The slow-cooked leg of lamb is succulent and juicy and falls apart when you touch it with a fork.
It is the simplest way to roast lamb. Just add some ingredients to your slow cooker and let it do its magic for eight to ten hours. The result will be the most tender roast and a base for a delicious sauce.
Slow cooker cooking lamb is a way to win at life. It is SO EASY to make! No browning and hardly any preparation required.
This recipe can be started in the morning, and you’ll have a delicious slow cooked lamb by dinner. The pan juices will create a gravy that is to die for.
This recipe is an exception to my usual advice of browning meat before cooking it in a crockpot. It’s always nice to have a little help in the kitchen.
This slow cooker lamb will render most of the fat as it cooks. You can then discard any remaining fat when serving.
Before making gravy, you will need to strain out the juices of the cooker and place them in a gravy separator.
Ingredients for SLOW COOKER LAMB
Check that the lamb fits into your slow cooker. If you are feeding a large group, a whole leg of lamb might be too much for your slow cooker. I prefer to use a half-leg or two halves. This recipe requires a Slow Cooker as well as a Gravy Separator.
- These ingredients are added to the gravy in order to improve its flavor. I don’t peel carrots or onions, but you can if you want.
- Half leg of lamb with bone, approximately 1 kg (just under 2 pounds), or two half legs for feeding a large crowd. You can use boneless lamb leg (butterflied lamb leg)
- Season the lamb with salt and pepper.
- Beef cubes crumbled
- You can use a Stock Pot of Red Wine instead.
- Fresh rosemary or thyme
- For the Lamb Gravy: Any pan juices plus hot beef stock, cornflour, and additional.
HOW TO ROAST LAMB IN YOUR SLOW COOKER
STEP 2 Add the garlic, carrots, and onion to the slow cooker. Salt and pepper to taste. Add the rosemary sprigs and crumble over the beef stock cube.
STEP 1 Add the wine or stock. Cover and cook at LOW temperature for 8-10 hours. The lamb should be tender when pierced by a knife at the end of cooking. Transfer the lamb onto a plate and cover with foil.
STEP 2 Strain the juices of the slow cooker pan into a gravy separator. You can discard the fat that rises to the surface. You can also freeze the pan juices until the fat is solidified and then skim it off.
STEP 3 Pour the defatted juices into a saucepan. Add the cornflour mixture and 1/2-1 cup of hot beef stock to a saucepan and bring it to a simmer. Cook until gravy has been slightly reduced and thickened. It shouldn’t need additional salt, but you can add it if desired.
STEP 6 Remove the bones from the lamb and shred the meat, removing any fat bits that are left. Serve with gravy and side dishes of your choice.
Ingredients
- ▢ Half an onion
- ▢ Three carrots
- ▢ Two cloves of garlic
- ▢ Half leg of lamb weighing 1 kg (2.3 lbs)
- ▢ Salt and pepper
- ▢ One beef stock cube crumbled
- ▢ Two small rosemary sprigs
- ▢ Red wine – 120 ml (1/2 cup). Replace beef stock with red wine if desired
For the gravy
- ▢ Stock of beef, 120 ml (1/2 cup). More if preferred
- ▢ Dilute 1 tbsp of cornflour in 2 tbsp of cold water
- ▢ De-fatted pan juices
Instructions
- Add the lamb to the slow cooker, along with the onions and carrots. Add salt and pepper to taste. Add the rosemary sprigs.
- Over the lamb, crumble a cube of beef stock.
- Pour the wine or stock in, cover, and cook at LOW for 8-10 hrs, depending on the size of your lamb joint. The lamb should be tender when pierced by a knife at the end of cooking. Transfer the lamb onto a plate and cover with foil.
- Pour the juices of the slow cooker through a gravy separator. Discard any solids. Pour the fat out, keeping the liquid. You can also freeze the juices of the pan until the fat is solidified, then skim it off.
- Add the defatted juices to a saucepan. Add the cornflour mixture to 1/2-1 cup of hot beef stock. Could you bring it to a simmer? Cook until gravy has been slightly reduced and thickened. It shouldn’t need additional salt, but you can add it if desired.
- Remove the bones from the lamb and shred the meat, removing any fat bits that may remain. Serve with gravy and side dishes of your choice.