Ingredients

The following ingredients have 4 Servings
  • 2.0 kg / 4 lb lamb leg, bone in ((Note 1))
  • 1 tsp salt
  • black pepper
  • 2 large garlic cloves (, minced)
  • 1 1/2 tsp dried thyme OR rosemary ((or 2.5 tsp finely chopped fresh))
  • 1 tbsp olive oil
  • 2 cups / 500ml beef stock ((or chicken) (Note 2))
  • 1 sprig rosemary (, optional)
  • 50 g / 3 tbsp butter
  • 3 tbsp / 40 g flour ((any white))
  • 2 cups / 500 ml braising liquid from slow cooker (, strained)
  • Salt and pepper

Instruction

  • Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
  • Pour beef stock into slow cooker, add sprig of rosemary (if using).
  • SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
  • The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
  • Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.