Slow cooked half leg of lamb with red wine gravy

Slow cooked half leg of lamb with red wine gravy


173 people made this

About this recipe: Slow cooked lamb with red wine gravy just falls off the bone. Perfect for Sunday dinner. Serve with your choice of veg and roast potatoes.

Laceylea Lancashire, England, UK

Serves: 4 

  • 3 celery sticks, chopped
  • 2 carrots, chopped
  • 2 brown onions, chopped
  • 2 parsnips, chopped
  • 5 garlic cloves, crushed but still whole
  • 1 half leg of lamb
  • 250ml lamb or vegetable stock
  • 200ml red wine
  • salt and pepper to taste
  • 2 sprigs fresh thyme
  • 1 tablespoon redcurrant jelly

Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

  1. Place all veg and garlic in bottom of slow cooker. Place lamb on top, then add remaining ingredients.
  2. Turn slow cooker on to low. Cover with lid and leave for 6 to 7 hours, or until cooked.
  3. Remove lamb and transfer to plate. Be careful as the meat will fall of the bone. With the juices and veg left, strain into a pan and gently simmer to thicken the gravy. (You can add some cornflour to help thicken the gravy, if liked.)
  4. Serve the lamb with the red wine gravy, roast potatoes, veg and even Yorkshire puds. Enjoy!

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Reviews (12)


I wonder if the person who left previous comment actually turned their slow cooker on . Any meat and veg should have cooked in a slow cooker after six and a half hours maybe you have a thermastat problem. Tried this recipe and was spot on! Thanks for sharing! - 19 Jan 2013


This was utterly naff on my slow cooker which requires that root vegetables are cut into bite–sized portions and that all liquids are brought to the boil before adding to the pot. After six hours neither lamb nor veg were remotely ready so I gave it another three hours. The lamb was then cooked but nowhere near ‘falling off the bone’, whilst the veg had to be transferred to a saucepan and boiled for half an hour. Nul points. - 01 Oct 2012


Excellent, browned it off briefly and used 200ml stock. Requested again today.. - 21 Jul 2013

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