Slow Cooker Lamb Roast sitting on a white platter. The end of the leg has been shredded to display the cooked meat.
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5 from 5 votes

Easy Slow Cooker Leg of Lamb with Rosemary & Garlic

This easy Slow Cooker Leg of Lamb, spiked with lemon, rosemary and garlic, is the perfect answer to an easy mid-week meal. Just add some simple sides and dinner is done.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Australian
Keyword: dinner ideas, lamb in the slow cooker, slow cooker
Servings: 8
Calories: 557kcal
Author: Tania @ The Cook's Pyjamas


  • A 1.5 - 2kg leg of lamb
  • 4 cloves garlic finely sliced
  • A large handful of rosemary leaves picked
  • Olive oil
  • Salt & Pepper
  • 1 lemon halved


  • Using a small, sharp knife make small deep incisions all over the leg of lamb.
  • Take a piece of garlic and a few rosemary leaves and push them into an incision in the lamb.
  • Continue pushing garlic and rosemary into the remaining incisions.
    Slow Cooker Leg of Lamb with Lemon, Rosemary & Garlic-2
  • Drizzle a small amount of olive oil over the lamb leg.
  • Season generously with salt and pepper.
  • Place the leg in the slow cooker.
  • Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker.
  • Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded.
  • Serve as desired.


If you are short on time, prepare the lamb the previous evening. If you have room in the fridge, place it in the slow cooker's insert. Then all you have to do in the morning is drop the insert into the slow cooker and turn it on.


Calories: 557kcal | Carbohydrates: 1.2g | Protein: 46.4g | Fat: 39.5g | Cholesterol: 170mg | Sodium: 143mg | Sugar: 0.2g | Vitamin C: 5.8mg