Slow cooker leg of lamb

Slow cooked leg of lamb – tender, juicy, and totally worth the wait

There’s something magical about lamb that’s been cooked low and slow for hours. The meat turns so tender it practically falls away from the bone at the mere suggestion of a fork. It’s rich, juicy, and full of deep flavour – the kind of food that makes the whole house smell like you’ve been cooking all day (even if all you did was chuck it in the slow cooker before breakfast). We love a tasty…yet efficient and super simple dish around here. We’re all busy and why not let the slow cooker do most the work for you?

For me, the best leg of lamb is reaaaally slooooow cooked – we’re talking melt-in-the-mouth texture, the fat rendered into buttery richness, and the flavour of herbs, spices and garlic seeping through every bite. If you’ve ever been disappointed by lamb that was chewy, dry or just “meh”, this method is for you.

I often serve this at Easter, but trust me – lamb this good is not just for one Sunday in spring. Birthdays, Sunday lunches, cosy winter dinners, or just a Tuesday when you feel like treating yourself – this slow cooked leg of lamb is incredible. Just beware of that one family member who always piles their plate sky-high before you’ve even sat down (portion yourself some on the sly – you’ll thank me later).

The flavour
This beauty gets rubbed down with smoked paprika, onion granules, celery salt, dried rosemary, fresh thyme, fresh rosemary, and half a bulb of garlic. The result? A rich, earthy, slightly smoky profile with fresh herb notes that make lamb shine. And here’s the kicker – there’s no added liquid. Lamb naturally releases its own juices during slow cooking, so you get a concentrated flavour without boiling the meat.

Slow cooker = Foolproof
If you’re not super confident cooking large cuts of meat, the slow cooker is your best friend. You set it, forget it, and come back to meat so tender it falls apart with zero effort. My rule of thumb: if it shreds easily, it’s ready. If it’s still resisting, give it another hour or two. Basically keep a bit of an eye on it!

Honestly, my slow cooker has saved my sanity on busy days. You can even set it overnight so you wake up to the smell of roasted lamb wafting through the kitchen – which, frankly, should be bottled and sold as a candle. Surely that would see better than Gywneth Paltrows candle…you know the one.

If you’re hooked on slow cooking after this, my Poppy Cooks: The Actually Delicious Slow Cooker Cookbook (Sunday Times Bestseller, no biggie) is packed with more ridiculously easy, flavour-packed recipes. Grab yourself a copy and get going.

FAQs

Will the lamb go dry with no liquid?
Nope! Lamb is naturally fatty and will baste itself as it cooks. The slow cooker’s sealed environment keeps all that moisture locked in.

What can I serve with slow cooked lamb?
Classic roast potatoes, creamy mash, buttery greens, Yorkshire puddings, mint sauce… or go full-on mezze style with flatbreads, hummus, and roasted veg.

Any more Easter inspo?
Ok, hear me out. I once served up a lamb hot cross bun burger and the comment section went WILD. Half of those comments were people absolutely not on board with the idea of serving up savoury meat inside a sweet hot cross bun, but I’m tellin you now, it was delicious. I love a sweet and salty combo and it meant none of my Easter food shop was going to waste. So if you’re brave enough to serve this up to friends and family, give it a go. Come back and tell me the verdict in the comments below.

For more meaty or main meal inspiration, check out more of my recipes here. Or use this to discover a wealth of potato sides for this lovely bit of lamb.