Incredibly tender Slow Cooker Leg of Lamb that’s succulent, juicy and falling apart at the touch of a fork.
This is truly the easiest way to cook roast lamb – add a handful of ingredients to your slow cooker and leave it to work its magic for 8-10 hours. You will be rewarded with the tenderest roast and the base for a delicious gravy.
You will also love my Slow Cooker Roast Beef
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Cooking lamb in your slow cooker is winning at life. No browning, hardly any prep – it is just SO EASY!
Start this recipe in the morning and by dinner time you will have the BEST slow cooker roast lamb and the pan juices create a killer gravy.
I usually advise to brown any meat before cooking in the crock pot but I think you can get away with it in this recipe. Anything to make life a little easier, eh?
Although leg of lamb is not usually associated with slimming plans, this slow cooker lamb renders most of the fat while it cooks and you can discard any fatty bits when you serve.
You will need to strain the juices from the cooker into a gravy separator to discard the fat before making the gravy.
SLOW COOKER LAMB INGREDIENTS
The one thing to keep in mind is to check the lamb will fit into your slow cooker! You might struggle with a full leg of lamb so I usually opt for a half leg or two half lamb legs if I am feeding a crowd. You will need a slow cooker and a gravy separator for this recipe.
- Onion, garlic, carrots – these are used to enhance the flavour of the gravy. I usually don’t bother to peel the carrots or onion but feel free to if you like.
- Bone in half leg of lamb, about 1kg (just over 2 pounds) or two half legs if feeding a crowd. You can also use boneless leg of lamb (butterflied leg of lamb)
- Salt and pepper to season the lamb
- Beef stock cube, crumbled
- Red wine – or you can replace with a Oxo Stock Pot Red Wine
- Fresh rosemary or thyme
- FOR THE LAMB GRAVY: any pan juices plus additional hot beef stock and cornflour
HOW TO ROAST LAMB IN YOUR SLOW COOKER
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
STEP 1 Place the carrots, onion and garlic in the slow cooker and top with the lamb. Season well with salt and pepper. Add the rosemary sprigs and crumble the beef stock cube over the lamb.
STEP 2 Pour in the wine or stock, cover and cook on LOW for 8-10 hours depending on how large your lamb joint is. At the end of the cooking time the lamb should be perfectly tender if pierced with the knife. Use a slotted spoon to transfer the lamb to a platter and cover loosely with foil.
STEP 3 Strain the pan juices from the slow cooker into a gravy separator. The fat will rise to the top and you can easily discard it. Alternatively put the pan juices in the freezer until the fat solidifies and then simply skim and discard it.
STEP 4 Add the de-fatted juices into a saucepan. Add the cornflour slurry and ½-1 cup hot beef stock and bring to a simmer. Cook until the gravy is slightly reduced and thickened. Check the seasoning – it should not need any additional salt but add some if you like.
STEP 5 Use two forks to pull the lamb off the bone and shred it, picking out any bits of fat that remain. Serve with the gravy and your choice of side dishes.
WHAT TO SERVE WITH ROAST LAMB
Serve the lamb with roast potatoes or in Yorkshire pudding wraps with a green salad and some steamed greens on the side. Here are some recipe suggestions from the blog archives
Greek potato salad
Dill rice with broad beans and tzatziki
Lebanese Tabbouleh salad { vegan }
HAVE YOU MADE MY SLOW COOKER ROAST LAMB RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Slow Cooker Leg Of Lamb
Ingredients
- 1 onion , halved
- 3 carrots
- 2 garlic cloves
- 1 kg (2.3 pounds) half leg of lamb
- Salt and pepper
- 1 beef stock cube , crumbled
- Two small rosemary sprigs
- 120 ml (½ cup) red wine replace beef or red wine stock if preferred
For the gravy
- 120 ml (½ cup) beef stock more if preffered
- 1 tbsp cornflour diluted in 2 tbsp cold water
- De-fatted pan juices
Instructions
- Place the carrots, onion and garlic in the slow cooker and top with the lamb. Season well with salt and pepper. Add the rosemary sprigs.
- Crumble a beef stock cube over the lamb.
- Pour in the wine or stock, cover and cook on LOW for 8-10 hours depending on how large your lamb joint is. At the end of the cooking time the lamb should be perfectly tender if pierced with the knife. Use a slotted spoon to transfer the lamb to a platter and cover loosely with foil.
- Strain the pan juices from the slow cooker into a gravy separator and discard any solids. Pour out the fat keeping the remaining liquid. Alternatively put the pan juices in the freezer until the fat solidifies and then simply skim and discard it.
- Add the de-fatted juices into a saucepan. Add the cornflour slurry ½-1 cup hot beef stock and bring to a simmer. Cook until the gravy is slightly reduced and thickened. Check the seasoning – it should not need any additional salt but add some if you like.
- Use two forks to pull the lamb off the bone and shred it, picking out any bits of fat that remain. Serve with the gravy and your choice of side dishes.
Tom Sharp says
Such beautiful Greek food, my favorite