Slow Cooker Leg Of Lamb
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 20 mins
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Servings
4 - 6
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Calories
272 kcal
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Course
Main Course
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Cuisine
European
Slow Cooker Leg Of Lamb
Description
Slow Cooker Leg Of Lamb centers on a large lamb joint cooked slowly alongside onions, carrots, garlic, and rosemary sprigs. The addition of red wine and a crumbled beef stock cube infuses the lamb with layered flavors that deepen during the long cooking period. This low-temperature cooking allows the meat to become exceptionally tender, breaking down connective tissues gradually.
The cooking juices are strained and defatted before being thickened into a smooth gravy with a cornflour slurry, providing a savory sauce that complements the meat perfectly. The resulting dish is hearty and suitable for a substantial meal.
Serving this lamb alongside roasted vegetables or mashed potatoes works well to soak up the gravy. The notes emphasize the importance of removing fat from the pan juices and mention the recipe's adaptability with the optional use of red wine or beef stock in the slow cooker.
Ingredients
- 1 onion , halved
- 3 carrot
- 2 garlic cloves
- 1 kg leg of lamb half
- salt
- black pepper
- 1 beef stock cube , crumbled
- rosemary two small sprigs
- 120 ml red wine replace beef or red wine stock if preferred, ½ cup
For the gravy
- 120 ml beef stock more if preffered
- 1 tbsp cornflour diluted in 2 tbsp cold water
- pan juices de-fatted
Instructions
- Place the carrots, onion and garlic in the slow cooker and top with the lamb. Season well with salt and pepper. Add the rosemary sprigs.
- Crumble a beef stock cube over the lamb.
- Pour in the wine or stock, cover and cook on LOW for 8-10 hours depending on how large your lamb joint is. At the end of the cooking time the lamb should be perfectly tender if pierced with the knife. Use a slotted spoon to transfer the lamb to a platter and cover loosely with foil.
- Strain the pan juices from the slow cooker into a gravy separator and discard any solids. Pour out the fat keeping the remaining liquid. Alternatively put the pan juices in the freezer until the fat solidifies and then simply skim and discard it.
- Add the de-fatted juices into a saucepan. Add the cornflour slurry ½-1 cup hot beef stock and bring to a simmer. Cook until the gravy is slightly reduced and thickened. Check the seasoning – it should not need any additional salt but add some if you like.
- Use two forks to pull the lamb off the bone and shred it, picking out any bits of fat that remain. Serve with the gravy and your choice of side dishes.
Notes
- This recipe renders most of the fat into the cooking liquid, which should be defatted before making the gravy to keep it leaner.
- Use a gravy separator or chill the juices to remove fat effectively before preparation.
- The slow cooker timing of 8-10 hours on LOW ensures the lamb becomes tender and falls apart easily.
- Adjust seasoning after thickening the gravy, as salt may not be necessary due to stock cube seasoning.
- Not affiliated with Slimming World; nutritional info can vary depending on ingredients and portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 34g | 68% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 431mg | 18% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7643IU | 153% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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