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!!!
Please can someone let me if i should half the broth ingredients if my lamb is only 1kg? I’m worried the beef stock will overpower the lamb juices and the gravy won’t be so nice
The broth can be reduced. You’ll just end up having to reduce your gravy making. Note it’s perfectly fine in general, in a slow cooker, to use little to no additional liquid. In this recipe the broth is largely there for making gravy afterwards.
Can I cook this ahead of time and reheat the next day
This was absolutely incredible; I’ve never tasted or experienced anything like it. The gravy was super delicious as well. My roast was 6 lbs and I slow-cooked for 10.5 hours. I did add baby potatoes to the slow-cooker several hours in. This was the best lamb that I or my guests have ever had.
I used a 4 pound boneless lamb roast. It was pull apart tender in 8 hours. Tastes delicious. I’d make it again.
Thanks Arlene, I was looking at the comments to see if I could use a boneless leg! I’ll try it tomorrow.
Stacey
The best roast ever, highly recommend this recipe. So soft & flavoursome. The gravy OMG in a class of its own – it was the star accompaniment to the meal along with roasted yams, crunchy tatties, kumara, parsnips & steamed silverbeet.
Flavourful and juicy! The recipe is easy to follow. I found this recipe to be result in the meat being a bit drier than her slow roast in the oven recipe.
Thank you for all your amazing recipes…first time lamb and absolutely amazing. My bookmarks folder is full of
Everything you do. 🥰
How are you able to slow cook something for 10hrs? If l start first thing in the morning it still wont be ready for dinner that same night…
Hi Nagi, I just love this recipe and use it all the time now instead of cooking it in the oven. It comes out crispy and falls apart, so juicy and every one loves it. Thank you so much.
When are you going to do something with bananas, like a loaf or bread. I am looking forward to doing your lemon bake
I was going to be gone for the day, and wanted to cook our (boneless) leg of lamb while I was away. I’m a confident cook, but don’t normally do a leg in the slow cooker, just shanks. I was in a huge hurry, added the lamb, broth, a big squeeze of garlic, rosemary, thyme & pepper. When I came home, I roasted some vegetables. I cannot believe how great the gravy for this turned out, and it’s not like most sauces I make, either. So what a refreshing change. Will absolutely be making this again. You also have a carnitas recipe that has been my go to for years, thank you
Dear Nagi, just had this meal for lunch & coming from a person who doesn’t eat lamb at all, this is DELICIOUS!!! Followed the recipe to a T & everyone at home had a wonderful & unforgettable Easter lunch.
Getting a little nervous as I’m about halfway through the slow cooking process. My leg of lamb was tied, should I have kept it tied? Also, halfway through I’m seeing the crock almost 3/4 full of juices including the broth I added…. Is that normal?
Followed this recipe using the pressure cooker method, turned out perfectly!
Hi Kim, what is the pressure cooker method? Have bought myself an Instant Pot .
That is a pressure cooker in the pictures? I assume you used is in no pressure mode so as a slow cooker but what about as a pressure cooker for the lamb. Have you done that? How did it go?
I have made this before but I found the gravy with the butter a bit too rich for my taste. Do you think I could use olive oil instead of butter?
I have been looking for a fall-off-the bone, juicy leg of lamb recipe and this one hits the mark. I followed the recipe except I used a boneless leg and it worked fine. Also added some carrots. Thanks for sharing. This was a big hit with the family. Served it with polenta.
You state in both slow cooker and oven recipes that you need a mear thermometer… but youo never say what temp the lamb should be.
Don’t know what I did wrong but I had a smaller leg, cooked for 9 hours and it was tender sliced but not able to shred.
First of your recipes I haven’t had total success with.
Once internal temperature reaches 121 degrees tenderization stops.
You need to let the meat SLOWLY reach the desired temperature.
Maybe cook on low for the first 2 or 3 hours. My internal temperature was 117 after 3 hours on low. Turned crock pot to high. 7 hours from start it was 170 and literally fell apart when I took it out to cool. Low and slow try not to let meat reach 121 to fast. Collagen will lock up and no matter how long you continue cooking will not tenderize.
I’ve found that food takes longer to cook if the crockpot is less than 75 percent full. When cooking a 2 kg leg in my large crockpot I need to add either an extra litre of liquid or a few potatoes and carrots to fill it up.
Thank you for the recipe! I made it for Christmas dinner. I purchased a 6lb. boneless Australian leg of lamb at Costco. I used a 7 quart Crock-Pot slow cooker and cooked it for 10 hours on low. It was delicious! The meat was juicy and tender and fell apart easily. The gravy was awesome. Note: I did unroll it before placing it in the cooker, and rubbed it with some of the olive oil/seasonings. I rolled it back as best I could but did not tie it. I did not broil it at the end because the meat was just so tender, it was falling apart. I will never make leg of lamb another way! I had so many compliments on this lamb dish! Plus, it freed up my oven for other dishes, Thank you!
Hi, I was just wondering if I don’t have 10hrs to cook on low but can cook longer than the time suggested on the high setting, what would you suggest on medium? I also won’t be able to use the oven so please keep that in mind. I have a 2kg lamb leg with the bone in. Thank you.
This sounds easy and delicious! I have a 6 pound boneless leg of lamb. Has anyone used this recipe for this large of a boneless roast? How long would you cook it on low? I don’t want to overcook it! Thank you