N x
Kirstie says
Hi Nagi,
This recipe sounds great. I am making it for the first time today.
Would it taste okay to add a bit of port or red wine into the gravy or would you not recommend doing that?
Michelle Bradshaw says
This is my go to everytime I want to cook lamb. Amazing lamb everytime. Thanks Nagi!
Nagi says
That’s great to hear Michelle!
Kaz says
I was expecting an amazing melt in the mouth, tender lamb. Unfortunately, although it looked great, it was a bit dry and stringy. I can’t understand why as i followed the recipe. The lamb leg was 2.2 kg which i cooked in my slow cooker which is 6.5 litre in capacity. Is that the problem?
Nagi says
Hi Kaz, sorry you had trouble here, sounds like it may of needed to cook slightly longer to get to that tender, fall apart stage – N x
Amanda Marie says
This is my go-to lamb recipe and I’ve made often and commented before. Served it last night for dinner party BUT I had made it two months ago when these friends were due to come over but a medical emergency landed the husband in ER when the lamb was already in the slow cooker. I simply froze the cooked lamb and juices separately, defrosted and microwaved and it was all delicious. Your gravy ratios are perfect. I never bother to brown the lamb, it has enough good color for us. Friends now have link to your blog! LOVE your recipes.
Nagi says
Perfect Amanda!
Louise Mourgues says
Made this last night for a dinner party and the both the lamb and the gravy were outstanding. I used chicken broth when cooking the lamb and I agree it added the perfect balance to the drippings for the gravy… delicious! Thank you, I look forward to trying more of your recipes but this lamb recipe has set the bar very high!
Nagi says
Wahoo, I’m so glad you enjoyed it Louise!