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Nutrition Facts
Serving Size 1 (436g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock
Calories 887
Calories from Fat 546		(61%)
Amount Per Serving		%DV
	Total Fat 60.8g	93%
	Saturated Fat 24.8g	124%
	Monounsaturated Fat 26.3g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 279mg		93%
Sodium 592mg		24%
Potassium 1120mg		32%
Total Carbohydrate 1.8g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 78.1g		156%
detailed view... how is this calculated?

Menus using this recipe:

9th April - 15th April 2007

Jewelies

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Leg of Lamb for the Slow Cooker / Crock Pot

Recipe #218860 | ½ day | 2 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Chef floWer
Mar 26, 2007

Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don’t eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy

SERVES 6 (change servings and units)

Ingredients

1 (2 1/2 kg) leg of lamb
5 garlic cloves, sliced
2 tablespoons olive oil, enough to rub leg of lamb
2 tablespoons fresh rosemary, off stem and chopped or dried rosemary
salt and pepper, to taste
4 cups vegetable stock, liquid (salt reduced)
1/4 cup reduced sodium soy sauce

Directions

1
Make small incisions in leg of lamb and insert the slices of garlic in each incision.
2
Rub olive oil, rosemary around the lamb and season with salt and pepper.
3
In large non-stick pan, brown leg of lamb.
4
While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
5
Cover and cook for 8-10 hours on low setting.
6
Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Apr 22, 2009

THANK YOU for a delicious meal that was no fuss no muss. I must say I have never done lamb in a crock and was a bit nervous. Not anymore! I will do this recvipe often as it came out so temder and juicy. No dry spots anywhere! My DH is is not really a lamb eater but married a Greek so eats it, said it is delicious! He had 2 helpings then I told him what it was. He could not believe it. He said it tasted different. I did not use mint as I usually do and because it was fall off thebone and he did not know I believe tricked him. I did take a bit of license in that I did not use soy but used home made beef stock instead. Came out great. I also added in carrots, sliced lengthwise and a few potatoes to sit the lamb on. I did add in a 1/4 c of lemon as well. The taters soaked up the lemon flavor just right. Served with Vrasta Fasolakia Freska . We had a little bit of Greece here tonight . Thank you.

0 people found this review helpful

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From: Chef #684363

On Dec 11, 2007

I'm one of those people who hate lamb.... I don't understand how someone would not know that they were eating lamb.... This recipe doesn't change that fact. However, my husband and daughter love lamb. This recipe is the best. It's quick and easy to prepare. After dinner last night where they stuffed themselves and raved about the dish, my daughter colored in the five star rating at the bottom of the recipe. She specifically requested it for today's lunch. I made about a half recipe. I added 1/2 onion, 1 carrot and 1 parsnip all peeled and cut up and sauteed slightly. I also didn't bother to stuff the roast with the garlic or rosemary and instead just tossed them in the crock pot.

2 people found this review helpful

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From: I'mPat

On Apr 8, 2007

Finally a crockpot roast where DH enjoyed not just the meat but the gravy made from the juices. I ended up with 5 cups (put one cup full in the freezer to solidify the fat and made gravy with the liquid (very nice) the other four cups will be the bases for a soup. Thank Chef floWer for a keeper. Made for Please Review my Recipe tag game.

5 people found this review helpful

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From: Jewelies

On May 8, 2007

This is a great way to cook a leg of lamb without turning the oven on. It also left us with a fabulous stock to use in other recipes and a great gravy base. I cooked a 2 1/2 kilo leg in my Breville slowcooker for 7 hours and if it had cooked for any longer it may have turned out a bit dry. It was the perfect cooking time for me. Served with Smashed Potatoes, Roasted Brussels Sprouts! and Vrasta Fasolakia Freska for a wonderful Sunday night dinner. Thanks for posting Chef floWer Edited to add that tonight we had the leftovers in Shepherd's Pie using the stock as the gravy base, fantastic.