Slow cook is fun. It gives you a feeling that you are not actually cooking, but giving some instructions to this ‘robot’ to do the job for you. Well, sort of. This slow cooked lamb is so tasty and juicy, you’ll have a hard time trying to stop eating more. Best part is, you’ll have a mouthwatering gravy with it at the end.
TABLE OF CONTENTS
Why I love this recipe
- Easy to make. Obviously.
- Better taste. I find slow cooked lamb much tastier than normal when having it with rice.
- No cutting required. I’m simply putting the whole lamb leg as it is.
- I can cook a big batch without adding any extra effort.
Benefits of slow cooking
- Retains Nutrients: Cooking at low temperatures helps preserve vitamins and minerals that might be lost in high-heat cooking.
- Enhances Flavour: Slow cooking allows flavors to develop deeply, making dishes like stews, soups, and curries rich and satisfying.
- Tenderizes Tough Cuts: It breaks down collagen in meat, making cheaper, tougher cuts tender and juicy without needing added fat.
- Less Oil Needed: Slow cooking often requires minimal oil or fat, making meals lighter and healthier.
- Convenient & Economical: Once ingredients are in the pot, it cooks on its own, saving time and energy.
Protein and calories
The actual calories in the slow cooked lamb depends on how well you get rid off the fat. If you remove most of the fat that is floating on the gravy after the cooking is done, you’ll make it in the very healthy range.
One serve of this slow cooked lamb contains about 34g of protein and 290 calories.
Ingredients needed
- Lamb leg. Make sure the size of the lamb isn’t too big to fit in your slow cooker.
- Potato. It makes thick and tasty gravy.
- Herbs and spices. I prefer the set of Italian herbs.
How to make slow cooked lamb leg
This is an overview of how to make this recipe. Full ingredients & instructions with step-by-step photos are in the recipe card below.
Step 1: Setting up the slow cooker
If using a slow cooker, set the heat on low.
In case of oven, set it to 220°F or 100°C.
Step 2: Cooking
Put the lamb leg in the slow cooker or a baking tray. Add a cup of water and then add all the herbs and spices. Then cover and cook for 6 hours.
Step 3: Serving
- Take the lamb out and pull all the meat using a fork.
- For the gravy, first remove all the floating fat and then whisk the potato and all in the cooker.
- Serve it with a bowl of rice.
Optimal time to slow cook lamb leg
- For lamb leg of 1.5kg (3.3 lbs) and under: slow cook for 6 hours.
- For lamb leg of over 1.5kg (3.3 lbs): slow cook for 8 hours.
Storage instructions
- To store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to 3 months.
- Reheating: Microwave leftovers in 30-second intervals or reheat in a saucepan over medium heat until warm.
Recipe card
Slow Cooked Lamb Leg with Gravy
Ingredients
- 2.2 lb lamb leg
- 1 piece onion
- 1 piece potato
- 2 cloves garlic
- 1 tsp Italian herbs
- 1 tsp paprika
- 1 tbsp olive oil
- 3 tsp salt
- ½ slice lemon
Instructions
- Collect your ingredients and peel the onion, potato, and garlic.
- Put the lamb in the slow cooker. Add a cup of water and then add all the ingredients. Drop olive oil on the lamb. Cover the slow cooker and let it cook for 6 hours on low heat. Turn the lamb over on halfway time.2.2 lb lamb leg, 1 piece onion, 1 piece potato, 2 cloves garlic, 1 tsp Italian herbs, 1 tsp paprika, 3 tsp salt, ½ slice lemon, 1 tbsp olive oil
- Take out the lamb and wrap it with aluminum foil. Let it rest for 20 minutes. It helps it to retain the moisture and stay juicy.
- Pull the meat using a fork and put on the serving plates.
For the gravy
- Use a spoon and skim off all the fat that's been floating. Then use a whisk to smash all the content.
- If you want thicker gravy, transfer it to a pan, add a tbsp of corn starch and let it simmer for 2 minutes while stirring.
Notes
- Best to serve with brown rice.
- Bigger piece of lamb leg will result in more juicier meat.
Nutrition
*Originally published on Jun 2023, updated on Jul 2025
