February 16, 2025

Slow-Cooker Lamb Leg

Slow cooker lamb leg is a delicious and effortless dish, perfect for a tender, fall-apart roast. Cooking it low and slow allows the flavours to develop, making the meat juicy and infused with herbs, garlic, and spices. Simply season the lamb and let it cook for several hours until fork-tender. Serve with roasted vegetables or mashed potatoes for a comforting and flavourful meal.

In this blog post, you will learn how to make a tender slow-cooker lamb leg.

How to Make Slow-Cooker Lamb Leg

Remove the packaging from the half lamb leg and season with rosemary, thyme, salt, and pepper.

Pour a tiny amount of water into the bottom of your crockpot.

Place the seasoned lamb leg into the crockpot and let slow cook. 3-4 hours on high or 7-8 hours on low. Cooking for longer on a lower heat does produce the best results for soft and tender meat!

After the lamb leg is finished slow cooking, remove from the slow cooker.

Let rest for 10-15 minutes before carving to allow to juices to redistribute throughout the meat.

After the 15-minute rest period is finished, carve your lamb leg and serve!

How to Carve a Lamb Leg on the Bone

Rest the Lamb – Let the lamb rest for 10-15 minutes after cooking to retain its juices.
Identify the Bone – Place the lamb on a cutting board and locate the bone running through the centre.
Make the First Cuts – Start by slicing perpendicular to the bone at the thickest part of the meat. Cut in smooth, even strokes to get slices of uniform thickness.
Cut Around the Bone – Once you reach the bone, angle your knife to cut the remaining meat away. You may need to rotate the lamb to access all sides.
Remove Smaller Sections – If large pieces of meat remain attached to the bone, carefully slice them off and cut them into smaller portions.
Serve Immediately – Arrange the slices on a platter and pour over any resting juices for extra flavour.

A sharp chef’s knife or carving knife works best for smooth cuts, and using a fork or tongs can help hold the meat steady while slicing.

Storage

To store slow-cooked lamb leg, let it cool to room temperature before transferring it to an airtight container.

Store it in the refrigerator for up to 3-4 days.

For longer storage, store it in the freezer. Freeze it in portioned containers or freezer bags for up to 3 months.

Reheat gently in the oven, microwave, or stovetop with some broth to keep it moist.

Ingredients

Leg of Lamb: the star of this dish, this lamb cut is rich in flavour and becomes incredibly tender when slow-cooked. The marbling and bone enhance the taste, making the dish juicy and succulent.

Rosemary: rosemary is a fragrant herb that pairs beautifully with lamb and adds a fresh, earthy aroma.

Thyme: thyme is another classic herb for lamb. It brings a subtle and savoury depth with a hint of mint and citrus. It complements the rosemary herb.

Salt: salt is essential for seasoning as it draws out the lamb’s natural flavors while also helping to create a rich and flavourful crust as the meat slowly cooks.

Pepper: pepper adds a mild heat and a hint of spice. It enhances the overall seasoning and adds a slight kick to each bite.

Tips

Place cubed potatoes and cut-up carrots in with the lamb as your side vegetables. They will soak up the lamb juices and be tender and flavourful!
Allow to cooked lamb leg to rest before carving so that the juices can redistribute for a juicer lamb leg.
Use a sharp knife to carve.

Delicious Side Dish Ideas!