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!!!
Hi Nagi,
I was wondering if you could use the ingredients from your Greek Slow Roasted Leg of Lamb recipe but follow the directions of this recipe for the slow cooker?
Thanks in advance!
Alex
Thank you for your recipe. The lamb was perfect.
what would happen if i were to leave a 1.2kg half leg cooking for 12 hours? would it turn out chewy or just have totally fallen off the bone?
Hi Sarah, it definitely won’t be chewy, cooking low and slow results in tender fall apart meat. Be careful not to overcook otherwise it will be too tender and soft – for this weight I would say 8 hours is plenty! N x
Firstly, this recipe is fantastic!! I have a boneless leg (5.8 lbs) in the slow cooker right now. Due to bad weather I could lose electric, so wondering if I can flip the slow cooker to high. If yes, how much cooking time can I shave off. Thanks!
Girllllll. I cooked this first time last Christmas, the gravy was a little rich but I think its because I didn’t use a low sodium beef stock (I used Knorr Beef Stock Pot) but the lamb literally fell apart it was amazing. My go to for special occasions!
how long should i cook it if i have a 7lb leg of lamb? also should i double the rest of the recipe?
Hi Matthew – do you have a slow cooker that will fit that size lamb? You may need to slow roast instead! N x
If after 10 hours the lamb still seems a little tough, do I just leave a little longer?
Hi Amy, sounds like it needs to cook a little longer – what weight was the lamb?? N x
Just wondering how long would you leave the lamb to cook in the slow cooker at a high heat.
Hi Nagi, We are planning to take this to a Christmas function and want to know if we can put it back into the slow cooker after the oven step to keep it warm for serving. It may be a few hours from when we finish cooking until we serve.
i have boneless lamb leg STEAKS. should i adapt the cooking time?
Hi Meg, sorry this recipe really isn’t suitable for steaks – it’s better used with a leg that can be pulled off the bone to serve. N x
What beef / chicken stock do you use? I’ll be making it tomorrow 🙂
Hi Nic Nac, I use Campbells, but any low sodium stock will be fine! N x
just wondering instead of putting in oven at the end , could you just brown in frypan before putting in slow cooker?
I made this yesterday my family enjoyed it very much.
Best recipe!
Hi Jodie, I prefer doing it at the end so it goes every golden and crispy 🙂 N x
I made this one few times already, always win win. Another time today – just put them into my slow cooker . All my guest wanna know secret of slow cooked lamb. Always sharing your recepies here in Ireland – as they simpy the best. Thank you for sharing ♡
Another winner from you Nagi. So flavourful. Best gravy ever too. Thank you!
Hi Nagi, I’m cooking a 1kgs lamb leg tomorrow, how long do you think I should cook it for please? 🙂
Hi Sue – I mention this weight and cook time in the recipe notes. I hope you love it! N x
Is the recipe the same for a boneless lamb roast?? Thanks, Nagi!! I’m a big fan of yours!
Is it possible to cook this on High setting in the slow cooker? If so, could you approximate fir how long?
Thanks!!!!
Delicious and easy! My husband had surgery a week ago and was not hungry! This slow cooked leg of lamb was perfect and I will be cooking it again and again. Thank you for your yummy recipes.
Oh Nagi, tonight I cooked this lamb for like the 5th time, and it just gets better and better… will never cook lamb any other way. Thank you x
It’s so forgiving isn’t it Jodie! I’m so glad you love it! N x
Turned out delicious. I added extra oil, garlic (half a bulb) and herbs ,along with onion and carrot. Will definitely make it again.
Love this. Thank you!