This is the lamb you put on in the morning and forget about until the house smells incredible. A whole leg goes into the slow cooker with onion, garlic and rosemary, and hours later it pulls apart with a fork. No fancy technique, no standing at the stove.
The best part is the gravy. You strain the cooking juices, thicken them on the stove, and you have a rich, garlicky gravy that tastes like you worked much harder than you did.
It feeds a crowd, it is easy on the budget for what you get, and it makes a Sunday roast feel doable on any day of the week.
Why You’ll Love It
It is properly hands off, everything goes in the slow cooker and you walk away, so you can be out for the day and come home to dinner nearly done. The lamb turns out fall apart tender every time, the gravy comes free from the cooking juices so nothing is wasted, and one leg stretches across six serves with leftovers that are just as good the next day.
The Shortcut That Makes It Work
The slow cooker does all the work here. There is no browning, no basting and no checking, you rub the leg with salt, sit it on top of the onion, garlic and herbs, and let it go for the day. Because the meat cooks low and slow in its own liquid, it stays moist and shreds easily, and that same liquid becomes your gravy, so one pot gives you the whole dinner.
Handy Tips
Give the lamb the full time rather than rushing it, it is ready when it pulls apart with almost no effort, so if it still feels firm just leave it longer. When you make the gravy, skim the fat off the strained liquid first or it can turn out greasy, and cook the flour for a minute before you add the water so you do not get a floury taste. Taste before you add extra salt, the stock powder and the cooking juices already bring plenty.
What To Serve With It
Roast or mashed potatoes to soak up the gravy, and something green like steamed beans, peas or a simple side salad. Soft dinner rolls are great for mopping the plate, and any leftover lamb is lovely piled into a roll the next day.
Leftovers / How to Store It
Keep leftover lamb and gravy in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or extra gravy so it stays moist. It also makes brilliant lunches, shredded through a wrap or over rice.
Other Recipes You’ll Love
If you enjoyed this Slow Cooker Lamb Leg, here are a few more ideas to add to your rotation:
Slow Cooker Lamb Leg
Prep Time 15 minutes 
Cook Time
10 hours 
Total Time 10 hours 15 minutes 
Ingredients
Equipment
Method
- In your slow cooker, add the ½ cup water, onion, garlic, rosemary, bay leaf and stock powder.
- Rub the salt all over your lamb leg, then pop it straight into the slow cooker.
- Lid on! Cook for 5 hours on HIGH or 10 hours on LOW, until it pulls apart easily with a fork.
- Once it’s done, take the lamb out and shred it into chunks or strips.
- Strain the cooking liquid through a sieve into a saucepan, pressing down to squeeze out all that garlicky, oniony goodness.
- Skim the fat off the top.
- Put your saucepan on the stove, whisk in the flour and cook for 1 minute.
- Pour in 2 cups of water, then simmer and stir until it’s thick and luscious. Taste and season if needed (I didn’t add a thing!).
- Pour that glorious gravy all over your lamb and get ready for happy faces at the table!
Nutrition
Video
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FAQs
Can I cook it faster on high?
Yes. It takes about 5 hours on high or 10 hours on low. Either way it is done when the meat pulls apart easily, so go by the lamb rather than the clock.
Do I have to make the gravy?
Not at all, but it is worth it. The strained cooking juices are full of flavour, and a spoon of flour turns them into a rich gravy with almost no extra effort.
Can I use a smaller or larger leg?
Yes. A smaller leg may be ready a little sooner and a larger one may need longer. Check that it pulls apart easily before you take it out.
Can I make it ahead?
You can. The lamb reheats really well, so you can cook it a day ahead and gently warm it through in its gravy before serving.
This was amazing, I have never cooked a leg of lamb like this before….melts amazingly in your mouth. Thanks Steph
It was easy, delicious and devoured by the family. I had a moment when I saw the outside of the meat was “gray”but inside it was perfect.
I used a leg of lamb that was too big. It took 8 hours to make tender.
Otherwise very tasty, easy, and the gravy is fabulous.