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Simple Crockpot Lamb Roast with Leeks and Gravy

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Make a holiday-worthy Crockpot Lamb Roast with this simple recipe. Tender and juicy meat slow-cooked with savory sauce and aromatic herbs.

Top view of sliced Crockpot Lamb Roast with fresh rosemary, potatoes, and carrots.

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This Crockpot Lamb Roast is a nearly effortless and simple lamb recipe, perfect for the holidays, with a handful of ingredients that cook slowly to yield tender and juicy meat. The gravy is a savory sauce made from slow-cooked lamb, leeks, garlic, and rosemary. And almost makes itself!

Lamb Recipe Overview

A holiday-worthy meal that’s nearly effortless. Not only does it fill your home with a tantalizing aroma, but it’s also a tender and juicy main course that’s beautifully flavored.

  • Cooking Time: 10 minutes to prep, 5-6 hours to slow cooker, 10 minutes to rest
  • Kitchen Tools: 6 quart (or more) crockpot
  • Servings: 10-12 servings (depending on roast size)

What I Love About Holiday Lamb Roast

Holidays are a big deal in our family. We celebrate and gather and make and plan… and savor it all!

Every holiday has a featured main course that takes center stage. Thanksgiving dinner is always turkey; for Christmas, it can be any number of dishes, including prime rib, turkey, or ham.

Easter dinner varies between lamb, an oven-roasted or slow cooker leg of lamb, ham, or a Crown Roast of Pork.

This Lamb Roast is worthy of Easter dinner, or any holiday gathering.

What I love best is how simple this recipe is. With a handful of ingredients, it’s prepped and in the slow cooker in minutes. Besides checking on the meat’s tenderness, the crockpot does all the work for you, which is very lovely during holidays or entertaining.

The gravy makes the dish because it contains all of the flavors from the lamb, garlic, fresh rosemary, and leeks. Be sure to have several sprigs of fresh rosemary on hand. In fact, I like to have a bunch for garnishing the serving platter too.

Crockpot Lamb Roast Ingredients

I mentioned this recipe only contains a handful of ingredients. Here’s what you need:

  • Bone in lamb roast (Leg of lamb or lamb shoulder both work)
  • Vegetables: Large leek and onion (I love a sweet onion if I can find one)
  • Aromatics: Garlic cloves, fresh rosemary, and salt and pepper
  • Cooking Liquid: Beef broth and water
  • Cornstarch to thicken the gravy

What is the difference between lamb shoulder and leg of lamb?

A leg of lamb differs from a lamb shoulder in both composition and cooking methods. A lamb shoulder comes from the rear leg and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor, and is generally less expensive.

How to determine the number of servings in a bone-in lamb roast

When serving lamb for a holiday dinner, like Easter, it’s helpful to know what size of roast you will need to serve your guests. This simple formula will help determine how much you need. Keep in mind it’s always nice to plan for leftovers as well.

On average, I like to plan for 3 ounces of cooked lamb for each guest.

The formula I use is one pound of raw weight from a bone-in uncooked roast yields 8 to 9 ounces of edible meat. Multiply the pounds of meat by 9 (for a total number of ounces). Then, divide by 3 (ounces) to determine the number of servings. An easier way to calculate is every pound of raw lamb roast should serve about 3 guests.

How to Make Crockpot Lamb Roast

The full step-by-step ingredients are in the recipe card at the bottom of this post, but this quick overview will give you an idea of how simple it is!

1

Season lamb roast

Season lamb roast with salt and pepper.

Side view of just seasoned lamb roast on parchment paper.
2

Add vegetables to the crockpot

Add chopped leeks, onions, rosemary, and cornstarch to a 6-quart slow cooker.

3

Place lamb in the slow cooker

Place seasoned lamb roast on top of the vegetables.

Side view of lamb roast with fresh rosemary in crockpot insert.
4

Place lamb in the slow cooker

Pour cooking liquid over the top. Cook on low for 8 hours or high for about 5 hours or until tender. (Cooking times will vary). Brown in the oven for 10-20 minutes.

