Slow cooker leg of lamb is one of those meals that feels fancy but is actually super simple to make. It turns out tender, juicy, and full of flavor thanks to a slow simmer in broth, wine, herbs, and garlic. Whether you're planning a holiday dinner or just want something cozy and comforting, this recipe is a great go-to. Bonus? Your house will smell amazing, and the leftovers (if you have any!) are even better the next day. p.s. Your slow cooked lamb leg can be cooked to medium-rare and sliceable or fall off the bone and shreddable.
Jump to:
- The backstory.
- A must-make.
- What you'll need.
- Customize it your way.
- Flexible dietary swaps.
- How to make crockpot lamb leg.
- How to serve it.
- What to serve with it.
- Kori's tips.
- Crockpot Lamb Roast Recipe FAQs
- 📖 The recipe.
- Tender and Juicy Crock Pot Leg of Lamb Recipe
- Keep the good eats going.
- 💬 What readers are saying.
The backstory.
This slow cooker leg of lamb recipe started with a great sale on lamb-I couldn't resist and grabbed a few. I knew I wanted a crock pot version that was easy and full of flavor. I was really craving that rich, herb-infused broth that makes the perfect gravy, so I went heavy on the garlic, wine, and fresh herbs. The result? Tender, juicy lamb with that classic comfort-food vibe-sliceable or fall-apart shreddable, depending on how long you let it cook.
xoxo Kori
A must-make.
Surprisingly simple. Just a few easy steps and you'll have a tender, flavorful leg of lamb in a crock pot that tastes like you spent hours fussing-without actually doing that. Start with a quick herb rub, give the lamb a good sear for flavor, then let your slow cooker take it from there. The result? Juicy, perfectly cooked crock pot leg of lamb with barely any hands-on time.
Weeknight easy, holiday worthy. This recipe is fancy enough for a special dinner but easy enough for a busy weeknight. It's a true set-it-and-forget-it meal-just let it simmer while you go about your day. Bonus: your house will smell amazing.
Wholesome and nourishing. This slow cooker roast lamb recipe is made with simple, wholesome ingredients that make it as nourishing as it is delicious. Lamb is naturally high in protein and omega-3 fats, and without any other complicated ingredients it's comfort food you can feel good about serving.
What you'll need.
Here's what you'll need to make this lamb leg slow cooker recipe! Be sure to see the recipe card for quantities.
- Semi-boneless or boneless leg of lamb
- Lamb or Beef Stock - either stock or beef broth is fine.
- Red Wine - use whatever red wine, even a simple red cooking wine is fine. If you don't do wine, then add more stock and about ¼ cup of vinegar (any kind) or lemon juice.
- Onion - I used a sweet white onion, but yellow or red onion would be great.
- Optional Vegetables - these are completely optional, but if you want an easy side, tossing in baby potatoes and carrots are great because they soak up all the amazing juices from the lamb.
- Garlic
- Fresh Lemon Zest
- Seasonings - salt, ground black pepper, and garlic powder.
- Fresh Herbs - I used rosemary and thyme. Fresh is best in this recipe because you need the sprigs for flavor. One sprig is used to chop for the herb coating.
Special Equipment
- 6-Quart Slow Cooker
For exact ingredient quantities, please see the recipe card below!
Customize it your way.
- Use any combination of your favorite fresh herbs: rosemary, thyme, parsley, oregano, and marjoram are all great choices.
- Add extra onion to the bottom of the pot for even more flavor-just make sure there's room in your crockpot.
- Make it a meal-in-one by tossing in baby potatoes and carrots to cook alongside the lamb.
- Want gravy? Strain the solids from the liquid after cooking. Transfer the juices to a skillet. Make a slurry with 1 to 2 tablespoons of flour whisked into 1 to 2 tablespoons of cold water, beef broth, or lamb broth. Whisk the slurry into the juices in a skillet and simmer over medium to medium-high heat, stirring until thickened. If you need more flour, mix it with a little broth or water first to avoid lumps.
Flexible dietary swaps.
This slow cooker roast lamb recipe is super easy to customize based on your needs:
- Low Carb or Keto-Friendly - Skip the potatoes to keep it low carb and keto. They're totally optional-I make them for my family, but I usually pass and just load up on the lamb and veggies.
- Gluten-Free - Use a gluten free wine or use extra stock with a splash of vinegar (any kind you like) without losing that depth of flavor. If making gravy, be sure to use a gluten free flour or thickener such as xanthan gum.
- Whole30 or Paleo - Stick with stock instead of wine, and skip the potatoes if needed. You can also throw in root veggies like turnips or rutabaga for a hearty alternative.
- Dairy-Free - Good news-this recipe is already dairy-free!
