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Home » Recipes » Lamb

Tender Slow Cooker Leg of Lamb Recipe

Modified: Mar 26, 2025 by Kori Butler · Published: Mar 8, 2022

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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.

A slow cooker leg of lamb served on a rectangle platter with the words "enjoy" on it, the roast is surrounded by carrots and potatoes.
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.
  • 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.

Ingredients needed to make slow cooker leg of lamb.

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!

Mixing the herb coating in a clear glass bowl.Pin

Herb coating

In a small bowl mix the salt, pepper, lemon zest, garlic powder, thyme, and rosemary together.

Coating the lamb with herb mixture.Pin

Coat the lamb

Rub olive oil over the lamb and then coat with the herb mixture.

Adding springs of rosemary and thyme to the crock pot.Pin

Add veg and herbs

Add everything but the lamb leg.

Searing the semi boneless leg of lamb in a skilletPin

Sear and deglaze

Sear the leg of lamb in a skillet until you get a nice golden color.

Adding the lamb roast to the slow cooker.Pin

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°
Slicing a juicy medium rare lamb slow cooker leg on a white platter.

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

How do you store leftover crockpot leg of lamb?

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.

Can you make it ahead of time?

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.

Can you freeze cooked lamb?

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.

How do you reheat leg of lamb?

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!

📌 Be sure to pin this pin to Pinterest for later!

Roasted lamb on a white platter.Pin

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

A slow cooker leg of lamb served with vegetables on a white platter.

Tender and Juicy Crock Pot Leg of Lamb Recipe

This slow cooker leg of lamb is the ultimate easy lamb recipe—full of rich flavor, perfectly seasoned with garlic, herbs, and a splash of wine. It cooks low and slow until it’s tender and juicy, with a savory broth that’s perfect for gravy. Whether you’re planning a simple weeknight dinner or a holiday feast, this fuss-free crockpot lamb will impress without the stress.
4.80 from 25 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 20 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 20 minutes mins
Course Lamb Recipes
Cuisine American
Servings 12
Calories 702 kcal

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.
  • 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

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
SUBSTITUTIONS: Use any favorite herb combination. Add potatoes and carrots to the bottom of the pot if desired. Boneless or bone-in leg of lamb can be substituted for semi-boneless, follow the same doneness temperature chart below.
COOKING TIPS: Use an instant read thermometer for the best results. Don't skip searing the meat - it adds a lot of flavor. 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.
Lamb Roast Temperature Doneness:
  • rare 120°
  • med rare 125°
  • medium 135°
  • medium well 145°
  • well done 155°
SERVING SUGGESTIONS: Serve with a side of roasted vegetables and a salad or crockpot green beans or cauliflower cheese.
LEFTOVERS? Make this Leftover Lamb Stew or Leftover Shepherd's Pie.

Nutrition

Calories: 702kcalCarbohydrates: 4gProtein: 38gFat: 57gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 166mgSodium: 468mgPotassium: 610mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 2mgCalcium: 49mgIron: 4mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

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Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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