Slow Cooer Leg of Lamb

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This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

 

 

 

 

 

 

 

 

 

 

 

After more ideas? Browse all my roast lamb recipes!

Slow Roast Leg of Lamb on a white plate with part of the meat pried off to show how tender it is
Slow Roast Leg of Lamb
I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside – either whole or butterflied – or long and slow so it’s ultra tender.

 

 

 

 

 

 

 

 

 

Blushing pink = meat thermometer or holding-your-breath-cross-your-fingers for that moment when you carve, hoping for juicy lamb rather than grey and dry. If that’s what you’re after, use this classic Whole Roast Lamb Leg recipe or my Greek Butterflied Leg of Lamb for a quicker boneless version – and yes, you really need a meat thermometer.

 

 

 

 

 

 

 

 

 

 

 

 

The easier way to roast Lamb Leg
If you’re after a much easier, less stressful way to roast lamb leg, cook it long and slow. You won’t need a knife to carve this. Just pull the meat off the bone with tongs.

 

 

 

 

 

 

 

 

 

 

Tender Slow Roast Leg of Lamb with gravy on a plate with a side of potato and steamed greens
Choose the best roast lamb recipe for you!
Ahhh, lamb, how I love thee! Some people love learning how to do fancy cake decorations. I admire from afar – I highly doubt you’ll ever see a towering 3 tier cake on here.

 

 

 

 

 

 

 

 

 

 

 

 

 

But big hunks golden brown roasted hunks of meat? THAT you will find here! 🙂 And I’ve shared quite a few roast lamb recipes over the years, so here’s a quick run down on each just in case this slow roasted version isn’t what you’re after:

Ingredients:

  • 1 Onion cut into chunks
  • 2 Carrot cut into chunks
  • Garlic cloves
  • Rosemary sprigs
  • POTATOS
  • 1 cup Beef stock
  • 1 cup Red wine
  • Salt/pepper
  • 1 tablespoon Paprika
  • Olive oil drizzle

 

Directions:

 

Place carrot and onion in slow cooker
Cut slits in lamb and fill with garlic cloves and rosemary, put lamb in cooker.
Add stock and wine
Drizzle with olive oil and sprinkle paprika over lamb with salt and pepper.
Cook on low for 8 hours.

Thicken juices at the end for a tasty gravy.

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