- Veggie Boost - Toss in carrots, parsnips, or even some leeks along with the onions for extra flavor and nutrition.
This slow cooker recipe is super forgiving, so feel free to mix and match based on what works for your diet and what you've got on hand.
How to make crockpot lamb leg.
Follow these simple steps for making slow cooker roast lamb!
Herb coating
In a small bowl mix the salt, pepper, lemon zest, garlic powder, thyme, and rosemary together.
Coat the lamb
Rub olive oil over the lamb and then coat with the herb mixture.
Add veg and herbs
Add everything but the lamb leg.
Sear and deglaze
Sear the leg of lamb in a skillet until you get a nice golden color.
Add lamb and slow cook
Transfer the lamb leg and all of the juices from the skillet to the slow cooker. Slow cook on low until desired tenderness is reached.
How long to cook lamb in slow cooker:
Cover and slow cook lamb leg on low for 4.5 to 8 hours, or until roast reaches your desired temperature and doneness. Be careful not to overcook your roast. Check the temperature periodically with a thermometer.
- For sliceable lamb (rare to medium): cook for about 4.5 to 6 hours on low.
- For fall-apart tender, shreddable lamb: go for 6 to 8 hours on low.
Roast lamb temperature doneness:
- Rare 120°
- Med rare 125°
- Medium 135°
- Medium well 145°
- Well done 155°
How to serve it.
- Remove the slow cooker leg of lamb from pot and tent with foil. Allow it to sit 5 to 10 minutes before slicing.
- Strain the solids from the slow cooker juices, transfer juices to a saucepan to make a gravy, if desired. See the recipe card for details.
- Serve on a platter, sliced or whole. Garnish with fresh thyme or parsley.
What to serve with it.
- You can serve this slow cooker leg of lamb with just about any of your favorite sides-roasted, steamed, or air fried veggies all work great. I especially love it with air fryer green beans, asparagus, or brussels sprouts-cause they're so dang easy.
- For a flavorful twist, try adding a dollop of mint chimichurri or a spoonful of tzatziki on the side-it pairs beautifully with the rich lamb.
- Mashed potatoes (or mashed cauliflower if you're keeping it low carb) are a classic choice, especially with a drizzle of that savory gravy.
- Feeding a crowd? Round things out with some of our favorite sides like crockpot green beans, layered overnight salad, or this red cabbage salad.
And don't let that left lamb meat go to waste-turn them into something new like a hearty leftover lamb stew or a comforting leftover shepherd's pie!
💡 Did you know I've also got recipes for roasting leg of lamb in the oven and cooking it in the Instant Pot? Yep-same delicious results, just different methods. If you're curious, be sure to check those out too!
Kori's tips.
- Short on time? You can skip searing the lamb and go straight to the slow cooker after coating it with the herb mixture. While searing adds beautiful color and deeper flavor, it's totally optional. That said, if you're making this for a holiday or special occasion, I highly recommend taking the extra few minutes to sear-it's worth it!
- Use an instant-read thermometer to check the internal temperature and cook the lamb to your preferred doneness. Once it hits your target temp, remove it from the slow cooker and loosely tent with foil to rest.
- Cook time will vary depending on how you like your lamb. For sliceable lamb (rare to medium), cook for about 4.5 to 6 hours on low. For fall-apart tender, shreddable lamb, go for 6 to 8 hours on low.
Be sure to check the temperature guide in the recipe card for more details!
Crockpot Lamb Roast Recipe FAQs
To store leftovers, let the roast cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
You can prep the herb coating ahead of time to save a step, but for the best flavor and texture, the lamb is best cooked fresh the day you plan to serve it. That said, if you're aiming for pulled lamb, you can absolutely cook it in advance-just let it cool slightly, then shred the meat and store it until you're ready to reheat and serve.
Yes, you can freeze leftover lamb! Just let the meat cool completely after cooking, then transfer it to a freezer-safe container or bag. It'll keep well in the freezer for up to 3 months.
The easiest way to reheat leg of lamb is to microwave it: Using a microwave-safe dish, cover the meat and reheat on 50% power for 1 to 2 minutes, turning the pieces or slices occasionally. The exact time depends upon the power of your microwave. Be careful not to overcook!
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📖 The recipe.
Tender and Juicy Crock Pot Leg of Lamb Recipe
Equipment
- 1 6-quart slow cooker
- 1 instant-read thermometer
Ingredients
- 6 pound semi-boneless leg of lamb
- 1 cup lamb stock (or beef stock)
- 1 cup red wine
- 1 large sweet onion (peeled and cut into 8 wedges)
- 3 tablespoons olive oil
- 1 tablespoon garlic cloves (minced)
- 1½ teaspoons table salt
- ½ teaspoon ground black pepper
- zest of 1 lemon
- 2 teaspoons garlic powder
- 3-4 sprigs fresh thyme (chop thyme leaves from 1 sprig, leave the other sprigs whole)
- 3-4 sprigs fresh rosemary (chop rosemary leaves from 1 sprig, leave the other sprigs whole)
- optional: 1 pound baby potatoes and carrots (halve the potatoes)
Instructions
- Rinse the leg of lamb and pat dry.
