Slow Cooked Overnight Leg of Lamb

A close-up of a plate filled with tender, juicy slices of slow-cooked leg of lamb garnished with fresh thyme sprigs. The meat is golden brown and appears to be flavorful and moist.

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Slow Cooked Overnight Leg of Lamb

This slow-cooked leg of lamb is fall-apart tender with rich, savory flavors from white wine, garlic, and herbs. It's deeply comforting, incredibly juicy, and finished with a silky sherry gravy.

Course Dinner, Main Course

Keyword Slow Cooked Overnight Leg of Lamb

Prep Time 20

Cook Time 8

Resting or Overnight Storage 8

Total Time 16 20

Servings

Calories 310

Author Erren Hart

Ingredients

1 leg of lamb about 6.5 lbs / 3 kg
2 tablespoons olive oil
6 garlic cloves peeled and smashed
2 large onions sliced (for flavor, not serving)
2 bay leaves
3 sprigs of fresh thyme or rosemary
1 teaspoon whole black peppercorns
1½ cups dry white wine
⅓ cup dry sherry
3 cups chicken veal or lamb stock
2 tablespoons soy sauce
4 tablespoons butter
4 tablespoons flour
2 teaspoons white wine vinegar
Salt to taste

US Customary - Metric

Instructions

Oven Method

Generously salt the lamb on all sides and let it sit at room temperature for 30–60 minutes before cooking.
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the lamb on all sides until golden brown, about 3–4 minutes per side.
Transfer the lamb to a large roasting pan (approximately 16 x 12 inches/40 x 30 cm with a depth of at least 3–4 inches).
Add garlic, onions, bay leaves,thyme, and peppercorns to the roasting pan as a flavor base (they will not be served).
Pour in the white wine, sherry, stock, and soy sauce
Cover the roasting pan tightly with foil.
Roast at 250°F (120°C) for 7 to 8 hours or until the meat is fall-apart tender.
Remove the lamb from the pan and set it aside to rest.
Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.

Store and Reheat

If you plan to store the lamb in the fridge to serve later, place the lamb in an airtight container and pour some of the reserved cooking liquid over it to keep it moist (Keep the strained cooking liquid in a separate airtight container to make the gravy later) and store in the fridge until ready to use.
Take the lamb out of the fridge 1 hour before reheating. Place in a large, deep skillet or pot with some of the reserved cooking liquid.
Cover and gently heat over low to medium-low heat, basting occasionally, until warmed through.

For The Gravy

Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.
Slice or shred the lamb and serve with the rich, thickened sherry gravy.

Slow Cooker Method

Pat the lamb dry and season it generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and sear until browned on all sides, about 3-4 minutes per side. Transfer the seared lamb to the slow cooker.
Using the same skillet, lower the heat to medium and sauté the onion, garlic, carrots, and celery for 2-3 minutes until lightly golden and fragrant. Be sure to scrape up the browned bits from the skillet to capture all the flavor. Pour the sherry into the skillet and raise the heat slightly to simmer for 2-3 minutes, allowing the alcohol to begin evaporating. Stir in the stock and mix well.
Pour the sherry and stock mixture into the slow cooker over the lamb. Add the rosemary, thyme, and bay leaf. Make sure the liquid comes about halfway up the lamb. If it doesn’t, add a little more stock. Cover the slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours, or until the lamb is tender and easily shredded with a fork.

For The Gravy

Remove the lamb from the slow cooker and set it aside to rest.
Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.
Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.

Keep Warm

Return the lamb and gravy to the slow cooker on keep warm until ready to serve.

Video

Notes

Give the Salt Time to Work: Salt your lamb at least 30 minutes before cooking. This helps season the meat deeply and enhances tenderness.
Don’t Skip the Sear: Browning the lamb first adds tons of flavor. It’s worth the extra few minutes, promise.
Use the Right Pan Size: A deep roasting pan (at least 3–4 inches deep) keeps your liquids from evaporating too quickly and prevents spills.
Cover It Well: Tightly sealed foil locks in steam, keeping the lamb juicy and cooking it evenly. No peeking!
Use a Meat Thermometer (Optional but Helpful): You’re looking for super tender, not just “done.” A thermometer should read around 190°F (88°C) when it's ready to shred.
Strain for a Smooth Gravy: Pouring your cooking liquid through a fine mesh sieve removes bits and herbs, giving your gravy a silky finish.
Skim the Fat: Don’t skip skimming. Lamb fat can be a bit intense. Skimming makes the gravy taste clean and rich—not greasy.

Storage & Freezing Instructions ❄

To Store:
Cool the lamb completely. Store it in an airtight container with some of the strained cooking liquid to keep it moist. Refrigerate for up to 4 days.

To Freeze:
Shred or slice the lamb and freeze it with a bit of cooking liquid in a freezer-safe container or bag. It will keep for up to 3 months. Freeze the gravy separately in a small container.

To Reheat:
Thaw overnight in the fridge if frozen. Reheat in a skillet or Dutch oven over low heat with some reserved cooking liquid. Cover and baste occasionally until warmed through.

Nutrition