Slow Cooker Leg Of Lamb

8 servings
Prep Time 5 minutes
Cook Time 8 hours
Resting Time 2 hours
Total Time 10 hours 5 minutes

Slow Cooker Leg of Lamb is an easy lamb recipe perfect for Easter dinner! Juicy, tender bone-in leg of lamb with seasoned with garlic, rosemary, and lemon.

Roast Leg of Lamb is a surprisingly simple yet delicious dish perfect for special occasions. For more ideas on what to serve for Easter or Passover, check out all these Main Dish Recipes that you can make in the oven or slow cooker.

Slow Cooker Leg of Lamb with Potatoes and Garlic


Preparing Leg of Lamb for a special Easter or Passover dinner just got a whole lot easier! Roasting a Leg of Lamb is pretty easy, but you do have to keep an eye on it so it doesn’t overcook. Slow cooking a Leg of Lamb takes away that worry and frees you up to spend time with family or make more delicious dishes.

This Slow Cooker Leg of Lamb recipe is so delicious using only a few ingredients and boneless (or bone-in) cut of lamb. Simple seasonings like garlic cloves and fresh herbs, with just a hint of lemon, allow the juicy tender lamb flavor to shine. A cup of red wine (or beef stock) keeps the lamb moist and adds a subtle earthiness.

You can use a bone-in leg of lamb for this Slow Cooker Leg of Lamb without any adjustments. If you want to be sure your boneless lamb stays in a uniform shape you can wrap your boneless Leg of Lamb with kitchen twine so it stays together while cooking. Sometimes a butcher will wrap it for you to make it even easier.

Leg of Lamb is a slightly expensive cut of meat and 4 pounds can be a lot depending on how many people you are feeding. You can use a smaller leg but you don’t want to go below 2 ½ pounds. For delicious ideas on how to use leftover Leg of Lamb, check out the bottom of this post!

For your special dinner, serve Slow Cooker Leg of Lamb with easy, simple spring sides like Roasted Red Potatoes and Sautéed Green Beans. Instead of serving traditional currant jellies or mint sauces, you can use the lamb stock to make an easy gravy, just like you do with Roasted Turkey. Try this quick recipe if you haven’t made gravy before.

Easy Lamb Gravy for Leg of Lamb

Easily make gravy with the lamb stock (the juices left in the slow cooker – make sure you spoon off the excess fat first) after the lamb has cooked. Melt ¼ cup butter in a skillet on medium high heat. Whisk in ¼ cup flour and cook roux for 2-3 minutes. Adding a cup of lamb stock to flour and whisk until thick and smooth. Continue adding lamb stock 1 cup at a time (about 4 cups total) until desired thickness. Season with salt and pepper.


Slow Cooker Leg of Lamb in plate with potatoes


  • Herbs: So many fresh herbs taste delicious with lamb like thyme, oregano, sage, and mint. If you use dried herbs, use at least half the amount you would for fresh herbs.
  • Spices: Add dried ground spices to your garlic paste or just sprinkle directly on the lamb. Try paprika, coriander, or cumin for subtle savory flavors.
  • Wine: You can use different cooking liquids like chicken stock, tomato juice, or beef broth instead of wine. The best wine to use is a white wine with a high acidity. Sauvignon Blanc, Pinot Grigio or Pinot Gris. Stay away from cooking wines (the kind sold near vinegar), they are far too salty for this dish.


  • Lamb Gyro: Spread Zankou Garlic Paste on a pita or flatbread and add sliced leftover lamb. Top with lettuce, tomato, red onion, cucumbers, and bit of fresh ground pepper for the most amazing easy leftover lamb gyro!
  • Leftover Lamb Curry: Make this Indian Lamb Curry recipe minus the lamb, cooking for about 20 minutes. Cut your leftover lamb into large chunks and add into the curry. Cook an additional 5-10 minutes until lamb is warm.
  • Lamb Stroganoff: Swap out the steak for sliced lamb in this Easy Beef Stroganoff recipe. Sear the lamb on high in a skillet to heat up and add to pasta and sauce right before serving.
  • Lamb Sliders: This is great if you also have leftover Dinner Rolls. Cut rolls in half and spread tzatziki or Indian Raita (also a yogurt sauce) on one half. Layer sliced lamb, thinly sliced red onions, and feta cheese for a quick Mediterranean slider.


