Lamb makes for the perfect Easter lunch. It is rich, tasty, and if done right, beautifully tender. Served with some lemon mash potatoes and sweet carrots, this tender slow cooker leg of lamb will be an absolute hit on Easter day.

The best bit is that the slow cooker takes little effort to use, and you can leave it to cook on its own for most of the day.

Here is how to cook this tender slow cooker leg of lamb.

Tender Slow Cooker Leg Of Lamb


  • 2 tbsp extra virgin olive oil
  • 4kg boneless leg of lamb
  • 30g unsalted butter
  • 2 tbsp flour
  • 300ml lamb stock
  • 200ml red wine
  • 3 cloves garlic, sliced
  • 2 red onions, cut into quarters
  • Sprigs of thyme
  • Sprigs of rosemary


  1. Heat the olive oil in a large non-stick frying pan. Once hot, lay the lamb down in the frying pan and leave to brown on each side for up to 5 minutes.
  2. While the lamb is browning, set the slow cooker onto the low setting.
  3. Melt the butter in a saucepan until it begins to foam, and add in the flour.
  4. Whisk the stock into the butter and flour mixture until it is all incorporated.
  5. Add in the wine and allow it to come to a boil. Set this aside for later.
  6. Place the garlic, onion, rosemary, and thyme together in the slow cooker. Place the lamb on top of these ingredients.
  7. Pour the lamb gravy over the top of the lamb and other vegetables.
  8. Place the lid on the slow cooker and leave it to cook for 8 hours.
  9. After 8 hours the lamb should be soft and tender, and fall apart easily.
  10. Remove the lamb from the slow cooker and leave it covered on a plate.
  11. Pour the liquid from the slow cooker through a strainer into a saucepan and allow it to simmer slightly until it thickens.
  12. Slice or shred the lamb and serve over lemon mashed potatoes, topping with the delicious gravy.

To Serve With The Tender Slow Cooker Leg Of Lamb – Glazed Carrots

Glazed Carrots

Glazed carrots go great with the tender slow cooker leg of lamb. Here is how to make them:


  • 1kg whole carrots
  • 2 tbsp unsalted butter
  • 1 cup orange juice
  • 2 tbsp brown sugar or honey
  • Pinch of salt
  • Black pepper
  • Fresh thyme


  1. Peel the carrots and slice them at both ends. Slice the carrots diagonally into 2-inch long batons. Make sure to keep the carrots all the same size so that they can cook evenly. If using baby carrots, you can cook them whole.
  2. Place the butter in a large sauté pan and place it on medium heat.
  3. Put the sliced carrots into the sauté pan and season with some salt and pepper. Allow to cook, stirring them until the carrots begin to soften. This should take around 8 minutes.
  4. Pour in orange juice and the brown sugar or honey into the pan and cook until the liquid turns into a glaze. This should take around 15 minutes.
  5. Taste and season the carrots with some pepper and salt and serve while hot.

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