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
Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.
Gravy
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,240kcal
-
Fat66g
-
Saturated Fat28g
-
Carbohydrates13g
-
Fiber1g
-
Sugar1g
-
Protein136g
-
Cholesterol344mg
-
Sodium832mg
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.