How to Cook a Half Leg of Lamb on High in a Slow Cooker

Lamb is rich in nutrients, such as iron, zinc and vitamin B-12.

Slow cooking is a great method of cooking when you want a hot, delicious dinner without a lot of work. Preparation time is minimal and it allows you to go about your daily business while your dinner is cooking. Lamb is a nutritional meat, high in zinc and iron. It also has a good amount of protein and is relatively low in calories and fat, though it is a red meat. Lamb is high in B vitamins and a great source of carnitine, an amino acid needed for energy. Roasting a leg of lamb in a slow cooker results in a moist, tender piece of meat. It can be served alongside potatoes, rice, pasta or vegetables.

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Step 1

Preheat a cast iron skillet with 2 tbsp. olive oil over medium heat.

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Step 2

Season the lamb with salt and pepper to taste.

Step 3

Brown the lamb on all sides, using tongs, for approximately five or six minutes.

Step 4

Slice the onion, cut the celery into chunks and place them on the bottom of the slow cooker.

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Step 5

Pour the white wine and 1 cup of the vegetable stock over the vegetables.

Step 6

Evenly sprinkle half of the minced garlic and half of the rosemary into the liquid.

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Step 7

Put the lamb into the slow cooker on top of the vegetables and pour the rest of the vegetable stock over the top of the lamb.

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Step 8

Sprinkle the lamb with the rest of the garlic and rosemary.

Step 9

Cover and cook on high for three to four hours, until the internal temperature of the lamb reaches 145 degrees F.

Things You'll Need

  • Cast iron skillet

  • 2 tbsp. olive oil

  • ½ leg of lamb

  • Sea salt

  • Ground black pepper

  • Tongs

  • Knife

  • 1 small onion

  • 1 stalk of celery

  • ¼ cup white wine

  • 2 cups vegetable stock or broth

  • 2 tsp. minced garlic

  • 1 tbsp. dried rosemary

  • Meat thermometer

Tip

Leftover lamb can be frozen for up to two or three months or refrigerated for three to four days.

Use red wine as a substitute for white wine.

Place chunks of potatoes on the bottom of the slow cooker, instead of vegetables.

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