Slow Cooker Lamb Leg
Delicious slow cooked lamb that could not be easier to make.
Equipment
- 1 slow cooker (can use large roasting tray and oven if you don't own a slow cooker) (note 1)
Ingredients
- 1.6 kilogram (3.5 pounds) lamb leg (note 2)
- 1 tsp salt
- 1 tsp garlic powder
- 1½ tsp dried rosemary
Instructions
- Combine salt, garlic powder and rosemary and apply to the outside of the lamb making sure to coat all surfaces.
- Place the lamb leg into the slow cooker and cook on HIGH for 6 hours. Be sure to turn the lamb every 90 minutes for best results.
- Once 6 hours has passed, remove the lamb from the slow cooker, place on a cutting board to rest for 10 minutes. Then cut/shred the meat, remove the bones and excess fat.
- Serve with roasted potatoes, steamed or roasted vegetables, and of course, lots of delicious gravy.
Notes
NOTE 1 - If you don't have a slow cooker this can be made in the oven. Season the leg with the above seasonings. Cook for 6-8 hours, at 120 Celsius/245 Fahrenheit. You will need to add 1 cup of water or stock to the bottom of the baking dish, and you must also tightly wrap the baking dish with foil to cover. We don't want any steam to escape so do not turn the leg if doing in the oven. Proceed with resting/serving as per slow cooker recipe.
NOTE 2 - If using a smaller leg (less than 1kg/2 pounds) you will need to reduce the cooking time. If using a larger leg (more than 2 kilos/4 pounds) you will need to cook for 8 hours.