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Meet your new favourite ‘roast’ dinner.. Slow Cooker Leg of Lamb. It’s super low-effort and gives you tender, full-flavoured meat with delicious gravy.
Have you bought a leg of lamb but have no idea how best to cook it? Let me introduce you to my Slow Cooker Lamb Leg recipe.
It takes the guesswork out of cooking a roast and allows your Sunday lunch to remain fuss free.
This simple slow cooked method is a hands-off approach to getting tender, succulent, flavoursome meat, AND it makes its own delicious gravy.
❗️PLEASE NOTE: Make sure you buy a piece of meat that fits into your slow cooker! ❗️
Why you’ll love this Slow Cooker Lamb Leg recipe
⭐️ Hardly any prep, ultra convenient
⭐️ Foolproof but fuss free roast dinner
⭐️ Lip smackingly delicious
Quick Tip
If you’d like your leg of lamb to be a little crispy on top when you serve, with a mouthwatering mint glaze, simply finish it off in the oven for 20-30 minutes once it’s cooked.
You don’t have to do this – you can serve the lamb straight from the slow cooker and it will be meltingly tender. However, it won’t have much colour, so a quick blast in the oven gets you that extra texture if you have time.
It also means you can make a mint glaze that takes it to another level.
Slow Cooker Leg of Lamb Ingredients
- Lamb leg – Buy a lamb leg joint WITHOUT bone (otherwise it won’t fit into the slow cooker!) This is usually then rolled into a neat shape and held with string.
- Sea salt and freshly ground black pepper – Make sure you season generously.
- Garlic – Fresh or frozen is fine.
- Vegetables – White onions and carrots are used to add extra flavour.
- Lamb stock – Made from a cube is fine
- Cornflour (or corn starch if you’re in the USA) – Make a slurry with this to thicken the gravy at the end of cooking.
- Soy sauce – Use this to flavour the gravy. I use light soy sauce.
- Mint jelly – If you decide to finish of in the oven, smother this on the meat beforehand to get an amazing glaze before serving.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days.
I often serve lamb leftovers with orzo pasta because it’s super quick to cook and soaks up the gravy beautifully. You could also use it in a curry.
Leftover lamb also freezes fine in the gravy for another day’s feasting. Defrost thoroughly before reheating in the microwave or oven.
For any surplus gravy, freeze it to save for another day’s delicious beef gravy. Store in freezer bags so you can keep them flat to save space.
More slow cooker ‘roasts’…
Faqs
You can either put it on overnight and cook it on low for a little longer (it’s very difficult to overcook) OR use a timer plug like this one to start the slow cooker overnight. Genius!
No! I think you get a much better result with this dish by browning AFTER cooking, when a lot of the fat has already cooked off. The result is crunchy on top and soft underneath.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Prevent your screen from going dark
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Put the garlic, onions, carrots, lamb leg and stock into the slow cooker. Add salt and pepper.
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Cook on HIGH for 10 hours or LOW for 12 hours.
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When cooked, remove the meat to a tin, smother in the mint jelly and bake in the oven at 220℃ fan/240℃/Gas Mark 9 for about 20-30 minutes or until browned.
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Remove the carrots and onions and set aside.
Meanwhile, make the gravy:
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When the lamb is cooked, get rid of the fatty layer from the cooking liquid in the slow cooker. (I use my trusty Oxo Good Grips Gravy Separator for this job. You can do it manually instead by spooning off the layer of fat on top of the cooking liquid.)
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From the remaining juices, remove a small amount of the liquid from the pan (say, a tablespoon or two) into a mug or bowl and stir in the cornflour (or corn starch if you’re in the US) into it until it dissolves. Add a small amount at first and stir in. Keep adding until you get a thick paste.
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Add this ‘slurry’ back into the pan, pour in the soy sauce and stir.
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You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.
Finishing this off in the oven: You don’t have to do this step if you don’t want to, but it gives a delicious crispy golden glaze if you do. You can serve the lamb straight from the slow cooker and it will still be meltingly tender, it just won’t have any colour
Timing the cook: You can either put the lamb on overnight and cook it on low for a little longer (it’s very difficult to overcook lamb shoulder) OR use a timer plug like this one to start the slow cooker overnight
Excess gravy fat: Spoon the layer of fat off the top of the cooking liquid before making your gravy, or use an Oxo Good Grips Gravy Separator for this job
Calories: 374kcalCarbohydrates: 23gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 134mgSodium: 590mgPotassium: 777mgFiber: 2gSugar: 10gVitamin A: 5096IUVitamin C: 5mgCalcium: 35mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
