Slow Cooked Roast Lamb

I’ve only tried this recipe once before. But Carlen and Nolan both loved it (I did too) so it seemed worth writing it down. The first time I tried this was also the first time I tried to make gravy myself and it was a winner (although too buttery for me, so the ingredients below feature less than the website where I pulled the recipe from).

Like the pulled pork I often make, the lamb is best prepped the night before before being placed in the slow cooker the next day.

~5 Servings

Ingredients

Lamb

2.0 kg leg of lamb (bone in)
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
1/2 cup apple cider vinegar

Gravy

2 tbsp butter
3 tbsp flour
2 cups braising liquid from the slow cooker

Method

Night Before

Liberally salt the leg of lamb, rubbing it all over.
Do the same with the herbs.
Add the leg of lamb to the slow cooker’s pot and pour the apple cider vinegar over over the lamb.
Place the pot (with the lamb) in the fridge to allow the salt and ACV to slowly tenderise the meat overnight.

Day Of

Take the pot (with the lamb) out of the fridge and stand at room temperature for 1-2 hours (allowing the lamb to also come to room temp).
Place the pot in the slow cooker and add the beef stock.
Cook on low for ~8 hours
Carefully remove lamb from the pot and place in the oven at 200 degrees celcius for 20 minutes. Once done, allow to stand for 10 minutes before serving with gravy.

Gravy

Strain liquid in slow cooker into a bowl (there will be more than the 2 cups of stock added). Measure out 2 cups of liquid, reserve remaining liquid just in case.
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.