Easter Recipes: Slow Cooker Leg of Lamb (2024)

Lamb is the traditional meat to have for your Easter lunch but let's faceit, we don't need an excuse to serve this delicious meat any time of the year.

This slow cooker version of a leg of lambis the perfect option for your next roast. It not only guarantees adelicious and tender roast, but you can also make a gravy out of its juices. Plus, it saves space in the oven for the rest of your trimmings which means for less stressful hosting.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, sobenefits from being cookedlow and slow in a slow cooker.

This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with. The slow cooker maximises the flavour of the lamb by locking in all of thearomas of the stock and wine under the highly efficient and well-sealed lid.The stock and red wine also keeps the lamb meat succulent during cooking as the condensation hits the lid and falls back into the slow cooker, meaning the meat reabsorbs any flavoursome moisture.

If you’d like to intensify the flavour of your gravy, you can choose toadd 1tbsp of chicken or beef instant gravy granules instead of cornflour at the end of the cooking time,and simmer on the hob until thickened.

A leg of lamb is delicious whenserved with our best ever roast potatoes, and for a wine pairing, it's really a matter of preference. Lamb is an incredibly versatile meat andpairs well with lots of different types of wines including Shiraz, Sauvignon Blanc, and a fruity Rosé.

In terms of herbage,feel free to mix this up. We find that woody herbs such asrosemary, thyme ororegano work best and if you only have dried herbs, use 1tsp instead.

If you can’t find lamb stock, then substitute it for chicken or beef stock. Fresh liquid stock will yield more flavour than a stock cube, although it's a more expensive option.

If you're looking to get the most out of your leftovers make sure you refrigerate or freeze your lamb within 90min of cooking it. Make sure it’s room temperature (getting it into the freezer as soon as it reaches this point)andcovered, either in an airtight container or wrap well with cling film. You can keep your lamb refrigerated for up to two days, and frozen for up to 1 month. If frozen, defrost your lamb in the fridge overnight.

When reheating your leftovers, make sure they are piping hot all the way through. You can’t reheat your leftovers more than once, so it’s sensible to freeze your lamb in portions and only defrost what you need.

Lamb leftovers are incredibly versatile and make light work of recipes that usually require hours of simmering so try any leftovers in something like acurry, salads, pilaf and stews.