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Slow cooker roast lamb leg garnished with fresh rosemary and served on a white plate with homemade gravy

Slow Cooker Roast Lamb Leg

This slow cooker roast lamb leg is the ultimate time-saving recipe that delivers tender, fall-off-the-bone meat without the fuss. Perfect for busy days, you’ll enjoy restaurant-quality flavors with minimal effort.
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Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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)
  • 50 g / 3 tbsp butter
  • 3 tbsp / 40 g flour
  • 2 cups / 500ml braising liquid, strained
  • Salt and pepper to taste

Method
 

  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.

Notes

Don’t skip the browning step: That last 20 minutes in the oven takes the lamb from good to incredible!