Slow Cooker Seven-Hour Leg of Lamb for Tender Results Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the lamb in a hot skillet with a small amount of oil before placing it in the slow cooker. This extra step adds a layer of complexity to the meat, although it is not strictly necessary for the slow cooker method to produce delicious, tender results.

If you prefer a thicker sauce, carefully remove the cooked lamb and vegetables, then transfer the remaining liquid to a small saucepan.

Simmer over medium-high heat until the liquid reduces to your desired consistency. This concentrated jus can be poured over the shredded lamb just before serving for an elevated finish.

Variations

• Garlic and Lemon Lamb: Add four cloves of smashed garlic and the zest of one lemon to the slow cooker before starting. The garlic provides a savory depth, while the lemon zest adds a bright, aromatic contrast to the rich lamb meat.
• Root Vegetable Medley: Substitute parsnips or celery root for half of the carrots to add more complexity to the vegetable base. These root vegetables absorb the veal stock beautifully and offer a slightly earthier flavor profile than carrots alone.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Thaw in the refrigerator overnight, then reheat in a saucepan over low heat until steaming hot throughout.

Store any leftovers in an airtight container to maintain freshness. The shredded lamb and vegetables can be kept in the refrigerator for up to three days.

Ensure the food cools down to room temperature for no more than two hours before placing it in the refrigerator to keep it safe for consumption later.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the fridge.

When ready to serve, gently reheat the lamb and vegetables in a saucepan or microwave until heated through, adding a splash of water or stock if the mixture seems too dry.

Serving ideas

Serve the shredded lamb over a bed of creamy mashed potatoes or alongside crusty bread to soak up the flavorful braising liquid.

The combination of tender meat and soft, sweet carrots makes for a comforting meal that requires very little additional effort to present beautifully on the plate.

For a lighter accompaniment, consider serving the lamb with a crisp green salad tossed in a simple vinaigrette. The brightness of the greens provides a nice contrast to the richness of the slow-cooked lamb, creating a balanced and satisfying dining experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Seven-Hour Leg of Lamb for Tender Results

Prep 15 minCook 7 hRest 10 minTotal 7 h 25 minServes 6

Ingredients

• 3 lb boneless leg of lamb
• 3 medium carrots, sliced
• 2 medium onions, sliced
• 2 tsp herbes de Provence
• 1 cup veal stock

Instructions

1. Place the boneless leg of lamb into the bottom of the slow cooker basin. Arrange the sliced carrots and onions evenly around and over the meat to ensure they cook thoroughly and infuse the lamb with flavor during the long cooking process.
2. Sprinkle the dried herbes de Provence generously over the lamb and vegetables. Pour the veal stock carefully into the slow cooker, ensuring it reaches the bottom to provide the necessary moisture for the seven-hour cook time.
3. Cover the slow cooker and cook on low for seven hours. Once finished, check that the lamb reaches an internal temperature of at least 145°F (63°C). Let the meat rest for at least 10 minutes before shredding and serving warm with the braised vegetables.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.