Slow Cooker Roast Lamb Leg with Gravy: Tender and Easy Recipe

This slow cooker roast lamb leg is your ticket to a no-fuss, tender, fall-off-the-bone roast every single time. With just 5 minutes of prep and a little patience, your slow cooker handles everything while you go about your day. Trust me, this is the best slow cooker lamb recipe for busy home cooks who still crave a hearty, restaurant-worthy dinner.

I’ve spent countless weeknights trying to juggle life and a satisfying meal, and let me tell you, this recipe was a game-changer. No more hovering in the kitchen or checking on the oven. Instead, you’ll be greeted with perfectly cooked lamb and a rich homemade gravy that practically makes itself. Whether it’s a Sunday dinner or a weeknight treat, your family is going to love it!

Why This Slow Cooker Roast Lamb Leg Is a Game-Changer

• Hands-off cooking: Dump it in the slow cooker and walk away for 10 hours. It’s that easy.
• Tender, juicy results: Low and slow transforms the lamb into melt-in-your-mouth perfection.
• Minimal prep: Just 5 minutes to season and prep the lamb.
• One-pot convenience: All the drippings stay in the pot, giving you the perfect base for homemade gravy.
• Stress-free cleanup: Fewer dishes mean less time spent scrubbing.

Equipment You’ll Need for This Slow Cooker Roast Lamb Leg

The beauty of this recipe is how your slow cooker does all the heavy lifting. Here’s what you need:

• Slow cooker: A standard-sized round or oval slow cooker works best. I recommend a 6-quart model for a 2kg lamb leg, but you’ll want to ensure your lamb fits snugly. Round models can handle partially cut lamb legs, while oval ones fit larger pieces easily.
• Baking tray: You’ll brown the lamb in the oven after slow cooking for that delicious golden exterior.
• Whisk: Essential for lump-free gravy. A balloon whisk works wonders.

Pro Tip: If you don’t have a slow cooker, this recipe also works in a pressure cooker (check cook time adjustments in the instructions).

Simple Ingredients for Slow Cooker Roast Lamb Leg

What I love most about this recipe is its simplicity. You’ll find most of these ingredients in your pantry already:

• Lamb leg: Go for a bone-in lamb leg (around 2kg/4lbs). It adds extra flavor, but boneless works too if that’s what you have on hand.
• Stock: Beef broth is my go-to, but chicken broth works if you prefer a lighter gravy.
• Herbs: Use dried thyme or rosemary for convenience, or fresh if you have some. They add a classic roast lamb flavor.
• Butter, flour, and pan juices: These are all you need to whip up a rich, savory gravy.

Substitution Tip: If you’re out of fresh garlic, pre-minced or even garlic powder works in a pinch.

Slow Cooker Roast Lamb Leg at a Glance

• Servings: 5
• Prep Time: 5 minutes
• Cook Time: 10 hours (hands-off!)
• Total Time: 10 hours 5 minutes
• Difficulty: Easy

Slow Cooker Roast Lamb Leg Ingredients

• 2.0 kg / 4 lb lamb leg, bone in
• 1 tsp salt
• Black pepper
• 2 large garlic cloves, minced
• 1 1/2 tsp dried thyme or rosemary (or 2.5 tsp fresh, chopped)
• 1 tbsp olive oil
• 2 cups / 500ml beef stock (or chicken)
• 1 sprig rosemary (optional)
• For the Gravy:
• 50 g / 3 tbsp butter
• 3 tbsp / 40 g flour
• 2 cups / 500ml braising liquid, strained
• Salt and pepper to taste

How to Make Slow Cooker Roast Lamb Leg

1. Season the lamb on all sides with salt, pepper, thyme, and garlic. Drizzle with olive oil and rub it in evenly.
2. Place the lamb into your slow cooker. Pour in the beef stock and add a sprig of rosemary, if using.
3. Set the slow cooker to low and cook for 10 hours. (Pressure Cooker Alternative: High for 1 hour and 40 minutes.)
4. Once cooked, carefully transfer the lamb to a baking tray. Drizzle lightly with olive oil.
5. Finish the lamb by roasting in a 200C/390F oven for 20 minutes, until golden brown. Let it rest for 10 minutes before serving.
6. To Make the Gravy: Strain the slow cooker liquid into a bowl. Use 2 cups of this liquid for the gravy.
7. Melt butter in a saucepan over medium heat, then add flour. Stir and cook for 1 minute.
8. Gradually add the strained liquid, whisking constantly to avoid lumps. Cook, whisking often, until the gravy thickens to your desired consistency. Season with salt and pepper.

Jake’s Tips for the Best Slow Cooker Roast Lamb Leg

• Don’t skip the browning step: That last 20 minutes in the oven takes the lamb from good to incredible!
• Choose the right cut: Bone-in lamb adds flavor, but boneless works just as well. Just adjust the size for your slow cooker.
• Make ahead: Cook the lamb a day in advance, then reheat with the gravy for next-day convenience.
• Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

Easy Slow Cooker Roast Lamb Leg Variations

• Garlic and lemon: Add slices of fresh lemon and extra garlic for a tangy twist.
• Spice it up: Add paprika or cumin for a flavorful Middle Eastern-inspired lamb.
• Herb overload: Triple the rosemary for an extra fragrant and earthy roast.
• Root vegetable base: Add carrots and potatoes to the slow cooker for a one-pot meal.

Slow Cooker Roast Lamb Leg FAQs

Can I use a boneless lamb leg?

Absolutely! A boneless cut works perfectly, but make sure to secure it with twine if it’s butterflied to maintain a uniform shape.

What’s the ideal slow cooker size for a 2kg lamb leg?

A 6-quart slow cooker is spacious enough for most lamb legs. For smaller models, opt for a partially cut lamb leg.

How do I know when the lamb is done?

The meat should be tender and almost falling off the bone. If you can shred it easily with tongs, it’s ready.

Can I make the gravy ahead of time?

Yes! Prepare the gravy as directed, then store it in the fridge. Reheat gently on the stove, thinning with water or stock if needed.

Is the gravy too lamby?

Not at all! Combining lamb drippings with beef stock balances the flavors to create a rich, savory gravy.

Ready to make this slow cooker roast lamb leg? Let me know in the comments what shortcuts you swear by in your kitchen—I’m always looking for new ideas to make life easier!