Easy homemade Roast Lamb Leg recipe

Place lamb in the slow cooker. Sprinkle it with salt, pepper, thyme or rosemary and garlic. Drizzle over the oil, then rub on both sides.

Pour beef stock into the slow cooker and add a sprig of rosemary. Slow cook on low for 10 hours or pressure cook on high for 1 hour 40 minutes.

The lamb should be tender but still holding together. Carefully remove the lamb from the slow cooker and transfer it to the tray.

Drizzle with oil. Bake at 200°C for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Strain liquid in the slow cooker into a bowl. Measure out 2 cups of liquid.

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.

Add a bit of liquid, mixing until it dissolves. Then, add the remaining and whisk if there are any lumps.

Increase to medium-high heat and cook, stirring regularly, until thickened. The gravy is ready!

Serve the lamb leg roast with gravy. Enjoy!