Slow-Cooked Lamb Leg Roast (Perfect for First-Time Lamb Lovers!)
September 29, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6 - 8 (easily scalable!)
Ingredients
- (2-3 lb) Lamb Leg Roast (Bone-in)
- 1 tablespoon of coconut oil (or olive oil)
- 3 cloves of garlic, sliced
- 1 teaspoon of fresh rosemary, chopped (or 1/3 teaspoon dried)
- 1/2 teaspoon of fresh thyme (or a pinch dried)
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of ground cinnamon
- 3/4 teaspoon of coarse salt
- 1/4 teaspoon black pepper
- 1 cup lamb or beef stock
- (optional) 1 teaspoon Worcestershire sauce
- (optional) 1/2 teaspoon onion powder
Directions
- Prepare the Lamb: Pat the lamb dry, and rub the coconut oil all over, then season with garlic, rosemary, thyme, cumin, cinnamon, salt, and pepper. Press the garlic slices into the meat, and feel free to cut small slits in the lamb to help the flavours soak in better.
- Brown the Meat (Optional): Sear the lamb in a hot skillet for 2 to 3 minutes per side until nicely browned. This adds extra flavour and is highly recommended!
- Add to Slow Cooker: Place the lamb in the slow cooker. Mix the stock, water, Worcestershire sauce, and onion powder, then pour around the meat.
- Slow Cook: Cover and cook on low for 7 to 9 hours or high for 4 to 5 hours, until meat is tender and easily shredded.
- Rest and Shred: Remove the lamb and let it rest for 10 to 15 minutes, then shred or slice the meat. Spoon some of the cooking liquid over the meat to keep it moist, but don’t drown it.
- Serve and enjoy: Enjoy the shredded lamb with your favourite mustard on the side. Classic Dijon or whole grain mustard add a tasty tang that’s hard to beat.
Complementary Sides:
- Roasted or mashed potatoes
- Steamed green beans or braised greens
- Warm flatbread or crusty sourdough
- A simple cucumber-yogurt salad
Frequently Asked Questions:
Can I use boneless lamb instead of bone-in?
Yes, you can use boneless lamb leg or shoulder. It may cook a little faster, so start checking for tenderness about an hour earlier. Bone-in lamb does, however, give extra flavour to the dish.
What can I substitute for lamb stock?
Beef stock or even chicken stock works well if you don’t have lamb stock on hand. The Worcestershire sauce helps deepen the flavour regardless of the stock you use.
Do I have to sear the lamb first?
Searing isn’t essential, but it adds a lovely depth of flavour and colour to the meat. If you have time, it’s worth the extra step.
Can I cook this in the oven instead of a slow cooker?
Absolutely. Place the seasoned lamb in a covered roasting pan, add the liquid, and cook at 325°F (160°C) for about 3½ to 4 hours, or until tender and easy to pull apart.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the oven with a splash of broth to keep the meat moist.
