Description
This Slow Cooker Leg of Lamb recipe delivers incredibly tender, juicy lamb that falls apart at the touch of a fork. Perfect for a comforting meal, it features flavorful slow-cooked lamb with aromatic rosemary and a rich red wine-infused gravy. Ideal for family dinners or gatherings, you can easily double the recipe to serve a crowd.
Ingredients
Vegetables
- 1 onion, halved
- 3 carrots
- 2 garlic cloves
Lamb and Seasonings
- 2 pounds (1 kg) half leg of lamb
- Salt and pepper, to taste
- 2 rosemary sprigs
- 1 beef stock cube, crumbled
Liquids
- ½ cup (125ml) red wine (or beef/red wine stock as preferred)
For the Gravy
- De-fatted pan juices from cooking
- ½ cup (125ml) beef stock (more if preferred)
- 1 tbsp cornstarch (cornflour), diluted in 2 tbsp cold water
Instructions
- Prepare the Slow Cooker Base: Place the halved onion, whole carrots, and garlic cloves into the bottom of the slow cooker to form a fragrant bed for the lamb.
- Season and Assemble Lamb: Put the lamb joint on top of the vegetables. Season generously with salt and pepper. Sprinkle with the crumbled beef stock cube and add the rosemary sprigs on top.
- Add Liquids and Cook: Pour in the red wine or stock to add moisture and flavor. Cover the slow cooker and cook on LOW for 8 to 10 hours, depending on the size of your lamb, until the meat is tender and easily pierced with a knife.
- Remove Lamb and Keep Warm: Using a slotted spoon, carefully transfer the cooked lamb to a serving platter and cover loosely with foil to retain warmth while you prepare the gravy.
- Prepare Gravy: Strain the pan juices from the slow cooker into a gravy separator to skim off and discard the fat. If you don’t have a separator, refrigerate the juices until the fat solidifies, then remove it.
- Thicken Gravy: Pour the de-fatted juices into a saucepan. Stir in the diluted cornstarch and add the beef stock. Bring to a gentle simmer and cook until the gravy thickens and reduces slightly, adjusting seasoning if necessary.
- Shred Lamb: Use two forks to pull the lamb meat off the bone into shreds, removing any remaining fat pieces.
- Serve: Plate the shredded lamb and drizzle with the rich gravy. Serve with your choice of side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- You can double the recipe using a full leg of lamb to serve a larger group.
- Make sure the lamb joint fits comfortably inside your slow cooker before starting.
- For a richer flavor, use red wine stock instead of regular beef stock if preferred.
- Leftover lamb can be refrigerated and used in sandwiches or salads the next day.
- If you prefer a thicker gravy, increase cornstarch slightly but add gradually to avoid lumps.
- Prep Time: 5 minutes
- Cook Time: 8 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
