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!!!
Hi Nagi!
I usually make small slits with a knife all over the leg and stuff it with pieces of bacon which I rolled in a spice mix (salt, pepper, crushed corianderetc), garlic and rosemary sprigs…
Then I aggressively brown the leg all over in a large pan before putting if on a bed of cut onions in the slow cooker with coarsely chopped carrots and potatoes…bhen there is no need browning it afterwards in the oven which makes it much easier go handle as well.
Also reduce the liquid afterwars in a pan and add a little butter and maybe a bit of Bisto powder as thickner if necessary.
The onions add a lovely taste and flavour to the meat and gravy…
P.S. Love your recipes!
Hi Nagi, just wondering what the best way would be to freeze my leftovers please as I live alone and love the idea of having beautiful lamb tucked away for sandwiches etc?
PS How’s the book going?
Hi! This sounds great! 🤩 I’m just wondering if the lamb should grat. fried for a few minutes each side before going in the slow cooker. With other roasts this is done to seal it, but I’m with if it’d be better in terms of eliminating bacteria to not start off with raw meat? 🤔 What are your thoughts?
Hi my oven will be full of other things. Can i stove top seal it abit before it goes into slow cooker?
Love this recipe! Recently started using fat skimmed off the top of the slow cooker juices instead of butter for the gravy, gives it a great hit of extra flavour.
Hi Nagi
Do I have to turn the lamb over I have a slow cooker with glass lid
Hi Nagi. Going to try this tomorrow night! Instead of one big piece, I have 3 x 1k lamb shoulders. Should I still aim for 12 hour cooking time? Thanks!
Hi Gideon, cook time will be dependant on the weight of each piece – how much is the heaviest shoulder? N x
Hi! The heaviest piece is 1.2kg..? Thanks!
My leg of lamb is frozen. Is it obligatory to thaw it before putting it in the slow cooker?
Yes most definitely!! N x
Can you use lamb shoulder for this recipe?
Hi Nagi.
Would rolled lamb shoulder work with this method?
Omg! This was the easiest, tenderest, tastiest lamb roast ever! The fam bam were very impressed with the gravy. The veggies were at my usual best! lol
Slow cooked is the only way to go Melissa – you can’t go wrong!!! N x
So easy to make yet so delicious. I have done many lamb roasts in the oven and smoker. This is by far the best ive made.
Hi Nagi, can’t wait to try this recipe, cooked my way through lockdown last year using your recipes! Quick question? If I cook two x 2kg legs of lamb in the same slow cooker, should I double all other ingredients?
Hi Nagi
We absolutely love your recipes!
I’m making this now, with a 1.1kg leg of lamb. It has been 7 hours in slow cooker and have just checked it and it is really tough.
Is it likely to tenderise at this stage?
Thanks!
Hi Nagi, if I have 2.4kg boneless, do I need to add extra liquid? I’ve made this exactly as per recipe last time and it was amazing but this time we have more people coming over for dinner so need to add more lamb.
Hi – I’ve made this recipe a lot and it’s great. Now I’m wondering if I can use a boneless leg of lamb – I need to serve quite a crowd- would it still work?
Once again, I am blown away by your recipes! This tasted amazing. Thank you so much!!!!
I love hearing this Hannah!! N x
I pressure cook my leg lamb and it is delicious. It was my 1st time. Unusually I do it in the oven.
Thank you.
I plan on making this for Easter. If I do the pressure cooker should I do a quick or slow release?
Hi Lindzey – either will be fine here, I generally do a quick release though. N x
What is a quick release?
I know this is an old comment but thought I’d reply for anyone else who needs to see it!
Quick release is when you use your pressure cooker’s release valve to release all the steam rapidly – should be instructions on how to do it and where it is on your cooker in the manual.
Some recipes need will ask for a quick release, whereas others will ask for a slow release, which is where you leave your cooker to sit for 10 minutes at least before you open it to let the steam naturally disperse.
Absolutely delicious! Thank you!
Hi Nagi, i love trying your recipes….not one has failed for me!
I love lamb but do not like it when it is chewy.
Any suggestions on how to prevent it with this recipe when I try it? Or will the lamb be tender and fall of the bone?
Thanks in advance.