This is an easy recipe to adapt to the Instant Pot and is done in just over an hour! To pressure cook Leg of Lamb:

    • Set Instant Pot to sauté setting and add 1 tablespoon of olive oil once it is hot.
    • Season Leg of Lamb with salt and pepper, brown for a few minutes on each side in the Instant Pot. Remove and set aside.
    • Make the lemon garlic herb paste as usual. Rub all over Leg of Lamb.
    • Insert rack in Instant Pot and pour wine (or cooking liquid) into pot. Place Leg of Lamb on top of rack.
    • Cover and turn valve to sealing.
    • Set pressure cooker to “meat/stew” and cook for 30-35 minutes.
    • Let pressure release naturally. Remove lamb and let rest for 10 minutes before serving. 
    • Broil for 2-3 minutes if you want the top browned.



  • Serve: This Leg of Lamb can be at room temperature for up to 2 hours. Allow to cool before storing.
  • Store: Place leftovers in a sealed container after they are cooled. Keep in the refrigerator for up to 4 days.
  • Freeze: Freeze lamb in an airtight container or freezer safe bag for up to 2 months. Flash freeze 30 minutes before storing to prevent freezer burn or sliced lamb sticking together.

Crockpot Leg of Lamb

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Slow Cooker Leg of Lamb

Slow Cooker Leg of Lamb is an easy lamb recipe perfect for Easter dinner! Juicy, tender boneless leg of lamb with seasoned with garlic, rosemary, and lemon.
Yield 8 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 10 hours 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 lemon
  • 2 tablespoons olive oil
  • 4 pounds leg of lamb , boneless
  • 2 pounds red potatoes quartered
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 5 cloves garlic , minced
  • 1 tablespoon fresh rosemary , chopped
  • 1 cup chicken broth
  • 1 cup white wine


  • Juice the lemon and keep your lemon zest in a small pouch to keep it fresh in the refrigerator while your lamb cooks.
  • Add olive oil to a large pot or in a slow cooker with an aluminum insert.
  • On high heat sear the lamb on all sides, 4-5 minutes per side until browned.
  • Add the potatoes to the slow cooker (season with half the salt and pepper), top with the lamb (and season with remaining salt and pepper).
  • Season the lamb with garlic, rosemary and lemon juice, then pour in the chicken broth and wine on the side of the slow cooker (careful not to wash the seasoning off the lamb).
  • Cover and cook on low for 6-8 hours.
  • Garnish with fresh lemon zest.


Calories: 215kcal | Carbohydrates: 1g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 381mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 3mg

Slow Cooker Leg of Lamb collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Is it possible to Get the same results if you cooked it on high for let’s say three hours? In the crockpot instead of low 6 to 8 hours? Thank you

  2. I have about a 1 pound leg of lamb that is bone – in, about how long do you think I should cook it in the crock – pot for? I was guessing 2-3 hours. TIA

  3. I have a 4.56lb leg of lamb boneless. How long do I cook it in the slow cooker? Cooking it in a couple of days.

  4. Super excited to try out this recipe but I had a question. I know it says to only at potatoes but would is still be good if I added some carrots and and onion? Also instead of the potatoes you suggested an I use petite medley?

  5. I have an almost 4 lb boneless leg, package says it’s “butterflied”. Should I do anything special to use it in this recipe?

  6. Sabrina,
    For a 4.75 lb. leg of lamb on the recipe it says resting time 2 hrs. After cooking it for 8 hours is the lamb supposed to rest / stay in the slow-cooker for 2 hours before it is cut and served? I’m making this tomorrow morning. And, how do you check for doneness in a slow-cooker, with a meat thermometer?
    Thank you!!

    1. Yes, you may need to cook an hour or so longer but absolutely. I realize this was probably for Easter, so I am so sorry for the delay in replying.

  7. You included two hours rest time at the
    beginning but not at end of recipe. It
    is recommended?

  8. Can I use two cups of chicken broth instead of the wine? I have a 3.71 boneless leg of lamb. How long would you say I should cook it on low in my slow cooker? Should I put it in the oven first to sear it? Thank you. Martha

    1. Yes, you can use broth as a substitution. You’ll still want to sear the leg of lamb before adding it in the slow cooker no matter the size. Because it’s a little smaller than what the recipe recommends, I’d check it around the 5 hour mark and go from there. Good luck!

