Slow Cooker Roast Lamb Leg2022-11-06
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat22 g
Trans Fat0.3 g
Unsaturated Fat0 g
Slow cooker roast lamb leg. This is the ultimate roast lamb leg recipe, with tender and juicy lamb perfect for any occasion. It’s simple to make and you can slow cook it for up to 10 hours so it’s perfect for a busy day.
Why You Should Give Slow-Cooked Lamb Legs a Go
Lamb is a healthy and delicious meat. It is rich in protein and iron, which are both essential for a healthy diet. Slow-cooked lamb legs are perfect for cold winter days. They can be served with potatoes, carrots, or broccoli.
In order to achieve the perfect result, you need to make sure that the oven is not too hot or too cold. Depending on the size of your slow cooker, you should put in 3-4 lamb legs at once and cook them for 8 hours on low heat. Remember to check on them every now and then so that they don’t burn!
Tips for Getting the Best Results from Your Roast Lamb Leg in Your Slow Cooker
We all know that a slow cooker is a great way to cook a roast lamb leg. But it is not an easy task to cook this dish in the crockpot. And if you are not careful, your roast lamb leg can turn out tough and dry. So the following tips will help you get the best results from your roast lamb leg in your slow cooker:
1) Choose a cut of meat that is suitable for slow cooking. The most popular cuts are beef, pork, chicken, and lamb legs.
2) Put your meat into the crockpot with enough liquid to cover it completely or just until it reaches halfway up the side of the meat. You don’t want to use too much liquid as this can make your meat wet and soft instead of tender and juicy.
3) Leave enough room at the top for steam to be able to escape from under the lid so that it doesn’t condense on top of the food and make it soggy.
6 Tips for Smarter Slow Cooker Roast Lamb Leg Cooking
1. Use a meat thermometer to ensure the lamb is cooked thoroughly.
2. Ensure the lamb is not too wet before cooking to avoid excess moisture and fat in the pot, which can cause it to burn on the bottom of the pot.
3. Sear the lamb on all sides before putting it in the slow cooker for best results and flavor.
4. Add vegetables or other ingredients that will release liquid (like onions, garlic, or tomatoes) if you want a sauce at the end of cooking time so that there is enough liquid in your slow cooker for easy cleanup later on when done cooking.
5. Sprinkle with herbs and spices before putting it in your slow cooker for flavor and aroma during cooking time; this also helps keep your roast moist while roasting by adding moisture through steam from these spices and herbs as they release their flavors into your slow cooker pot as they cook in their own juices along with any added liquids. 6. Salt after cooking and before serving if desired, although I don’t think it’s necessary or even necessary with the herbs, spices, and other seasonings already in the recipe.
Slow Cooker Roast Lamb Leg
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- 4 pounds (2 kg) bone-in lamb legs
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 2 large garlic cloves, peeled and minced
- 1½ teaspoons dried thyme
- 1 tablespoon olive oil
- 2 cups (500 ml) beef stock
- 1 sprig of fresh rosemary
- To Make a Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (500 ml) braisng liquid from slow cooker
- salt and black pepper, to taste
Place the lamb legs (you may work in batches) in a slow cooker. Sprinkle with salt, black pepper, thyme, and minced garlic. Drizzle with olive oil and rub the leg on both sides.
Pour the beef stock into the cooker. Add the rosemary sprig. Cover the pot and cook on a low-heat setting for 10 hours.
Turn off the slow cooker and open the lid. The lamb needs to be just about tender enough for you to pull them off with tongs without any effort, but still well-assembled in order for that level of tenderness. Remove cooked lamb leg from the crockpot and transfer it to a tray.
Drizzle lightly with olive oil. Bake in an oven at 390 F (195 C) for 20 minutes, or until meat is browned.
To Make a Gravy: Strain the cooking liquid from the slow cooker into a large bowl (you will need 2 cups (500 ml) of liquid). In a medium saucepan, melt the butter over medium heat. Add all-purpose flour and cook, stirring, for 1 minute. Pour in a bit of liquid, mixing well. Add the remaining liquid and whisk well.
Increase the heat to high. Cook, stirring until the gravy has thickened. Pour the gravy over the rost lamb leg. Enjoy!