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Slow Cooker Roast Lamb Leg with Gravy
Prep Time
5m
Cook Time
10h
Total Time
10h 5m
This slow cooker roast lamb leg with gravy is a tender and flavorful dish perfect for a special dinner. With just a few simple ingredients like salt, pepper, garlic, and thyme, the lamb is slow-cooked until it's fall-off-the-bone tender. The rich gravy made from the braising liquid is the perfect finishing touch.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
5
Scale:
Gravy
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,240kcal62%
-
Fat66g3%
-
Saturated Fat28g1%
-
Carbohydrates13g0%
-
Fiber1g0%
-
Sugar1g0%
-
Protein136g6%
-
Cholesterol344mg17%
-
Sodium832mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. 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.
2. 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 lambyfor gravy. I find that 2 cups of broth combined with lamb juices = perfect gravy flavour.
3. OVEN: See the Slow Roasted Lamb Leg recipe!
4. 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!).
5. 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.
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.
2. 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 lambyfor gravy. I find that 2 cups of broth combined with lamb juices = perfect gravy flavour.
3. OVEN: See the Slow Roasted Lamb Leg recipe!
4. 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!).
5. 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.