Cooking a large roast can feel like a daunting task. This slow cooked lamb slow cooker method takes the guesswork out of preparing a bone-in leg of lamb. The gentle, even heat breaks down the tough connective tissues over 10 hours, resulting in meat that easily pulls apart with a fork.
A quick trip to a hot oven at the very end gives the outside of the lamb a nice brown crust. While the meat rests, you use the savory cooking liquid left in the slow cooker to make a basic pan gravy on the stovetop. It is a reliable approach for a Sunday dinner that requires very little active time in the kitchen.
Why will you love Slow Cooked Lamb in the Slow Cooker?
The slow cooker maintains a consistent, low temperature that turns a tough cut of meat tender without drying it out.
Browning the lamb in the oven after slow cooking provides a crisp exterior texture that contrasts with the soft meat inside.
Using the strained cooking liquid for the gravy ensures no flavor is lost from the long cooking process.
Slow Cooked Lamb in the Slow Cooker Ingredients
• Leg of lamb: Look for a bone-in cut that fits comfortably inside your slow cooker. A 4-pound roast usually fits well in a 6-quart oval model.
• Dried rosemary: You can use dried thyme in place of the rosemary. If you prefer fresh herbs, use about a tablespoon of finely chopped fresh rosemary.
• Beef broth: This provides a savory base for the gravy. Chicken broth or vegetable broth will also work.
• Unsalted butter: Butter combines with flour to thicken the gravy. If you only have salted butter, wait to taste the finished gravy before adding any extra salt.
• All-purpose flour: This acts as the thickener. Whisk it thoroughly into the melted butter to prevent lumps.
Exact quantities are in the recipe card below.
How to Make Slow Cooked Lamb in the Slow Cooker
Step 1: Season the lamb
Rub the olive oil over the entire surface of the lamb. Coat the meat evenly with the garlic, rosemary, salt, and pepper.
Step 2: Slow cook the meat
Place the lamb in the slow cooker and pour the broth around the edges. Cook on the low setting for 10 hours until the meat is completely tender.
Step 3: Brown the exterior
Move the cooked lamb to a baking sheet. Roast it in a hot oven for a short time to develop a dark, savory crust on the outside.
Step 4: Make the gravy
Strain the leftover juices from the slow cooker. Cook butter and flour in a saucepan, then whisk in the reserved liquid until it thickens into a warm gravy.
How to Store and Freeze Slow Cooked Lamb in the Slow Cooker
Store leftover lamb and gravy in separate airtight containers in the refrigerator for up to 4 days. Freeze the cooked meat for up to 3 months. Reheat the lamb gently in the microwave or in a covered dish in a 325°F (165°C) oven with a splash of broth until it reaches 165°F (74°C).
Expert Tips for Slow Cooked Lamb in the Slow Cooker
For food safety, whole cuts of lamb must reach a minimum internal temperature of 145°F (63°C) as measured by a meat thermometer, followed by a 3-minute rest.
You can substitute chicken broth for the beef broth if that is what you have on hand.
If you have extra cooking liquid after measuring out the 2 cups for the gravy, save it. You can whisk a little into the saucepan if your gravy becomes too thick.
Dried thyme is a good substitute for the dried rosemary.
What to Serve with Slow Cooked Lamb in the Slow Cooker?
Serve this lamb alongside mashed potatoes or roasted root vegetables to soak up the homemade gravy.
Slow Cooked Lamb in the Slow Cooker Recipe FAQs
Do I need to brown the lamb before putting it in the slow cooker?
You do not have to brown it first. This method saves time by browning the lamb in the oven after it finishes slow cooking.
Can I cook this on the high setting instead?
Cooking on high is not recommended for this cut. The low setting gives the tough connective tissues enough time to break down properly.
Why is my gravy lumpy?
Lumps usually happen if the flour is not fully whisked into the butter, or if the liquid is added too quickly. Whisk constantly as you pour in the broth to keep the gravy smooth.
Slow Cooked Lamb in the Slow Cooker
Ingredients
- 1 bone-in leg of lamb about 4 pounds, 1.8 kg
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups beef broth 475 ml
- 3 tablespoons unsalted butter 42 g
- 3 tablespoons all-purpose flour 24 g
Instructions
- Place the leg of lamb on a cutting board. Rub the olive oil evenly over the entire surface of the meat.
- Sprinkle the minced garlic, dried rosemary, kosher salt, and black pepper over the lamb. Rub the spices firmly into the meat so they stick.
- Transfer the seasoned lamb to your slow cooker. Pour the beef broth around the sides of the lamb, rather than directly on top, to keep the spices in place.
- Cover and cook on low for 10 hours. The lamb is done when it reaches a safe internal temperature of 145°F (63°C) and the meat pulls apart easily with a fork.
- Carefully remove the lamb from the slow cooker and place it on a rimmed baking sheet. Bake in a 390°F (200°C) oven for 15 to 20 minutes to brown the outside.
- Let the meat rest for 10 minutes on a cutting board before carving.
- While the lamb rests, make the gravy. Strain the cooking liquid from the slow cooker through a fine mesh sieve into a large measuring cup. Measure out 2 cups (475 ml) of the strained liquid.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until lightly browned.
- Gradually whisk the 2 cups of strained cooking liquid into the saucepan. Bring the mixture to a simmer and cook for 3 to 5 minutes, whisking often, until the gravy thickens. Serve the warm gravy alongside the lamb.
Notes
