Make an exceptionally tender Slow Cooker Leg of Lamb with very little effort. This easy roast lamb recipe produces juicy, succulent meat that pulls apart with a fork and comes with rich cooking juices that can be turned into a delicious homemade gravy.
This is one of the simplest ways to cook roast lamb. Add the vegetables, lamb, herbs, stock and wine to your slow cooker, set it to low, and let it cook gently for 8-10 hours. By the time dinner comes around, the lamb will be soft, flavorful and ready to serve with your favorite sides.
You may also enjoy slow cooker roast beef if you like easy, hands-off Sunday roast recipes.
Cooking lamb in a slow cooker is a brilliant option when you want the comfort of a roast dinner without standing over the oven. There is no need to brown the meat first, and the preparation takes only a few minutes. The slow, gentle cooking breaks the lamb down until it is beautifully tender, while the onion, carrots, garlic, rosemary, stock and wine create a flavorful base for gravy.
For many slow cooker meat recipes, browning adds depth of flavor. With this slow cooker lamb leg, however, you can skip that step and still get a fantastic result. The long cooking time allows the lamb to become rich and tender, making this recipe ideal for busy weekends, relaxed family meals or a fuss-free Easter roast.
Leg of lamb naturally contains some fat, but much of it renders out during the slow cooking process. Once the lamb is cooked, strain the pan juices and separate the fat before making the gravy. A gravy separator is useful for this, but you can also chill the juices briefly until the fat solidifies, then skim it away.
Crockpot Lamb Ingredients
Before you begin, make sure your lamb joint fits comfortably inside your slow cooker. A full leg of lamb may be too large for some models, so a half leg of lamb is usually the easiest choice. If you are cooking for more people, use two half legs as long as they fit properly. A boneless leg of lamb, sometimes called butterflied leg of lamb, can also be used.
- Onion, garlic and carrots: These sit underneath the lamb and help flavor the cooking juices for the gravy. Peeling is optional.
- Half leg of lamb: Use a bone-in half leg of lamb weighing about 1kg, or just over 2 pounds. Add another half leg if serving a larger group.
- Salt and pepper: Season the lamb well before cooking.
- Beef stock cube: Crumble it over the lamb to enrich the juices.
- Red wine: Adds depth to the gravy. You can replace it with beef stock or red wine stock if preferred.
- Fresh rosemary or thyme: Fresh herbs give the lamb a classic roast flavor.
- For the gravy: Use the de-fatted pan juices, extra hot beef stock and a cornstarch slurry to thicken.
How to make Slow Cooker Lamb
- Place the carrots, onion and garlic in the base of the slow cooker. Set the lamb on top of the vegetables, season generously with salt and pepper, add the rosemary sprigs and crumble the beef stock cube over the meat.
- Pour in the red wine or stock. Cover the slow cooker and cook on LOW for 8-10 hours, depending on the size of the lamb joint. The lamb is ready when it is very tender and easily pierced with a knife. Transfer it carefully to a platter using a slotted spoon and cover loosely with foil.
- Strain the cooking juices from the slow cooker into a gravy separator and discard the solids. Remove the fat, keeping the flavorful liquid. If you do not have a separator, place the juices in the freezer until the fat firms up, then skim it off.
- Pour the de-fatted juices into a saucepan. Add the cornstarch slurry and ½-1 cup hot beef stock. Bring to a simmer and cook until the gravy has reduced slightly and thickened. Taste and adjust the seasoning if needed.
- Use two forks to pull the lamb from the bone and shred it into tender pieces. Remove any remaining fatty bits, then serve the lamb with the gravy and your preferred side dishes.
Serving suggestions
Serve this slow cooker leg of lamb with roast potatoes, Yorkshire pudding wraps, a green salad or steamed greens. The tender shredded lamb is also excellent with potato salad, crisp vegetables or a simple herb salad. Spoon the hot gravy over the meat just before serving for the best flavor and texture.
Side dishes
Crispy Smashed Potato Salad
Greek Food
Traditional Greek Salad
Greek Food
Greek Potato Salad
Side dishes
Healthy Cottage Cheese Dip with Roasted Tomatoes
HAVE YOU MADE THIS SLOW COOKER LAMB RECIPE? Serve it for a relaxed roast dinner and enjoy tender lamb with rich homemade gravy.
Slow Cooker Leg Of Lamb
Equipment
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Slow cooker
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Gravy separator
Ingredients
- 1 onion , halved
- 3 carrots
- 2 garlic cloves
- 2 pounds (1 kg) half leg of lamb check that it fits into your crockpot
- salt and pepper
- 1 beef stock cube , crumbled
- ½ cup (125ml) red wine replace with beef stock or red wine stock if preferred
- 2 rosemary sprigs
For the gravy
- ½ cup (125ml) beef stock use more if preferred
- 1 tbsp cornstarch (cornflour) mixed with 2 tbsp cold water
- De-fatted pan juices
Instructions
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Place the carrots, onion and garlic in the slow cooker. Put the lamb on top, season well with salt and pepper, add the rosemary and crumble the beef stock cube over the lamb.
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Pour in the wine or stock. Cover and cook on LOW for 8-10 hours, depending on the size of your lamb joint. The lamb should be very tender when pierced with a knife.
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Transfer the lamb to a platter and cover loosely with foil. Strain the pan juices into a gravy separator, discard the solids and remove the fat.
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Pour the de-fatted juices into a saucepan. Add the cornstarch slurry and hot beef stock, then simmer until the gravy thickens slightly. Taste and season if needed.
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Shred the lamb with two forks, removing any remaining fatty pieces. Serve hot with the gravy and your chosen side dishes.
Notes
- Much of the lamb fat renders during slow cooking. For the best gravy, strain the cooking juices and remove the fat before thickening.
- Always check that the lamb fits comfortably in your slow cooker before starting the recipe.
Nutrition
Nutritional information is approximate and depends on ingredient quality and serving size.