How to tell when lamb is fully cooked?

According to the USDA, lamb is fully cooked when lamb steaks, chops, and roasts reach a minimum internal temperature of 145° F (62.8° C) when measured with a food thermometer. You should check the internal temperature before removing it from the heat source. 

Lamb Roast Questions and Tips

Can I add vegetables to the crockpot with the lamb roast?

Absolutely! Root vegetables like carrots and potatoes complement the flavors of the lamb beautifully. Simply chop them into chunks and place them in the crockpot along with the lamb.

What kind of seasoning works best with lamb roast in the crockpot?

A combination of garlic, rosemary, salt, and pepper works wonders with lamb. You can also customize the seasoning to your taste preferences by adding herbs like thyme, oregano or mint.

How do I ensure the lamb roast stays moist during cooking?

Cooking the lamb roast in the crockpot with a bit of liquid, such as broth or wine, helps keep the meat moist. Additionally, cooking on low heat for a longer period allows the lamb to slowly tenderize without drying out.

How should I store any leftovers?

Store any leftover lamb roast in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for longer storage. Simply place the cooled meat and gravy in freezer-safe containers or bags, label with the date, and freeze for up to 2-3 months.

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Side view of sliced Lamb Roast with fresh herbs and gravy.
Top view of lamb roast on a white scalloped platter with fresh herbs.

Easy Crockpot Lamb Roast Recipe

Make a holiday-worthy Crockpot Lamb Roast with this simple recipe. Tender and juicy meat slow-cooked with savory sauce and aromatic herbs.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Resting Time: 10 minutes
Total Time: 5 hours 50 minutes
Servings: 10 servings (8-10)

Equipment

Ingredients 

  • 1 large leek cleaned and sliced into half moon (white and light green parts)
  • 1 large onion chopped
  • 2 tablespoons cornstarch
  • 3 pounds lamb roast bone in leg of lamb or lamb shoulder (3-4 lbs)
  • salt and pepper to taste
  • 4 garlic cloves minced or pressed
  • 6 sprigs fresh rosemary
  • 3 cups beef broth
  • 1-2 cups water

Instructions

For the Lamb

  • Add the leeks, chopped onions, and one rosemary sprig into the base of the slow cooker. Sprinkle cornstarch over the top and toss to coat.
  • Generously season the lamb roast with salt and pepper. Place the roast into the crockpot and pour stock and water until it reaches at least halfway to 2/3 up the sides of the lamb. Add additional water (or stock) if needed.
  • Slow cooker on low for 8 hours or high for about 5 hours. Cooking times may vary depending on the size of your roast. Cook until the lamb is tender and to your liking.
  • Once the lamb is tender enough to easily separate with a fork, remove it from the slow cooker and place it in a roasting pan. Roast in a 375℉ oven for 15-20 minutes to brown. Remove from the oven and let rest for 10-20 minutes.

For the Gravy

  • While the lamb is browning, make the gravy. Transfer the cooking liquid to a fat separator if you have one. A baster works well too. Then, pour the juices into a saucepan.
  • Create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the saucepan. The onions and leeks can be added to the gravy if desired. Bring the gravy to a boil, then reduce to a simmer and cook until reduced and it reaches the desired thickness. Serve with lamb.

Notes

Cooking Time: The cooking time will vary depending on the weight of your lamb and crockpot. Ceramic inserts heat slower than metal inserts and may have a longer cooking time. Begin checking tenderness at about 5 hours. The meat will fall apart easily with a fork.
Lamb Cuts: This recipe can be made with a leg or shoulder roast. The recipe is written for a lamb leg as it’s a leaner cut of meat, benefiting from a slow roasting cooking method. 

Nutrition

Calories: 403kcal | Carbohydrates: 5g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 99mg | Sodium: 83mg | Potassium: 345mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: American
Keyword: lamb, lamb roast
5 from 2 votes (2 ratings without comment)

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