Roast Leg of Lamb - SLOW ROAST STYLE
This slow roast leg of lamb is a showstopper dish that delivers restaurant-quality results at home. By cooking at a low temperature over several hours, the meat becomes incredibly tender whilst the flavours deepen and develop beautifully. This adaptation uses a slow cooker to achieve that perfect slow-roast finish without requiring constant oven attention. Ideal for feeding a crowd or meal-prepping for the week ahead, this elegant dish pairs beautifully with roasted vegetables and fresh herbs
Watch: Roast Leg of Lamb - SLOW ROAST STYLE
Original recipe video — click to play
Original method: 180°C for 3-4 hours
Ingredients
Main
- 2 kg Leg of lamb, at room temperature
Bone-in leg joint works best for slow roasting
Aromatics & Stock
- 500 ml Beef or lamb stock
Reduced from traditional oven recipe to account for slow cooker moisture retention
- 2 medium Onions, quartered
- 4 cloves Garlic cloves, crushed
- 3 sprigs Fresh rosemary sprigs(optional)
Add in final 30 minutes of cooking
- 3 sprigs Fresh thyme sprigs(optional)
Add in final 30 minutes of cooking
Seasoning
- 2 tsp Sea salt
To taste
- 1 tsp Freshly ground black pepper
To taste
Finishing
- 2 tbsp Olive oil
For browning
Method
- 1
Remove the leg of lamb from the refrigerator and allow it to come to room temperature for approximately 30 minutes. This ensures even cooking throughout the joint.
~30 mins - 2
Heat the olive oil in a large, heavy-bottomed frying pan over a medium-high heat until shimmering. Season the lamb generously with sea salt and freshly ground black pepper on all sides.
~5 minsTip: Do not skip this step—browning develops flavour through the Maillard reaction
- 3
Carefully place the lamb in the hot pan and brown on all sides until a golden crust forms, approximately 2-3 minutes per side. Work carefully to avoid splashing.
~10 mins - 4
Transfer the browned lamb to your slow cooker. Arrange the quartered onions and crushed garlic around the lamb.
~5 mins - 5
Pour the stock around (not over) the lamb, ensuring it comes halfway up the sides of the joint.
~2 minsTip: Do not submerge the meat completely
- 6
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The meat should be tender enough to pull apart with a fork.
~8 hrsTip: Cooking time depends on the exact weight and shape of your joint. Larger joints may require additional time.
- 7Optional step
In the final 30 minutes of cooking, add the fresh rosemary and thyme sprigs to the slow cooker to infuse their delicate flavours.
~30 mins - 8
Carefully remove the lamb from the slow cooker using tongs and transfer to a warm serving platter. Tent loosely with foil and rest for 10 minutes before carving.
~10 minsTip: Resting allows the juices to redistribute, keeping the meat moist
- 9
Strain the cooking liquid through a fine sieve into a jug, pressing the vegetables gently to extract any remaining flavour. Skim off excess fat if desired. Serve as gravy alongside the carved lamb.
~5 minsTip: The strained liquid makes an excellent, flavourful gravy
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
The lamb is ready when the meat is so tender it pulls apart easily with a fork and a meat thermometer inserted into the thickest part (without touching bone) reads 63°C for medium-rare or 71°C for well done. Slow cooking ensures even doneness throughout the joint without any tough, overcooked edges
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