Slow Cooker Roast Lamb Leg with Gravy

Name: Slow Cooker Roast Lamb Leg with Gravy
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: 5 serving
Ingredients: 2.0 kg / 4 lb lamb leg, bone in; 1 tsp salt; black pepper; 2 large garlic cloves; 1 1/2 tsp dried thyme OR rosemary; 1 tbsp olive oil; 2 cups / 500ml beef stock; 1 sprig rosemary; 50 g / 3 tbsp butter; 3 tbsp / 40 g flour; 2 cups / 500 ml braising liquid from slow cooker; salt and pepper

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5.0

453 reviews

Excellent

Prep Time
5 mins
Cook Time
10 hrs
Total Time
10 hrs 5 mins
Servings
5
Calories
747 kcal
Course
Dinner
Cuisine
American

Slow Cooker Roast Lamb Leg with Gravy

Kai Walton

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Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.

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Ingredients

Servings

2.0 kg / 4 lb lamb leg, bone in (Note 1)
1 tsp salt
black pepper
2 large garlic cloves , minced
1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh)
1 tbsp olive oil
2 cups / 500ml beef stock (or chicken) (Note 2)
1 sprig rosemary , optional

Gravy:

50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml braising liquid from slow cooker , strained
salt and pepper

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Instructions

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
Pour beef stock into slow cooker, add sprig of rosemary (if using).
SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Gravy:

Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.

Notes

Make sure you get a lamb that fits in your slow cooker! I have a standard size round slow cooker and I was able to fit in a 1.9kg/3.8lb lamb leg which had the shaft partially cut so it bends which I got from Woolworths. In Australia, you can purchase half lamb legs (also Woolworths) which come without the shaft /bone which will fit in easily into a standard slow cooker. If you have an oval slow cooker, you can probably fit in the lamb leg even without the shaft cut.
A 2kg / 4 lb bone in lamb equates to about 1.5kg/3lb boneless lamb, same cook time.
If your lamb is about 1 - 1.25kg / 2 - 2.5lb, you can reduce the cook time to 8 hours. If your lamb is larger than 2.25kg /4.5lb, increase it to 12 hours.
If you use chicken broth, the gravy is slightly lighter in colour. The reason I use broth and not just the lamb juices is that lamb juices are very...well, LAMBY. :) Too lamby for gravy. I find that 2 cups of broth combined with lamb juices = perfect gravy flavour.
OVEN: See the Slow Roasted Lamb Leg recipe!
Servings - 2kg/4lb bone in is about 1.5kg / 3 lb of meat which reduces to about 1.2kg/2.4lb of meat after cooking. This serves 4 generously or 5 for normal servings (in my opinion!).
Nutrition - This is a conservative calculation because it doesn't take into account the lamb fat and drippings that are discarded (which accounts for plenty of the calories!). Unfortunately I don't know how to estimate that, so I've not made an adjustment to exclude discarded fat.