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–+ servings
lamb roast bone-in shredded with gravy pouring over

3 Ingredient 7 Hour Lamb Roast

Tender, slow cooker lamb leg made with just a few simple ingredients. A reliable, hands-off recipe perfect for holidays or weekend meals.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings :6 people

Ingredients
  

Instructions 

Bring the lamb to room temperature

  • Remove the lamb from the fridge 1–2 hours before cooking. Make sure all packaging is removed.

Preheat the slow cooker

  • Add 1 cup of water to the slow cooker and set it to HIGH while you prepare the lamb.

Pat dry

  • Use paper towels to dry the lamb thoroughly on all sides.

Season and oil

  • Rub the lamb with olive oil, then season generously with salt and pepper.

Prepare the slow cooker

  • Discard the preheating water and add 2 cups of fresh water to the slow cooker.

Slow cook

  • Place the lamb into the slow cooker, cover, and cook on LOW for 7 hours.

Optional: brown the lamb

  • About 30 minutes before the cooking time is up, preheat the oven to 200°C / 400°F.
  • Carefully remove the lamb from the slow cooker and place it on an oven tray. Roast for 10–15 minutes, or until lightly browned on top. Keep an eye on it, as ovens vary.
  • (This step is optional — the lamb is fully cooked and ready to serve straight from the slow cooker.)

Rest and serve

  • Transfer the lamb to a serving platter, cover loosely with foil, and rest for 15–20 minutes before serving.
  • Serve shredded with forks and spoon over the pan juices if desired.

Notes

  • Resting the lamb
    Letting the lamb rest after cooking helps the juices redistribute, keeping the meat tender and easier to serve.
  • Bringing lamb to room temperature
    This can help the lamb cook more evenly, especially for larger cuts, but it’s not essential for a successful result.
  • Preheating the slow cooker
    Preheating with a little water helps the slow cooker come up to temperature more quickly, giving the lamb a consistent start to cooking.
  • Texture guide
    After 7 hours on LOW, the lamb should be very tender and easy to pull apart with a fork.
  • Liquid in the slow cooker
    The water creates a moist cooking environment and prevents the lamb from drying out.

Nutrition

Serving: 1personCalories: 289kcalProtein: 43gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 134mgSodium: 1297mgPotassium: 607mgCalcium: 16mgIron: 4mg
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