Tender Slow-Cooked Lamb Leg: Quick, Easy & Flavorful
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat28gram
Protein45gram
Ingredients
- Bone-in lamb leg1.5 kg
- Fresh rosemary sprigs (choose vibrant green, fragrant rosemary)3 sprigs
- Fresh garlic cloves (select firm, plump cloves)4 cloves
- Olive oil (extra virgin preferred for flavor)3 tbsp
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper (freshly ground is best)0.5 tsp
- Lemon juice (freshly squeezed from about 1/2 lemon)1.5 tbsp
- Beef or vegetable stock (low sodium)250 ml
This slow-cooked lamb leg recipe delivers tender, juicy meat infused with herbs and garlic, ideal for a hearty family meal or special occasion. Using a slow cooker or oven slow-roast method ensures less active cooking time and maximum flavor. The total cost of ingredients is approximately $25 USD / 23 EUR / 20 GBP / 1900 INR, making it an affordable choice. The dish contains around 450 kcal per serving and suits a gluten-free diet. Cooking difficulty is easy, perfect for beginner cooks, with a total time of about 5 hours including prep.
Preparation instructions
Prepare the lamb leg
1Preheat your oven to 140°C (284°F) if using the oven method. Pat the lamb leg dry with paper towels to ensure better browning. Using a sharp knife, make small slits all over the lamb and insert thin slices of garlic and small rosemary sprigs into these pockets. This infuses the meat with flavor and helps retain moisture.
Season and brown the lamb
2Rub the lamb leg all over with olive oil, salt, and freshly ground black pepper. In a large oven-safe pan or skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb on all sides, about 3-4 minutes per side. Browning seals in flavor and improves texture. Always be cautious to avoid hot oil splatter.
Prepare for slow cooking
3Transfer the browned lamb into a slow cooker or keep it in the oven-safe pan. Add the stock and lemon juice surrounding the meat but not pouring directly on top, to keep the seasoning intact. Place remaining rosemary sprigs around the lamb.
Slow cook the lamb
4If using a slow cooker, set it on low and cook for 4 to 5 hours until the lamb is very tender and falls apart easily. If using an oven, cover the pan tightly with aluminum foil or lid and roast at 140°C (284°F) for about 4 to 5 hours. Check at 4 hours for tenderness. The internal temperature should reach a safe minimum of 63°C (145°F) with a rest time of 3 minutes, but slow cooking generally results in higher internal temps ensuring safety.
Rest and serve
5Once cooked, remove the lamb from the heat and let it rest covered loosely with foil for 15 minutes before carving. Resting allows juices to redistribute, keeping the meat moist. Serve with your favorite sides and enjoy!
Cooking Tips
1Always use a meat thermometer to check lamb’s internal temperature for safety and perfect doneness.
2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
3For a richer flavor, marinate the lamb overnight in olive oil, garlic, rosemary, and lemon juice.
4Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
Equipment Needed
- Sharp knife
- Cutting board
- Oven-safe pan or skillet
- Slow cooker or oven
- Meat thermometer
- Aluminum foil (if oven roasting)
Shopping List
- [ ] Bone-in lamb leg (~1.5 kg) - Approx. $18. Look for a leg with a thin layer of fat for flavor and moisture.
- [ ] Fresh rosemary sprigs (3 sprigs) - Approx. $1. Choose vibrant green, fragrant sprigs.
- [ ] Fresh garlic cloves (4 cloves) - Approx. $0.50. Select firm, plump cloves with no sprouts.
- [ ] Olive oil (3 tbsp) - Approx. $1. Use extra virgin for best flavor.
- [ ] Salt (1 tsp) - Approx. $0.10.
- [ ] Black pepper (0.5 tsp freshly ground) - Approx. $0.10.
- [ ] Lemon (1/2) - Approx. $0.50. Choose a firm, fragrant lemon.
- [ ] Beef or vegetable stock (250 ml) - Approx. $3. Use low sodium for control over saltiness.
Total cost approx.: $25
FAQ
Can I use boneless lamb leg instead?
Yes, boneless lamb leg works well too but cooking time might be slightly shorter. Use a meat thermometer to ensure proper doneness.
What internal temperature should lamb reach to be safe?
Lamb should reach at least 63°C (145°F) with a 3-minute rest time for safety while staying tender.
Can I prepare this recipe in a conventional oven if I don't have a slow cooker?
Absolutely! Just slow roast the lamb leg at 140°C (284°F) covered tightly with foil or a lid for about 4 to 5 hours.
How do I avoid overcooking the lamb?
Using a meat thermometer helps you accurately check doneness. Also, slow cooking at a low temperature preserves tenderness.
Can I add vegetables to the slow cooker?
Yes, vegetables like carrots, potatoes, and onions make great additions. Add them around the lamb at the beginning of cooking.