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!!!
Tried this recipe once, and loved it. At the age of 62, I’m still learning how to cook some items. I create a casserole out of the meat and freeze several portions for later consumption. Delish!
This was excellent and super easy. I put some smoked paprika 1 tablespoon in it as well.
I always look forward to your recipes. I tried the slow cooked lamb in wine- it turned out pretty awesome. I wanted to check if there is an alternative to beef stock. Can we use chicken stock instead? thanks
Hi Ash! Chicken is totally fine 🙂
Gah. Ok, here’s the story. I bought a 1/2 lamb from the same farmer that I buy my beef from. I took the leg roast and started slow cooking at 10pm. I figured it would be ready at 8am. It’s now been 11 hours and it still is not at all loose. I can take a fork and knife and cut a chunk, but it’s not that shredable wonder that I expected. Keep cooking or did it go to far because my slow cooker runs hot? It tastes incredible. Just not tender. Possibly the farmer lets her lambs get older So continuing to cook it is the way to go? Could you please look into your crystal ball? Mine is cloudy.
Hi Susan! It sounds to me like your slow cooker runs LOW!! It definitely sounds like it was not cooked enough. If it was overcooked it would be dry, shrivelled up and definitely would not taste nice. Do you make other things in your slow cooker? Have you had difficulty with cook times before using it??
I came back to give the final results, but couldn’t find my post. I let it go almost 12 hours and it was perfect. So glad I didn’t ruin it. I sent the farmer an email. She does let her lambs frolic longer than most commercial lamb. So delicious. I made sous vide glazed carrots to go with it!! Thank you Nagi!!
Had my family over for dinner and put this on before I went to work in the morning. My mum was complaining that she didn’t want “overcooked” lamb as I put it in the oven to brown but her complaining was silenced once I started to pull it apart with tongs. I think they were jealous that I created the best lamb roast they had ever had and all thanks to you! They think i’m a wonderful cook but everyone is when following your recipes. You should definitely bring out a cookbook!
I’m flattered Clare!! Cookbook is definitely on the cards in the foreseeable future!! N xx
I made this last night. The lamb was delightfully tender and I was able to just use tongs to plate it up (no knives required). The gravy was an absolute sensation. We kept pouring it on until it was all gone!! The only change I made was to use 1/2 cup red wine and 1/2 cup of water to finish off the gravy and I turned the lamb over at the final stage to brown the top up (rather than browning the “bottom”). Make sure you skim the fat off the stock before making the gravy as the lamb creates quite a lot of it. Would definitely make this again.
Thanks for the feedback Danielle! Glad you enjoyed this 🙂 N x
Oh my goodness!! The lamb was so tender and the gravy was amazing!! I actually used some lamb fat instead of butter and had no need for any seasoning in it. Really am thrilled with how it turned out. Thanks!
That’s great Deborah! Thanks for letting me know! – N x ❤️
So delicious!
Bravo What a recipe!
That’s so great to hear Lynette! Thanks for letting me know you enjoyed this! N x
Yum 😋. Best slow cooked dish i’ve made, and the gravy 😍.
I’m glad you enjoyed this Eve! Thank you for letting me know 🙂 N x
Hello, is the lamb tough before you put it in oven and falls off after that? It’s been in the slow cooker for 6 hours now (first hour was on high) rest is on low like stated. I’ve now switched it to high for the last hour or two because it’s so tough.
Help?! Lamb leg was just over 1kg with one in
Hi Lisa! Nope it should be tender before you put it in the oven. The lamb goes from raw to tough then soft inside the slow cooker, then the oven is for browning 🙂
I cooked this yesterday and yes delicious but my gravy was very pale even though still yummy, can’t work out why it was so pale in colour as I did follow the instructions 🤔
Hi Kristine! Did you use beef broth? That’s where the colour comes from 🙂 Chicken broth is paler! N x
Yes made it with the beef broth , I used Massel brand but not to worry as was still delicious cheers hugs to Dozer
Hi Nagi! Recipe looks great! My boneless lamb leg is pretty small- 1.8 lbs. I don’t want to overdo it, how long would you say on high? 3 hours?
This recipe looks so great! How long would you suggest to cook if I want to make this with a full leg of lamb?
I really want to make this recipe, but am curious what the cooking time would be for a leg that’s about 2.8kgs? I don’t want to over or under do it!
Perfection! The lamb was so tender and the gravy was delicious.
So pleased to hear that Carolyn! Thanks for letting me know 🙂 N x
Hi nagi
I will be cooking for 8 and might need 2. Legs. Can you cook 1 the day before and reheat?
Absolutely! Because it’s slow cooked it reheats so great! N xx
Wow, Wow Im not a lamb lover put I have to say that was the BEST lamb recipes I ever eaten! the gravy is to die for! and the smell when the lamb is cooking very good MMMM.
If you are not a lamb LOVER try it first.
I will be trying more of your recipes.
Thanks for sharing you recipes Naji
I LOVE HEARING THAT!!!! So glad you enjoyed this Yolande – N x
Hi Nagi! Love all of you recipes! I just wanted to know if this recipe would still be okay if I used a Lamb Shoulder instead of the leg?
YES! Shoulder is so great, it’s even juicier than leg! Same cook time. N x
Can you please tell me how many litres your slow cooker is?
6 litres 🙂
Amazing moist lamb and the gravy is to die for. Making it for the second time with two half legs of lamb and the bones have just fell out. When I made it the first time with a whole leg of lamb I just used a tent of tin foil to keep the steam in. It’s the texture of pulled pork not the usual dry lamb if you cook it in the oven. There is only me and my husband – last time I used the leftovers to make a Lamb Chilli which worked really well so doing the same again. Thanks for sharing you recipes. Pauline (Ireland)
Yesssss! So glad you enjoyed it Pauline! N xx
how long would you suggest for boneless? also could you do this on high?
I’d reduce just by 1 hour for boneless and yes you can do on high, halve the slow cook time and add one hour. 🙂