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Slow Cooker Lamb Leg on a Chopping Board

Slow Cooker Lamb Leg

Slow Cooker Lamb Leg – slow-roasted succulent lamb meat with the well-browned and crispy exterior; flavored with creole seasoning, garlic, and rosemary. A recipe with minimal prep but delivers great flavors in every bite.
Course Main
Cuisine American
Keyword lamb, lamb leg, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 5 -7 people
Calories 346kcal
Author Immaculate Bites


  • 3 to 4 lb boneless lamb leg roast, (1361 to 1814 g)
  • salt and pepper, to taste
  • 2 teaspoons or more Creole seasoning
  • 6 cloves garlic, finely chopped
  • 2 – 3 tablespoons rosemary, minced
  • 2- 3 fresh thyme, minced
  • 1 teaspoon white pepper
  • 1 cup (240 ml) chicken broth or red wine
  • 1 medium onion, cut into large chunks
  • 2-3 small bay leaves
  • ½ cup chopped celery


  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 4 cups or more lamb stock, adjust to desired gravy consistency
  • salt and ground black pepper, to taste


  • Rinse the leg of lamb, then pat dry with paper towel.
  • Generously salt and pepper inside and out of the lamb , then season with Cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
  • Mix together minced garlic, rosemary, thyme and white pepper.
  • Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. If time permits it’s best to let lamb marinate over-night so it permeates every inch of the lamb. Add about 1 cup wine or stock in the slow cooker, followed by onions, bay leaf and celery.
  • Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.  Alternatively, you can roast in the oven . Check notes for cooking times
  • Pour Lamb stock in a bowl to  cool down. 


  • Heat a saucepan or skillet with butter over a medium-high heat. 
  • Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
  • Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
  • Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down


  • When choosing a lamb cut at your local butcher’s market, go with the leg of lamb particularly the sirloin-end legs that start at the hip and start at around the knee.
  • Boneless lamb leg cooks faster than bone-in lamb leg and it’s easier to hit your desired exact doneness.
  • After choosing a boneless lamb leg, make sure you have it butterflied (split open and rolled out) so you can season thoroughly the lamb meat both inside and out.
  • To allow the meat to absorb the flavor well, season the meat at least 45 minutes before cooking it but marinating it overnight does deliver a very good result.
  • You can season the meat with your preferred spices but lambs usually taste better when seasoned with one of the following: rosemary and garlic mixture, Chinese five-spice, and Harrisa.
  • After seasoning your lamb inside out, make sure to roll it and tie up to achieve a regular shape during cooking. Irregular shapes lead to uneven cooking, so take note of that.


Serving: 2serving | Calories: 346kcal | Carbohydrates: 9g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 134mg | Sodium: 369mg | Potassium: 622mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 8.6mg | Calcium: 35mg | Iron: 3.9mg