- Place the onion, potatoes and carrots (if using), garlic, and remaining sprigs of herbs in the bottom of the slow cooker, creating a shelf for the lamb leg to sit on. Pour the stock and red wine into the bottom of the slow cooker over the vegetables and herbs.
- In a small bowl mix the salt, pepper, lemon zest, garlic powder, thyme, and rosemary together.
- Rub olive oil over the lamb and then coat with the herb mixture.
- Preheat a large skillet with olive oil to medium-heat. Once it just starts to smoke. Place the lamb in the skillet and sear all the sides until you get a nice golden color.
- Transfer the lamb leg (and any juices from the skillet) to the slow cooker and place on top of the vegetables and herbs. (Tip: If you have any flavorful stuck bits on the bottom of the skillet, deglaze the pan by adding a couple of tablespoons of wine, loosen with a spatula, and transfer to the crockpot or save for your gravy.)
- Cover and cook on low for 4.5 to 8 hours or until roast reaches your desired temperature and doneness using a meat thermometer (see temperature chart below). Be careful not to overcook your roast. Check the temperature periodically.
- Remove from slow cooker and tent loosely with foil. Allow to rest for 5 to 10 minutes before slicing. See notes below for making gravy.
To make gravy
- Strain the solids from the liquid after cooking. Transfer the juices to a skillet. Make a slurry with 1 to 2 tablespoons of flour whisked into 1 to 2 tablespoons of cold water, beef broth, or lamb broth. Whisk the slurry into the juices in a skillet and simmer over medium to medium-high heat, stirring until thickened. If you need more flour, mix it with a little broth or water first to avoid lumps.
Kori's Tips
- For sliceable lamb (rare to medium): cook for about 4.5 to 6 hours on low.
- For fall-apart tender, shreddable lamb: go for 6 to 8 hours on low.
- rare 120°
- med rare 125°
- medium 135°
- medium well 145°
- well done 155°
Nutrition
© 2025 Seeking Good Eats™
Irene Watson
Read the recipe and everything about the recipe. Guess I'm missing it - but what liquid is added to the crock pot while cooking the lamb?
Kori
Oh my goodness — thank you for catching that Irene! You’ll want to add 1 cup of stock and 1 cup of red wine to the bottom of the slow cooker with the onions and herbs before placing the lamb on top. That’s the flavorful liquid it cooks in. I appreciate you pointing that out — I’ll make that clearer in the instructions!
John
Still cooking, but just as heads up: if you go for the super tender version of this recipe cooking for 8 hours, the internal temperature is going to go much higher the the recommended temperature for medium rare or even medium. Doesn’t seem possible to have it both ways.
Kori
Hi John, I appreciate you pointing that out - that’s helpful for others reading through the recipe.
Mark B
I am confused. No beef stock or red wine go into the crockpot according to the recipe steps? Are you saying they are both only for the gravy after making the lamb?
Kori
Thank you Mark! I have just updated the recipe to show this. You'll pour the stock and red wine in after you've put the vegetables in (Step 2).
Claire
Recipe is confusing
Kori
Thank you for letting me know — I appreciate that feedback. If you don’t mind sharing, which part felt confusing? I’d love to clarify it and make sure the instructions are as clear and helpful as possible.
Tom
You say to periodically check the temperature but every time you take the cover off a slow cooker, you add 20 minutes to the cooking time!
Kori
Great point — and you’re absolutely right that lifting the lid on a slow cooker releases heat and can extend the cooking time. When I say “check periodically,” I really mean toward the end of the cooking window, not throughout the entire process. Once you’re getting close to your target time (for example, around the 4½ mark for sliceable lamb), that’s when I would start checking.
Kim
Your instructions do not say when to add the broth and wine! I assume they are poured in after the seared lamb is placed in the crockpot. Also, you say to check the temperature of the roast periodically - if in an oven, this makes sense, but if in a crockpot, the crockpot lid should stay in place.
Kori
Thank you Kim! I have just updated the recipe. You'll pour the stock and red wine in after you've put the vegetables in (Step 2). When I mention checking the temperature periodically, I mean toward the end of the cooking time, not throughout. You don’t want to keep lifting the lid early on, since that will slow things down.
Scott
Excellent !!!
Kori
That makes me so happy to hear! Thank you so much, I’m glad you loved it.