Slow cooking is fun. It gives you a feeling that you are not actually cooking, but giving some instructions to this ‘robot’ to do the job for you. Well, sort of. This slow cooked lamb is so tasty and juicy, you’ll have a hard time trying to stop eating more. Best part is, you’ll have a mouthwatering gravy with it at the end.
How to slow cook lamb leg
For this recipe, I have used a slow cooker. If you don’t have a slow cooker, you can make use of the oven. If you are using an oven, take a fairly deep baking tray and put all the ingredients listed below and cover it with aluminum foil. Put the tray in the oven and set the temperature to 220F or 100C.
If you are using a slow cooker, set the temperature setting to ‘low’.
How long to slow cook lamb leg
Usually, it is recommended to slow cook lamb leg for 8 hours on low heat. I used 1kg (2.2 lbs) lamb leg and slow cooked for the same 8 hours but I feel like it would have been better if I just slow cooked for 6 hours. So, I have come up with the following answer-
- For lamb leg of 1.5kg (3.3 lbs) and under: slow cook for 6 hours
- For lamb leg of over 1.5kg (3.3 lbs): slow cook for 8 hours
Making the gravy
To make the gravy thick and full of texture, I have used a small potato. Toss a chili in there as well if you are up for a spicy treat. I also added some corn starch a the end to make it even thicker but this step is optional.
Recipe
Slow Cooker Lamb Leg with Gravy
Ingredients
- 2.2 lb lamb leg
- 1 piece onion
- 1 piece potato
- 2 cloves garlic
- 1 tsp Italian herbs
- 1 tsp paprika
- 1 tbsp olive oil
- 3 tsp salt
- ½ slice lemon
Instructions
- Collect your ingredients and peel the onion, potato, and garlic.
- Put the lamb in the slow cooker. Add a cup of water and then add all the ingredients. Drop olive oil on the lamb. Cover the slow cooker and let it cook for 6 hours on low heat. Turn the lamb over on halfway time.2.2 lb lamb leg, 1 piece onion, 1 piece potato, 2 cloves garlic, 1 tsp Italian herbs, 1 tsp paprika, 3 tsp salt, ½ slice lemon, 1 tbsp olive oil
- Take out the lamb and wrap it with aluminum foil. Let it rest for 20 minutes. It helps it to retain the moisture and stay juicy.
- Pull the meat using a fork and put on the serving plates.
For the gravy
- Use a spoon and skim off all the fat that's been floating. Then use a whisk to smash all the content.
- If you want thicker gravy, transfer it to a pan, add a tbsp of corn starch and let it simmer for 2 minutes while stirring.
