Lamb · Slow cooker adaptation

Slow Cooker Lamb Leg with Rosemary, Garlic & Red Wine

A whole leg of lamb seared in a cast-iron pot, settled on onions, rosemary and thyme, doused in red wine and lamb stock, then braised long and gentle. Original is a 4-hour oven cook; the slow cooker swaps it for 8 hours of hands-off, with the cook's brilliant late hit of crushed garlic, parsley and white wine vinegar spooned over near the end.

R By Richard · Adapted from Original Naked Chef · Published 8 June 2026
👁 524k source views ❤️ 2.8k source likes
⏱Prep 25 min
🍲Slow cook 8 hr (Low) / 5 hr (High)
🍽Serves 6
Slow cooked LAMB recipe | Rosemary Garlic| Tender & Juicy

Source video by Original Naked Chef on YouTube. This recipe was adapted with strict source-fidelity rules.

Original Naked Chef's slow-cooked leg of lamb adapted from a 4-hour cast-iron oven braise into an 8-hour slow cooker job. A leg (~2.3 kg) is seared all over on the hob, lifted out, and onions and flour are softened in the same pot with rosemary and thyme. Red wine and lamb stock go in, the lamb sits back on top, then the lot transfers to the slow cooker for Low 8 hours. About an hour before serving, a punchy mixture of crushed garlic, parsley and white wine vinegar is spooned over, and the joint is given a final 10 minutes under a hot oven for colour before resting.

Slow cooker notes: Original method is a 4-hour oven braise at 140°C in a covered cast-iron pot. Adapted by doing the sear and onion-flour-herb base on the hob exactly as in the original, then transferring to the slow cooker for 8 hours on Low. Garlic-parsley-vinegar dressing still goes in for the last hour as in the original. Final colouring blast uses a hot oven (200°C, 10 minutes uncovered) on a tray after lifting from the slow cooker.

Ingredients

Lamb
  • 2.3 kgleg of lamb, bone-in
  • olive oil, rubbed over the lamb plus a splash in the pan
  • sea salt, rubbed all over the lamb
  • freshly ground black pepper, rubbed all over the lamb
Base
  • 2onions, peeled and finely sliced
  • 2 tbspplain flour
  • fresh rosemary sprigs, leaves stripped
  • fresh thyme sprigs, leaves stripped
Braise
  • 150 mlred wine
  • 150 mllamb stock
Dressing
  • 5garlic cloves, peeled and crushed to a fine paste (add late)
  • fresh parsley, finely chopped, mixed with the garlic and vinegar (add late)
  • 2 tbspwhite wine vinegar (add late)

Method

  1. Rub the lamb all over with olive oil, then a generous coat of salt and pepper, working it into every face.

    ~3 min

  2. Heat a heavy pan over high heat with a splash of oil. Sear the lamb hard on all sides for 8 to 10 minutes total, building a deep brown crust. Turn the heat down if it threatens to blacken.

    ~10 min

  3. Lift the lamb onto a plate. Add the sliced onions and flour to the same pan and stir for about 8 minutes until softened and lightly coloured, scraping up the brown bits.

    ~8 min

  4. Strip in the rosemary and thyme leaves and stir for another minute.

    ~1 min

  5. Pour in the red wine and lamb stock. Bring to a simmer, stirring, then tip everything into the slow cooker. Nestle the lamb on top.

    ~3 min

  6. Lid on. Cook on Low for 8 hours (or High 5 hours), until the meat pulls apart with a fork.

    ~480 min

  7. Mix the crushed garlic, chopped parsley and white wine vinegar together in a small bowl.

    ~2 min

  8. About an hour before serving, spoon the garlic dressing all over the lamb. Replace the lid and continue cooking.

    ~1 min

  9. Lift the lamb onto a roasting tray. Blast in a hot oven at 200°C uncovered for 10 minutes for colour.

    ~10 min

  10. Tent loosely with foil and rest for 20 to 30 minutes before carving. Spoon the slow cooker juices over to serve.

    ~25 min

  11. Serve with creamy mashed potato and whatever greens you fancy.

    ~2 min

Frequently asked

Do I have to sear the lamb first?
Yes. The deep crust gives the sauce its colour and the joint its flavour. The slow cooker can't brown for you, so the hob sear is non-negotiable.
Can I use a smaller or larger leg?
Yes. Use the same recipe, but adjust the cook time by about an hour per 500 g. Check with a fork: when the meat pulls apart easily, it's done.
What if I don't have white wine vinegar?
Red wine vinegar is the cook's own stated substitute. Lemon juice or cider vinegar also work for the same bright finish.
Can I skip the final oven blast?
It is purely cosmetic, to colour the garlic crust. If you don't mind a paler finish, skip it and rest the lamb straight out of the slow cooker.
Lamb shoulder instead of leg?
Yes, ideally. Shoulder is even more forgiving over a long slow cook and will give you a richer, fattier sauce. Same timings.
Extraction notes (transparency): Lamb leg weight 5 lbs (2.3 kg) explicit. Rosemary and thyme stated as sprigs without exact count; left as 'sprigs to taste'. White wine vinegar 'a good glug', set to 2 tablespoons as a sensible interpretation.