Leg of Lamb: A Crockpot Recipe

by lydia on July 10, 2013

This past spring I bought a whole lamb from one of my local farmer’s. We love lamb in my home, but since it is not a very affordable meat I decided to get a whole lamb to cut the cost. It’s still a bit more than pork or beef, but it was well worth it for us. The leg alone is a great cut and makes a LOT of meals for us. I discovered a recipe that couldn’t be easier and more delicious than this Leg of Lamb in the crockpot recipe that I’ve adapted from ‘The Grassfed Gourmet‘ ( a must have cookbook I might add).




Leg of Lamb: A Crockpot Recipe
Recipe type: Dinner
  • 5-to-6 pound leg of lamb
  • Mustard Rub:
  • 2 Tbsp. olive oil
  • 2 Tbsp. dijon or plain mustard
  • 4 tsp. dried rosemary or a large handful of chopped fresh rosemary (I have plenty if you want some) - PLUS, oregano or thyme (I have both)
  • 1 Tbsp. coarse sea salt
  • Cracked black pepper to taste
  • 2 cloves garlic, crushed
  1. Mix all ingredients together in a bowl.
  2. Rub over thawed leg of lamb and let sit to marinate at room temp for 1-2 hours, or covered in the fridge overnight.
  3. Bring to room temp and place in crockpot on low until a thermometer reads between 120 F for a rare roast, 130 F for a medium roast.
  4. It should take about 2½ -3½ hours. (Start after lunch time. Do not overcook.)
  5. Let rest 15 minutes when done cooking before slicing.

The really nice thing about this recipe is that when the meat is done cooking you should have a nice gravy in the bottom of your crockpot to serve alongside. I use the gravy for the meat, veggies and with rice if I serve it. I get at least 2 meals out of this dish for my family.



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