Slow Cooker Leg of Lamb

This comforting Slow Cooker Leg of Lamb is tender and juicy, simmered in a tangy wine and broth mixture with garlic and fresh herbs. With only 30 minutes of prep, the slow cooker does the work until it is ready to serve to my family. Adding potatoes and carrots makes it a hearty meal with very little effort.

I use my slow cooker all the time because it makes dinner so easy and tasty. I just toss everything in, and I know it will turn out hearty and delicious without me hovering in the kitchen. My family always looks forward to it, especially when I make my slow cooker lamb stew with potatoes and wine or this slow cooker pork stew simmered with beef broth and wine.

This slow cooker leg of lamb is a recipe that is great for a holiday table or just a cozy weeknight at home. It cooks low and slow all day until the meat is tender enough to pull apart with a fork. I keep it simple with lamb leg, fresh herbs, wine, and vegetables, and trust me, it always tastes so comforting on a chilly day. If I need something faster, I make my instant pot lamb stew, which is ready in under an hour.

Why you will love this recipe

• Set it and forget it dinner: I love that once the lamb, potatoes, carrots, garlic, and herbs are in the slow cooker with broth and wine, the work is done for me. By dinnertime the meat is fall off the bone tender and ready to serve.
• Full of rich flavor: Fresh rosemary, thyme, bay leaves, and garlic slowly infuse the lamb while the vegetables absorb the savory juices.
• Perfect for family or holidays: This recipe works just as well for a cozy weeknight as it does for a holiday table. It is simple enough for busy families but also impressive enough for guests.
• One pot wonder: I love that the meat, potatoes, and carrots all cook together in the same dish. It makes dinner easy to prepare, easy to clean up, and always satisfying.

What you will need

• Lamb leg: I use a boneless leg of lamb because it cooks evenly and slices easily for serving. It is the star of the dish.
• Vegetables: Potatoes and carrots go right into the slow cooker. They make it a full meal without extra sides.
• Liquids: I pour in broth and red wine to keep the lamb tender and juicy. The mix also creates a rich base for the vegetables.
• Seasoning base: A drizzle of olive oil with salt and pepper is all it takes to start building flavor. It keeps everything simple but well seasoned.
• Aromatics and herbs: Garlic, rosemary, thyme, and bay leaves slowly infuse the meat and vegetables.

How to make

1. To begin: I pour olive oil into a large skillet on high heat and sear the lamb leg on all sides for about four to five minutes per side. Then, I place the carrots and potatoes in the slow cooker, season them with half of the salt and pepper.

2. Season: I place the meat on top of the vegetables and sprinkle it with the remaining salt and pepper. Then, I add the fresh herbs and garlic right over the lamb so the flavors can infuse while it cooks.

3. Cook: I pour the wine and broth into the pot, making sure to pour along the sides so the seasonings stay on the lamb. Then, I tuck in the bay leaves, cover the slow cooker, and let it cook on low for six to eight hours until the meat is tender.

4. Serve: I remove the bay leaves and garnish the lamb with fresh lemon zest and parsley. Then, I place the meat on a platter with the vegetables and serve it.

Expert tip

Sear for rich flavor

I always sear the lamb before placing it in the slow cooker. That quick step locks in flavor, adds a rich crust, and makes the juices in the pot taste even deeper, which means the vegetables and gravy end up even more delicious too.

More tips to consider:

• Whichever way I cook it, I always check that the lamb reaches 145 degrees F. That gives me perfectly cooked meat every time.
• I like the lamb slightly pink in the center because it stays juicy and tender. It is the best way to enjoy it.
• I make a simple gravy by whisking a little flour and water into the drippings. Then, I cook it over medium heat until it boils and thickens.
• For crispy potatoes, I slide them under the broiler for about five minutes before serving. It adds a nice golden crunch.
• Since the upper side of the lamb leg has more meat, I cook it with that side facing down. This helps it cook more evenly.
• This recipe is high in protein, with about 56 grams per serving. It is a hearty option for anyone wanting a protein packed meal.

Recipe variations and add-ins:

• Instant pot: If I am short on time, I cook the lamb in the Instant Pot on high for 30 to 35 minutes. I let it do a natural release and check that the meat reaches 145 degrees F.
• Different wine: I sometimes swap the red wine for 1 cup of white wine. It changes the flavor but still tastes rich and savory.
• Lemony: I stir in 1 tablespoon of lemon juice. It adds a light tang that brightens the lamb.
• Spicy: I sprinkle in 1 teaspoon of red pepper flakes. It gives the lamb a nice warm flavor.
• Herbs: I change the seasoning with 1 tablespoon of Italian herbs, ranch mix, or even chili seasoning. Each one gives the lamb a new twist.
• More veggies: I like to toss in 1 cup of extra vegetables such as green beans, corn, or peas. They cook in the juices and make the dish even heartier. 

Serving suggestions

I love serving this lamb with something cozy on the side, like my slow cooker corn casserole or a plate of air fryer bacon wrapped green beans. A loaf of fresh bread also makes the meal complete, and my Irish soda bread is one of our favorites.

If I have just a little lamb left, I turn it into a hearty Irish lamb stew with this recipe. For a fun twist, I sometimes add honey mustard or teriyaki sauce to the meal, and if I want to surprise everyone, I stir a few small pieces of anchovies into the gravy for extra depth of flavor.

How to store leftovers:

• Store: Once the lamb cools to room temperature, I place it in an airtight container. It keeps well in the fridge for up to three days.
• Freeze: If we cannot finish it in that time, I wrap it tightly in plastic wrap and foil, slip it into a freezer bag, and freeze it. It stays good for up to 90 days.
• Thaw: I always thaw the lamb in the fridge overnight before serving. This way it keeps the best texture.
• Reheat: I warm it in the microwave for about one minute or in the oven for five minutes. Either way it heats up nicely and stays tender.

Frequently asked questions

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