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!!!
Followed this recipe using the pressure cooker method, turned out perfectly!
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.
Slow cooker roast lamb… Amazingly simple recipe, Cooked to perfection, Had my friends and family very impressed! Thanks Nagi
So easy and delicious every time!!
Fantastic! Made exactly as written, gravy turned out fantastic too. Our first time having lamb, it was delicious. Thank you!
Hi Nagi, wondering if I can slow cook this one day, fridge overnight then heat/brown in the oven for lunch the following day? Will it dry out, do you think? Thank you 🙂
Would lamb shoulder work?thank you so much😊
I’m never one to comment on recipes, but this is by far my most favourite recipe of all time. Have made it several times for family and guests and it is ALWAYS a hit. So simple, and the notes on adjusting cook time for different sizes is so helpful. The best roast lamb recipe, tender and flavourful meat. Will never do roast lamb any other way. Thanks Nagi!
LOVED this recipe! So easy and delicious. Lamb melted in our mouths! Served with rice and gravy. My only tip would be not to add salt to the gravy as the juice from the lamb is already deliciously salty – but that’s only minor – I’ll definitely be making it again and again!
That was great thank you Nagi. I added chunks of lemons for the lamb to sit on and slices of lemon on the top. Also added Lemon Thyme and increased the garlic to 6 cloves (I made incisions into the meat and pushed the sliced garlic into them.) The gravy was lemony and fresh – very delicious, and the meat fell off the bone after 7 hours on low.
Hi Nagi,
If I were to use a smaller leg like 1.2kg would it need to be on for 10 hrs or would you advise a shorter time?
This recipe is so easy & delicious. Set & forget. The family loved it. Don’t skip doing the gravy because it is the best! Thanks Nagi xx
Love the slow cooker roast lamb leg with your roast vegetables. My 4 yr old grandaughter calls it The Gravy Dinner. New family favourite. So easy.
The reason I love using Nagi’s recipes is because they never fail, ever.
I cooked the lamb leg last Wednesday in the slow cooker and baked two crusted lamb racks in oven. I had 13 people at the table – aged 77 down to 8 – and everyone enjoyed the meal.
Perfection all round.
Easiest thing I’ve made in a long time. So tender and no fuss. I paired it with Nagi’s greek lemon potatoes and it was delicious.
Had a 5# boneless leg of lamb and made it in the instant pot. Followed the recipe without any deviation. Cut off quite a bit of fat but it was still moist and flavorful. Gravy was so tasty. Will be eating more lamb from now on!