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!!!
Oh wow, I made this yesterday and it was absolutely delicious. I don’t know why I haven’t made this before but this will be a regular meal for the 4 of us now. I didn’t change a thing and it was perfect. Had a little left over for sandwiches later today, the dog got nothing!!!!
Made this for dinner, and it was delicious!! Will cook my lamb using this method from now on.
Excellent
Amazing, beautiful meat in your mouth delight. Easy to follow recipe great winter meal, thank you.
This has been a family favourite for years. We prefer it without the oven bake at the end. One question though. There’s always plenty of slow cooker liquid/stock left over after making the gravy. Too good to throw out, but what else can I use it for?
I froze mine to be used for soup.
Just a tip for those who have time – I’ve made this several times and the gravy was way too rich and heavy with the grease included. So today, I put the liquid in the fridge for 2 hours and then scraped off the solidified grease before making the gravy. The lamb was put aside and only placed in the oven after this step to serve it fresh. It was perfect and not heavy!
I’ve tried making lamb numerous times. This is the first time that it has been edible, which I know it says more about me than the recipe. The fact that it worked despite many failures is it a testament to the fact that it is worth trying! My husband is on carnivore so I did not make the gravy. But the leftover juice was great for our dogs! I added thyme, Himalayan, sea salt, black pepper and a little bit of onion powder.
I was also able to complete the 4.98 pound roast in seven hours and put it in the oven for about 30 minutes to brown. The roast was still on low the whole time in the crockpot. The crockpot I have is huge though, so I don’t think it’s your traditional size and it still worked. I was checking it every two or so hours for doneness.
I did this for 8hrs on high, worked a treat. Falling off the bone, could possibly get away with 6 or 7 hours. Didn’t finish in the oven and it was still amazing!
Fantastic! Made exactly as per recipe. Lamb and gravy were delicious! Thanks of another awesome recipe!
this was amazing, i added the chicken stock at the end to make gravy… i just couldnt boil the meat with a slow cooker roast… but the flavours were amazing
This was so easy and delicious, thanks for another great recipe
Thanks so much Nagi. So simple and so delicious. I didn’t have beef stock so substituted with a can of Guinness and a bit of extra veggie salt. Worked a treat.
I’ve been cooking lamb weekly for almost 30 years in my oven. Well my oven needs repairs so I had to resort to the slow cooker and had no idea where to start, pulled this up and did it yesterday. OMG? never again will I roast in my oven.
Hi if I’m cooking for lunch can I put the slow cooker on high for 5 hours. It will be 2kg in size.
So easy and SO tasty.
Ive never cooked leg of lamb before and I wanted to find a simple and cost effective way to cook it while still having a delicious meal. I’m so glad I found your recipe. It was easy to follow while having simple and easy to find ingredients. I don’t cook often so I find I fail a lot when trying recipes but this was absolute perfection! I will be using it again
Thank you!
P.s. my picky boyfriend and family ate every single bite!
Ive never cooked leg of lamb before and I wanted to find a simple and cost effective way to cook it while still having a delicious meal. I’m so glad I found your recipe. It was easy to follow while having simple and easy to find ingredients. I don’t cook often so I find I fail a lot when trying recipes but this was absolute perfection! I will be using it again and looking for your other recipes. Thank you!
P.s. my picky boyfriend and family ate every single bite!
Hi Nagi, love your recipes and cooked many of them with great success. However cooking a 1.2 kg of Leg of Lamb, based on your recipes, I reduced the cooking to 2.30 hours, however, I must have it wrong as it is not falling off the bone. What time should I cook it for.
Love this recipe, it’s become a regular item on the menu.
I usually use homemade chicken stock and reduce the amount of butter in the gravy, it’s lovely as written just quite rich.
Sometimes we’ve bought a lamb leg just too big to fit in our large oval slow cooker, if you find yourself in the same situation don’t panic. Cut the meat around the bone with a sharp knife and cut the bone with a clean saw, a recipro saw makes very quick work of it – I used a pruning blade.
I didn’t use the oil nor did I put it in the oven afterwards – but hands down the best roast I’ve ever done, and in fact, ever tried. SENSATIONAL! it was just super difficult to not lift the lid and have a peak from time to time! Also, I put it in my slow cooker for 16 hours. Ohhh My Goooodness!