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!!!
I accidentally posted this question on a different lamb recipe. I meant to post it here.
Hi, I’m planning on making this on Sunday for Greek Orthodox Easter. I have a 5.5 lb boneless leg of lamb. I plan on slow cooking it for 12 hours per your recommendation. However, do I also need to increase the ingredients in the recipe? If so, would you recommend I double the amount? Thanks in advance
I am also making for Greek Orthodox Easter tomorrow and wondering the same thing for a bigger boneless leg of lamb.
I hope we will get a response before tomorrow!
Happy Easter!
Hi, just wondering if you have any tips for separating the fat from the juices? I find our Kiwi Lamb very fatty. Thanks in advance
Hi Lisa, if you tip them into a jug and pop it in the freezer for 15 minutes the fat will rise to the surface and solidify (you can then scrape off and discard) N x
We only buy lamb once a year at Easter. I didn’t want to mess it up. It was delicious!
I used chicken stock instead of beef. For the gravy, I skimmed off some fat. Added water as it was quite rich. Boiled it and thickened with corn starch. Delicious!
Thanks so much for this recipe, Nagi. It saved my bacon. I mean lamb 😉
Love this Donne!! I’m so glad you enjoyed it 🙂 N x
The best slow cooked lamb shoulder I have ever tasted
YUM 😋
🙌 thanks so much Tina! N x
I would love to try this or the oven roasted, where i live there are pretty much only boneless legs of lamb available. How would this change the cook time, do you know? Thanks!
Ooops! Silly me, its already mentioned in your directions! 🙂
Enjoy Tonya!! N x
Hi! If i am cooking it today, but planning on having it tomorrow night for dinner. How would i heat it tomorrow? Should i just slow cook it today (refrigerate it once cooled) and then do step 5 tomorrow right before we plan to have dinner? Or should i do step 5 immediately after its finished in the slow cooker, and heat it another way tomorrow? Please help!
P.S. Its already smelling nice! Can’t wait to eat it!!
Hi, I’m just checking on the pressure cooker time for this lamb recipe. Is is really 1 hour and 40 minutes? I haven’t seen one take that long yet so I just wanted to be sure before I set it tonight. I assume you mean an Instant Pot would be ok? Thank you!
Hi Gina, yes that’s the time. Remember it’s a whole leg so will take longer than diced meat. N x
I don’t have a slow cooker, is there a way to slow cook this in the over or a large pot on the stove?
Hi Lami – sure can, its all in the directions. Enjoy! N x
What temp should the lamb be so it’s pull apart tender? Is it like beef and pork where it gets to about 180-200?
Hi Joshua, the temp of the meat is irrelevant here – it’s slow cooked so goes beyond the “well done” stage – it continues to cook and the proteins begin to break down making it super tender. N x
We need a like button (as per twitter) on the reviews and N answers. So much help and info from these posts.
Absolutely awesome way to cook lamb, Nagi. Thanks for sharing.
Hi Nagi, just wondering if my lamb leg is smaller than 2kg, will I have to reduce the cooking time?
Hi Karen, yes the smaller the leg, the less cook time required. How much does it weight? N x
Thanks, after sending my message, I read the whole thing, it’s cooking as we speak. Thank you for your delicious recipes ❤️
This is by far the best and simple recipe to follow no complications cooked it and my family really enjoyed thus dish…thank you Nagi gonna try some of your other recipes
Absolutely delicious, there was no left-overs at all!
That’s the BEST compliment Ruth! N x
How long do you suggest on high in the slow cooker?
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
I’m so glad you’re loving the recipes Jimmy!! Thanks so much for letting me know!
Absolutely delicious! Will never roast a lamb again.
Yes this is absolutely fool proof isn’t it Ronnie! N x
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 🙂
I love this idea – although I usually use dark soy 🙂
Of course! I’ll keep that in mind too.
Amazing!!! Did this for Australia Day because I didn’t want a hot kitchen, best lamb leg we’ve ever eaten!
Awesome Kate – That’s perfect!
Fabulous and easy!!
We all loved it, thank you!
You’re so welcome Zena, thanks so much for letting me know! N x
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?
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
Thanks Nagi. Look forward to make this soon.