Slow cooking is a wonderful way to achieve a perfectly cooked leg of lamb with very little fuss.   It is not only easy, but yields the most perfectly cooked, tender lamb you could imagine. Lamb can be a little expensive, but I always look out for when it is on sale and buy a couple of legs to put in the freezer. One 2kg/4.5lb leg of lamb does our family for two meals. The beauty of the slow cooker is that you can pop the lamb on in the morning and then leave it to cook virtually unattended all day.

I like to take the meat out of the slow cooker and brown it in the oven for 30 minutes before serving. This step is not essential at all, the lamb will taste great directly from the slow cooker, you will just need to cook it a little longer. As with all slow cooker recipes, it may take a little bit of trial and error to get to know your slow cooker, and you may need to adjust cooking times accordingly. The other great thing about cooking a leg of lamb in the slow cooker is that all the wonderful juices collect in the bottom and can be used to make a delicious, no fuss gravy.

lamb legInstructions

  1. Grease slow cooker liner with a little oil
  2. Place an upturned saucer in bottom of large slow cooker
  3. Place 2kg/4.5lb leg of lamb on top of the saucer (to keep lamb from stewing in juices), cover with lid
  4. Put slow cooker on high for 1hr
  5. Turn slow cooker down to low for approx. 7 hours
  6. Take lamb out and put in a roasting pan
  7. Place in oven for 30 minutes or so on 180 C/350 F to brown
  8. Let meat rest for 10 mins or so, before carving

slow cookerHomemade gravy


  • ½ c cold water
  • 2 ½ tbsp. flour (or gluten free flour)
  • 1 ¾ c meat juices
  • ¼ tsp salt


  1. In a small saucepan combine ½ cup of cold water with the flour, using a fork to remove lumps
  2. Add meat juices and salt (add a little more water if you don’t quite have enough juices)
  3. Stir continuously over medium heat until gravy begins to bubble a little and thicken

Serve lamb with roast vegies and gravy

Enjoy!lamb meal