How to Cook a Leg of Lamb | Jamie Oliver
by Jamie Oliver
Jamie Oliver's leg of lamb is a showstopping centrepiece that's easier than you might think. This slow cooker adaptation takes the classic roasted lamb and transforms it into an all-day, hands-off meal that emerges fall-apart tender and packed with flavour. Whether you're cooking for a special occasion or a Sunday roast, this method ensures consistently succulent results. You can personalise it with your own favourite flavour combinations, from Mediterranean herbs to Asian-inspired spices
Watch: How to Cook a Leg of Lamb | Jamie Oliver
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1.8 kg Leg of lamb, bone-in
Room temperature before cooking
Base & Seasoning
- 30 ml Olive oil
For browning
- ½ tsp Sea salt
- ½ tsp Black pepper, freshly ground
- 500 ml Lamb or vegetable stock
Reduced quantity for slow cooker
Optional Flavouring
- Fresh herbs, sprigs (rosemary, thyme, or your choice)(optional)
Add in final 30 minutes
- 4 Garlic cloves, crushed(optional)
Optional
Method
- 1
Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature. Pat it dry with kitchen paper and season generously with sea salt and black pepper on all sides.
~30 mins - 2
Heat olive oil in a large frying pan over high heat. Once hot, brown the lamb joint on all sides for 2-3 minutes per side until golden. This develops flavour and colour.
~12 minsTip: Essential for depth of flavour in slow cooker cooking
- 3
Transfer the browned lamb to your slow cooker. Add the stock and any crushed garlic if using. Arrange any optional herbs around the meat.
~5 mins - 4
Cover and cook on Low for 8 hours or on High for 5 hours, depending on the thickness of your joint. The meat should be very tender and easily pull apart with a fork.
~8 hrsTip: Time varies by slow cooker power
- 5Optional step
If using fresh herbs, add them now and cook for a further 30 minutes on High to infuse their flavour.
~30 mins - 6
Remove the lamb from the slow cooker and place on a warm serving platter. Cover loosely with foil and allow to rest for 10 minutes before carving.
~10 minsTip: Resting allows the juices to redistribute
- 7
Carve the lamb against the grain into thick slices. Strain the cooking liquid, skim off any excess fat, and serve as a flavourful gravy alongside the meat.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Cooking on High will take approximately 5 hours instead of 8 hours on Low. The result will be equally tender, though Low and slow generally allows the meat to become more fall-apart tender. Check with a fork to ensure the meat is completely tender before serving
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