Slow Cooker Leg Of Lamb

4.52 from 41 votes

Incredibly tender slow cooker leg of lamb that’s tender, juicy and falling apart at the tough of a fork. Add a second half leg if you are serving a crowd.

Prep Time5

Cook Time8 15

Total Time8 20

Course: Main Course

Cuisine: Continental

Keyword: Slow Cooker Leg of Lamb, Slow Cooker Roast Lamb

Servings: - 6

Calories: 272kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

1 onion , halved
3 carrots
2 garlic cloves
2 pounds (1 kg) half leg of lamb check it fits into your crockpot
salt and pepper
1 beef stock cube , crumbled
½ cup (125ml) red wine replace beef or red wine stock if preferred
2 rosemary sprigs

For the gravy

½ cup (125ml) beef stock more if preffered
1 tbsp cornstarch (=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.
1 onion, 3 carrots, 2 garlic cloves, 2 pounds (1 kg) half leg of lamb, salt and pepper, 1 beef stock cube
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.
½ cup (125ml) red wine , 2 rosemary sprigs
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 cornstarch slurry and 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.
1 tbsp cornstarch (=cornflour), De-fatted pan juices, ½ cup (125ml) beef stock
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.

Video

Notes

Although leg of lamb is not usually associated with Slimming World, 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.

Nutrition