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!!!
Which beef/chicken stock do you mostly use for your cooking?
Much appreciated for your reply.
I use Campbells El 🙂
Hi. Great leg of lamb, and I also did the fab oven slow cooked shoulder of lamb. Both sooo tasty.
Can shoulder of lamb be put in slow cooker too, and for how long? Trying to use slow cooker more. Thanks.
Hi Karen, I’m so glad you loved it! Yes you can use a shoulder here too – N x
Hi Nagi,
This recipe sounds great. I am making it for the first time today.
Would it taste okay to add a bit of port or red wine into the gravy or would you not recommend doing that?
This is my go to everytime I want to cook lamb. Amazing lamb everytime. Thanks Nagi!
That’s great to hear Michelle!
I was expecting an amazing melt in the mouth, tender lamb. Unfortunately, although it looked great, it was a bit dry and stringy. I can’t understand why as i followed the recipe. The lamb leg was 2.2 kg which i cooked in my slow cooker which is 6.5 litre in capacity. Is that the problem?
Hi Kaz, sorry you had trouble here, sounds like it may of needed to cook slightly longer to get to that tender, fall apart stage – N x
This is my go-to lamb recipe and I’ve made often and commented before. Served it last night for dinner party BUT I had made it two months ago when these friends were due to come over but a medical emergency landed the husband in ER when the lamb was already in the slow cooker. I simply froze the cooked lamb and juices separately, defrosted and microwaved and it was all delicious. Your gravy ratios are perfect. I never bother to brown the lamb, it has enough good color for us. Friends now have link to your blog! LOVE your recipes.
Perfect Amanda!
Made this last night for a dinner party and the both the lamb and the gravy were outstanding. I used chicken broth when cooking the lamb and I agree it added the perfect balance to the drippings for the gravy… delicious! Thank you, I look forward to trying more of your recipes but this lamb recipe has set the bar very high!
Wahoo, I’m so glad you enjoyed it Louise!
Hello, love this recipe and I have used it a number of times, it’s perfect!
I plan on using it tomorrow for family but they are coming early afternoon, its only 1.4kg so 8 hours on slow but i was wondering if its possible to cook on medium in the slow cooker and what time that would be?
Many thanks
Hi this recipe is a favourite, we love it so much. I want to serve it to my friends for a lunch though – does this mean I have to start the slow cooker at 2am (!) or can I cook overnight and then reheat – or will that ruin it??
Hi Sandy, you can prep it in advance, I would do the slow cooking portion the day before then reheat covered in a microwave, then proceed with the browning in step 5. Enjoy!
Hi Nagi!
I am new to your page and slow cooking!
I am going to try this recipe on the weekend. Could you suggest any vegetables suitable to put in the slow cooker with the lamb? Or is it best to leave it to just cook the meat?
Thanks
Kelly
Hi Kelly, I’d leave the veggies out of the slow cooker as there will be beef stock in the bottom – N x
I made this with very little prior cooking experience. My kids loved it. I was little worried as all the lamb was not submerged under the stock. But, turns out, it’s not necessary.
When I try it next time, I will like to make it little more hot & spicy.
I’m so glad it was a hit!!
This is now a regular for Sunday evenings! Very easy recipe to follow!
Can you use boneless leg of lamb for this recipe? How do I adjust time?
Hi Deena – you can, same cook time – N x
Hi, I have a 1kg boneless lamb leg, just wondering how to adjust the pressure cooker time and if you get such a good result in the pressure cooker as the slow cooker? Thanks
Hi Holly, It should be good after 40 minutes in a pressure cooker – N x
First time cooking in the slow cooker, loved the end result. Did a shoulder, not leg as it is less lamb flavour to me.11 hrs as had a potato bake in the oven prior to putting the lamb in.
That’s great to hear Louis!!
Just made this for my family. I used the boneless leg of lamb from Costco and it was done in 6hrs (a little less than 4lbs). Combined it with roasted broccoli, butternut squash and brussel sprouts. Made the gravy with light butter and whole wheat flour and it was delish! My husband had two servings 😊
Fantastic recipe! We made this for Easter dinner in the Instant Pot and it turned out perfect. I was a bit skeptical that it wouldn’t brown nicely after the IP. I was wrong it tasted like it had been roasted to perfection…very moist. We will be using this recipe again and again. Thanks Nagi!
That’s great Steve!
This is my favorite way to cook lamb… the crispy bits are sooooo good! I always sneak a few pieces in my mouth before serving everyone else!
Chefs treats, an absolute must!! ☺️
I cooked the slow cooker leg of lamb. It was fantastic.
That’s great Jamie!
All the way from Australia, thankyou so much for this recipe! My partner and I lovedddd it! so tender. Your recipes are slowly becoming staples!
Wahoo, what a great compliment, thanks Jayne!
Made this for Passover Friday night. Worked really well! Slow cooker ran for 10 hours; atvthe end of the ritual part of the Seder we took a 20-minute break for the oven part. Gravy was made from juices of a slow-cooked beef roast; much thicker than broth and tasted great. Looking forward to trying in the solar oven!
Hi thanks for the great recipe.
Quick question, do I remove the lamb from the bone before putting into the oven or do I put it in the over as is out of the slow cooker?
Thanks
I’m so happy you loved it Dave!