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Nutrition: Per serving

  • kcal574
  • fat37g
  • saturates16g
  • carbs9g
  • sugars3g
    low
  • fibre1g
  • protein43g
    high
  • salt0.3g
    low

Method

  • step 1

    Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.

  • step 2

    Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.

  • step 3

    Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.

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Comments, questions and tips (50)

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Overall rating

A star rating of 4.8 out of 5.50 ratings

Marisol Pérez Toledo

This was absolutely delicious. I'm not sure why someone said their lamb ended up hard, but mine was deliciously soft, and the gravy was so rich and complimenting. I love how simple it was to put together as well. Definitely going to repeat.

theleesinoz49943

Very disappointing, the lamb did not fall off the bone even after 10 hours of cooking. Lesson learnt, won't be doing this again

Caroline.sibley38140

question

I can only find a leg of lamb with the bone in, how does this affect the cooking time?

achalklen1

It won't. 8 hours is more than enough.

lisabeaton12309670

Delicious and simple method. Great to just be able to sieve the juices/gravy after and add a little cornflour to make enough for a generous serving

surfnirvana avatar

surfnirvana

First time to slow cook a leg of lamb in slow cooker and this was so easy and delicious. The lambs just fell off the bone.

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