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 done this recipe today from scratch , I’m not a regular cook , But I have my moments , had a 2.3kg whole leg of lamb , Had to break the bone to fit it in the slow cooker , As I didn’t have 10 hours to cook it slow , I done 3 hours on high , then 4 hours slow , then 25 minute in oven , The bones fell out of the lamb it was so soft , And the gravy was like a creamy beef taste , It was so nice , Thank you so much , best lamb I’ve had , love your recipes , Any chance you could invent some low carb stuff please
I’m so glad you loved it David, that’s fantastic!! I have a stack of low carb options available, have a browse here and I guarantee you’ll find some recipes you like 🙂 https://promotown.info/category/dietary/low-calorie-recipes/%3C/a%3E N x
I’ve been obsessed with your site recently and this one here – BEST LAMB EVER!! I have never cooked lamb that was so tender. Just brilliant. 10 year old even said “better than Nanna’s roast!” I was shocked.
Oh that’s so great to hear Mel!! Wahoo!! N x
I made this last week, I have been making roast lamb for 20 yrs and thought I was pretty good..this was the best lamb I’ve ever had! The family were so impressed they now want me to make it again! I followed your recipe exactly! The Gravy was delicious!! I used a 2 kg leg and cooked for 8 hours!
I’m on this site every night looking for my next feast! X
How addictive is it Sara?!?! 😀 Every day I just want to find another recipe and cook haha. My husband and daughter are loving the results though 💖
Hi, I’m wondering if you have a recipe for the carrots and asparagus you have included in your photos??
Hi Michaela, try these carrots: https://promotown.info/glazed-stovetop-carrots/%3C/a%3E and I’ve roasted just roasted some asparagus on the side here. N x
How do we do Lamb Leg in a Pressure Cooker? Thank you.
Hi Jean – instructions are listed in step 3. N x
Oh yes! Thanks!
So simple and easy, no fuss prep, didn’t even miss it not being browned first. We had it with your crunchy roast potatoes. Thanks Nagi!
I love this recipe, I’ve done it many times and it always goes down a treat. My question is, can I use the recipe on lamb shanks?
Hi Jen, sure can, cook time will obviously be less depending on their weight. N x
Just bought my leg of lamb and really excited to try this recipe because of all the wonderful reviews. My problem is the lamb I got is 8.5 lbs! How long should I cook for? Please help!!!
Hi Nagi, I have a 2.7kg leg of lamb that I’m keen to make for a 5.30pm dinner. Can I prep ahead somehow? Was thinking of doing the rub the night before and wrapping in baking paper then foil and storing in the fridge for an easy 5.30am morning start! Do you think that would work? Thanks so much!
So simple & such a good result! Thanks
Nagi, I love your recipes – but this was a stand out. Absolutely delicious!
WOOT! Thanks Jodie, I’m so happy you enjoyed it! N x
I have done this recipe, and the lamb comes out amazing. I add a little bit of red wine and I make a bed of sliced mushrooms with asparagus.
YUM! Sounds perfect John! N x
OMG! THE best lamb roast and gravy you will ever make. If you love lamb, you WILL lick the plate! Thank you!
I accidentally posted this question on a different lamb recipe. I meant to post it here.
Hi, I’m planning on making this on Sunday for Greek Orthodox Easter. I have a 5.5 lb boneless leg of lamb. I plan on slow cooking it for 12 hours per your recommendation. However, do I also need to increase the ingredients in the recipe? If so, would you recommend I double the amount? Thanks in advance
I am also making for Greek Orthodox Easter tomorrow and wondering the same thing for a bigger boneless leg of lamb.
I hope we will get a response before tomorrow!
Happy Easter!
Hi, just wondering if you have any tips for separating the fat from the juices? I find our Kiwi Lamb very fatty. Thanks in advance
Hi Lisa, if you tip them into a jug and pop it in the freezer for 15 minutes the fat will rise to the surface and solidify (you can then scrape off and discard) N x
We only buy lamb once a year at Easter. I didn’t want to mess it up. It was delicious!
I used chicken stock instead of beef. For the gravy, I skimmed off some fat. Added water as it was quite rich. Boiled it and thickened with corn starch. Delicious!
Thanks so much for this recipe, Nagi. It saved my bacon. I mean lamb 😉
Love this Donne!! I’m so glad you enjoyed it 🙂 N x
The best slow cooked lamb shoulder I have ever tasted
YUM 😋
🙌 thanks so much Tina! N x
I would love to try this or the oven roasted, where i live there are pretty much only boneless legs of lamb available. How would this change the cook time, do you know? Thanks!
Ooops! Silly me, its already mentioned in your directions! 🙂
Enjoy Tonya!! N x
Hi! If i am cooking it today, but planning on having it tomorrow night for dinner. How would i heat it tomorrow? Should i just slow cook it today (refrigerate it once cooled) and then do step 5 tomorrow right before we plan to have dinner? Or should i do step 5 immediately after its finished in the slow cooker, and heat it another way tomorrow? Please help!
P.S. Its already smelling nice! Can’t wait to eat it!!
Hi, I’m just checking on the pressure cooker time for this lamb recipe. Is is really 1 hour and 40 minutes? I haven’t seen one take that long yet so I just wanted to be sure before I set it tonight. I assume you mean an Instant Pot would be ok? Thank you!
Hi Gina, yes that’s the time. Remember it’s a whole leg so will take longer than diced meat. N x