    2. Sabrina,
      For a 4 lb. leg of lamb on the recipe it says resting time 2 hrs. After cooking it for 8 hours is the lamb supposed to rest / stay in the slow-cooker for 2 hours before it is cut and served? I’m making this tomorrow morning. Thank you!!

  9. I have a very small piece of boneless leg of lamb. (1 1/2lbs). How long should I cook it in my slow cooker?

    1. I’ve never used one that small before but I would think you’d only need 3-4 hours for that size. Make sure to use a smaller slow cooker so it cooks evenly and keep an eye on it so that it doesn’t dry out. Good luck!

        1. There are no tomatoes in this recipe. There are red potatoes which you will add after you sear the lamb on all sides, 4-5 minutes per side until browned.

  10. Hi,
    Im doing Baby-Led weaning and I’d love to introduce him to lamb with this recipe. What can I substitute the white wine with?

    Thank you!

  11. I plan to make this at my cottage for Christmas where I don’t have a stove or a metal insert to sear the lamb first. Can it be seared the day before at home and then refrigerated and brought to my cottage the following day to cook in the crockpot?

    1. Sorry this was caught in my spam filter and I’m just now seeing it. You don’t want to sear it the day before otherwise it could introduce bacteria. It isn’t food safe. I’m sorry.

  12. I am looking forward to fixing this delicious looking lamb!

    My question is this – in the instructions above the recipe you mentioned garlic paste – “Spices: Add dried ground spices to your garlic paste ” – where are the directions for making garlic paste? Or do I just put the mince garlic on top of the lamb with the other spices?

    1. That was just giving you some suggestions of different ways to spice this meal. You can easily just follow the recipe card instead. Enjoy!

    1. Only if you want to sear it in the insert and save a dish to have to wash otherwise. If you don’t have an insert, you’ll need to sear it on the stovetop before adding it the the slow cooker. Enjoy!

  13. You suggest using red wine in crock pot recipe such as a merlot or Cabernet, but your recipe lists “white” wine. Jus t wanted to bring it to your attention.

  14. I am going to use this recipe tomorrow. My lamb roast is only 3 lbs. How long would I cook it in the crock pot?

  15. This fall apart leg of lamb is exactly what I’m looking to make. I have only one question. I’ll be using a 1.5 lb. boneless half leg. How does this affect the cooking time? Ps. If it matters, I don’t plan to use the potatoes.

  16. Hi. I’m planning to use this recipe following the intant pot directions. Do I still add the potatoes to the instant pot at the same time as the lamb? Thank you!

    1. I had to edit the recipe card because there was a glitch. It should include white wine and broth. I hope you enjoy it and thanks for letting me know.

    2. It came out dry. THE flavors were good. I had it on slow cook for 6 hours. Too long I think. Maybe it was small for that amount of time. What do you think?

        1. Hi. My first time cooking lamb – and for my Mother-in-Law :). Wondering how long in crock pot on low for semi bone in leg of 2.75 pounds. Thank you!!

  17. I had planned to save this for Easter but with the current state of things I ended up making last night. I made with a bone in leg as that’s what I had access to, so yummy….and don’t get me started on the potatoes, they were fabulous! One thing to note, while a cup of wine is discussed above the recipe, it’s actually not listed in the recipe ingredients or steps. I cook with a slow cooker frequently but someone who doesn’t might skip it and the results might not be as good. Looking forward to enjoying the leftovers!

  18. I am planning to cook this in a couple of days. My lamb is 5.79 pounds. Do I need to cook it longer. Very hesitant to use the slow cooker, never had much luck. This is boneless.

  19. I love lamb and this sounds delicious – I will be trying it very soon. Just one question, in the “variations” section of the blog you mention liquids to substitute for the red wine but I don’t see wine listed in the recipe – should there be some, if so, how much?

    1. I wish this comment wasn’t stuck in my spam filter. So sorry about that. There should be 1 cup of chicken broth and 1 cup of white wine added to the slow cooker. I’ve edited the recipe card to read correctly now. Thank you!

  20. Sounds good, but I have neither a slow cooker or insta pot. Could this be converted for a conventional over?