34 Reviews of Leg of Lamb in the Crock Pot

From: Bev

On Mar 20, 2003

I have to write this review by first telling you a story. I have always loved lamb. Anykind, anyway it is prepared. My husband hates it and always has. He told me never to fix it for him. Never. Well, I told him we were having a "crockpot" supper tonight, I didn't tell him what it was. I placed the plate in front of him, all sliced w/ gravy, it looked beautiful! He closed his eyes and took one bite. "This is the best roast I've ever tasted!" were his exact words!! It wasn't until he said it was so good, that I told him he was eating lamb. Thanks to your recipe, Geema, I now will be able to serve my husband lamb roast and be able to enjoy it myself! I prepared your simple recipe as directed, making no changes. Delicious! Thank you so much, Geema for teaching my husband that indeed, he does like lamb!

From: yooper

On Sep 4, 2003

Geema, I'm a lamb lover and had to try this! I was not dissapointed! I used a 5 lb bone in cut, which was all my market had. I removed most of the fell (fatty white layer) before cooking, as I've heard that's what gives lamb that "gamey taste." The meat was meltingly tender, and the soy sauce and onion soup mix combo was a wonderful bonus taste wise! I used a large yellow onion, and after ten hours of slow cooking the onion slices simmering in the broth were awesome! Great recipe, one I will repeat often!

From: Roger/OH

On Jul 30, 2004

This was great and so easy to make. I was a little leary of the 1/2 cup of soy, but all the ingredients blended so well you could not identify the soy in the final results. I had a semi-boneless leg that didn't fit into the crook pot so I boned it out. The lamb was so tender it wanted to fall apart when taking it out of the pot. I took about 3 cups of the broth, added 2 tsp of dried mint, and flour to make a mild mint gravy. Served it with mashed potatoes. Thanks for a great recipe.

From: xjust3

On Mar 17, 2008

This recipe was very good. I was a little afraid that the soy sauce would take away from the lamb flavor, but it didn't. I noticed there was quite a bit of grease on the top in the crock put. I was not in a hurry with this recipe, so I set the crock pot in the fridge over night. In the morning, the grease was easy to remove and came out in 1 piece. It was 1/4 of an inch think. This recipe is wonderful and is also healthy if you can hold off until the next day. I also thickened the gravy as it too was wonderful. Thank you so much for sharing. This is the only way I will make a leg of lamb again.

From: Evie*

On Apr 13, 2003

I used a small bone in leg roast for this delicious crockpot dish. Flavour was great, and the meat was very tender. A definite keeper and already printed and added to my collection.

From: Sandy in Perth

On Jul 7, 2003

I've made this dish about 4 times now, each time meaning to post a review to say it is FANSTASTIC. My husband and I never liked lamb (a cardinal sin, being Australians, but there you go!) but this we can eat and truly enjoy. The variations I made to the recipe were to bone, skin and remove all the fat from the leg of lamb and tie it into a roll, then brown the joint all over in a very hot non-stick pan to seal the meat before placing in the crock-pot, used Teriyaki sauce instead of Soy sauce, 1 clove of garlic instead of 2, and used a reduced-salt onion soup mix. The gravy makes a brilliant "sort-of-French-Onion-Soup" the next day, mopped up with crusty bread - yummy!

From: yacookindog

On Jan 2, 2005

This was a very tasty and simple dish to make. I did and a sprig of rosemary. Need to watch the time if you want to slice it. Otherwise it is so tender it just falls apart and melts in your mouth. The gravy was also excellent!! I did thicken it a bit with cornstarch. Thanks!! This is a keeper!

From: Rennug

On Oct 23, 2003

My wife also hates lamb, and her mother hates anything. They both ate it and loved it. Made again three days later for my mothers birthday and once again it was a hit. I ate it with my new wilted cabbage recipe and it was a perfect match!!!!!!!

From: jjhon

On Apr 13, 2006

My husband and I have been fearful of lamb after a horrible, tough and gamey lamb experience 10 years ago. Aside from that, we are eager to try new foods and flavors. I decided to try to cook lamb myself this one time, and I am soooo glad this is the recipe I picked!! My husband and I ate almost the whole thing, a little over 3 pounds!! What little scraps we had leftover I am having on a Greek salad today. This recipe is soo easy, and it's so good to be able to come home and have a real meal that is better than most "crockpot recipes" out there! I did sprinkle some rosemary over the lamb, but other than that, I followed the recipe, and came out with great flavors, and a super tender meat. Thanks for breaking our 10 year fear of lamb!!

From: Sudie

On Jan 13, 2004

What a treat to have this waiting for me after work on a cold Monday! Wonderful flavor, and the meat was very tender. I expected a sort of Asian taste from the soy sauce, but it wasn't; it just blended perfectly with the other ingredients. I had a small bone in roast; I removed the fat, like Yooper did, and used four cups of water. Great recipe, Geema!!