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!!!
Brilliant. Thank you so much for sharing this. I will be cooking this on Monday.
Hi, I want to make this for tonight but I don’t have 10 hours to cook the lamb on low. I only have about 6 hours and a 4 lbs leg. Is there a combination of high/low cooking in the slow cooker that can work in this short amount of time?
Hi Yael, try this one: https://promotown.info/slow-roast-leg-of-lamb/%3C/a%3E – N x
I made this twice in one week! That’s how good it is!
I used 1.4kg half leg and cooked for 6 hours on low, then 20 minutes in oven. I dunno if its me or the slow cooker but but I found it a bit dry. Lucky I made the gravy which helped…I added some homemade mint sauce to gravey for acidity balance. Try as I might I not a fan of slow cooker…yet. The super crunchy potatoes saved the meal IMHO
Just made this. Think the recipe needs to state to leave some stock for gravy ingredients (only mentions to pour over lamb during slow cooking). I added red wine and some sage and garlic to the gravy reduction, served over polenta with roasted veggies. EXCELLENT!
Can I use some white wine and stock to make the cooking sauce? Similar to the oven roasted recipe? I find white wine cooks down deliciously usually, so hopefully it would work here?
Also, would an 8 hour low cook work?
Hi Lissie, yes wine would work nicely. The length of the cook will depend on how big your piece of lamb is ☺️
Hi, I’m just wondering, if I use a boneless leg of lamb, do I remove the netting first? It’s the first time I’m trying to cook it in a slow cooker and I’m not sure if I should remove the netting.
Hi Evy, yes remove the netting – I hope you love it!
Hi Nagi this sounds lovely, Was hoping to make this a day early and reheat in slow cooker – was wondering if that should work?
Hi Jessie, that should work, or you could even microwave covered to reheat ☺️
Hi Nagi this looks delicious, I am planning on making this for Australia Day but was wondering if I can make day before and warm up in slow cooker?
Hello from Canada. First time making a leg of lamb this past weekend and used your slow cooker recipe as written. It turned out fabulous and the savages .., er I mean family, fell on it like starving lions and ate it all up. So easy and so good.
😂 Awesome news!!
I tried the recipe and it was very easy. How long would you suggest cooking a boneless leg of lamb using this recipe?
Merry Christmas Nagi,
We just had your slow cooker leg of lamb….wow absolutely delicious, the gravy was amazing… definitely doing that again next Crimble 😜.
Have a good one.
Phil.
Trying this recipe out tomorrow looks great! Wondering if lamb leg can be substituted with lamb shoulder?
Love this recipe Nagi.. quick question! I can’t get a big cut of lamb so I’ve got three 1k pieces (bone in) that I’m putting in the slow cooker.. do I only cook for 8 hours?
Hi Gideon, yes that’s correct!
I first met your fantastic recipes on Facebook at random, with the amazing Vietnamese rice paper rolls about two years ago, I fell then in love with them. I received my Instant Pot last week and wanted to try a slow cook stew. So I decided lamb will be nice and browsed the internet and find your fabulous Lam legs. At the end did not have the time to do the 10 hour slow cook version but try the 1.40h pressure cook and it was awasome. My 1.9 kg Lamb leg (no bone) came out perfect, even pink inside. Now that I’m going thru your page I realized the rice rolls recipe it’s yours. You have a fan here in Mexico and love your story on how you embraced the path of doing what you love the must: cooking and sharing.
When you feel like doing a gastronomy tour in my lands, do not hesitate to contact me. I’ll be honor to show you the best kept secrets. You’ll love Mexican cooking and enjoy discovering new paths. Saludos!
Awesome Gabriela! I absolutely LOVE Mexican food!
Will be trying it (in Yucatan, Mexico) for the Passover Seder dinner this Friday. Hoping for great results. (Nagi, you should look up “cochinita pibil” online–Yucateco cuisine is WAY different from what everyone thinks of as Mexican, and a lot of it is fantastic.) Will also have to try this in a solar cooker, on a day when the timing is not so critical.
Thank you, thank you, thank you.
I now have a recipe for perfect roast lamb. Had a three kilo leg so adjusted in the recipe.
As there were two of us we really had to stop ourselves from finishing it in one sitting. So prefect.
That’s so great to hear David! Thanks for sharing your feedback – N x
Hey Nagi,
I’m from Germany and would like to use this recipe for xmas dinner. I have an oval 4.5 litres slow cooker and have to feed 8 hungry family members. So my plan is to buy 2 boneless lamb legs that should be around 1.5 kilos each. Do you think thats gonna fit in? And what would you suggest for how long shall i cook it on low heat? I would be very grateful, if you can give me some professional advice.
All the best from Germany
Brendan
Two separate pieces should cook a bit quicker so if you fall to the high or low end of the weight advice above, perhaps consider chopping an hour or so off, It won’t matter much. It’s really hard to get slow cooking wrong.
Hi Nagi, I have cooked this meal third times in between 2 months, it so easy and taste great great, the second time I cooked was on the second day moving house, I still can manage a good dinner, not take away while super busy.
Thank you
You’re so welcome Ai! Glad you enjoyed it! N x
Nagi,
Made a 5.8 lb. boneless leg of lamb today using this recipe with some of the substitutions that you identified in the comments. As you suggested, I substituted 3 sprigs of fresh thyme for the dried thyme and placed them at the bottom of the cooker. I put one large sprig of rosemary on top of the lamb before starting the cooker. As you suggested, I substituted red wine for 1/4 to 1/2 of the beef stock and added one bouillon cube equivalent of Better Than Bouillon beef stock to the liquid in the pot. I cooked it on High in an oval slow cooker for 6.25 hours then 20 minutes in the oven at 390 degrees. When the lamb was done in the oven, I followed your suggestions to add a sprig of rosemary to the gravy as I was making it (then removed most of it when the gravy was done) and to sprinkle fresh thyme leaves over the pulled apart lamb with some gravy . Also made your Truly Crunchy Roast Potatoes to go with the lamb and a salad.
My wife and brother-in-law loved it, as did I. This is the third time I’ve made your Slow Cooker Roast Lamb and it’s the best one yet. Thank you so much for posting these delicious recipes. Your photography and videos are awe-inspiring. I’m looking forward to making your Oven Baked Italian Meatball, Roasted Parmesan Crusted Cauliflower, and your Nando’s Peri-Peri Chicken Burger in the near future.
This was amazing, the lamb was so tender and the fact I could put it in the slow cooker and forget about it was awesome! I made it with the crunchy roast potatoes, which my guests also raved about, and the gravy was divine and so easy, this will become a family classic for us!