Slow cooker leg of lamb with Yorkshire pudding

    6 hours 50 min

    The leg of lamb from the slow cooker is a melt in the mouth, fall off the bone meat. The veg comes out perfect and the gravy afterwards is amazing. I serve this with homemade Yorkshire puddings.

    8 people made this

    Serves: 2 

    • 1 leg of lamb
    • 200g baby carrots
    • 125g Brussels sprouts
    • 375g new potatoes
    • 1 large red onion
    • 1 chicken stock cube
    • For the Yorkshire puddings
    • 2 large eggs
    • 275ml semi skimmed milk
    • 125g plain flour
    • 4 tablespoons vegetable oil

    Prep:20min  ›  Cook:6hr30min  ›  Ready in:6hr50min 

    1. Preheat the slow cooker on high.
    2. Brown the leg of lamb in a frying pan (no need to put oil in the pan).
    3. Wash all the veg. Make a cross cut in the sprouts and place all the veg in the bottom of the slow cooker. Place leg of lamb on top of the veg
    4. Mix the chicken stock cube with 600ml (1 pt) water and pour over the lamb and veg. Cook on high for 6 hours.
    5. For the yorkshire puds, mix the egg and milk together. Add to the flour and whisk until smooth.
    6. 30 minutes before the food in the slow cooker is done, preheat the oven on 220 C / 200 C fan / Gas 7.
    7. Put 1 tablespoon oil in each of the 4 sections of the Yorkshire pudding tin and put in the oven until hot.
    8. Ladle the batter mix into each section of the tin and bake until puffed up and golden, about 30 minutes.
    9. Serve the meat everything at the same time.
    10. P


    This recipe feeds 2 people with enough meat left over for another meal. I made 4 fairly large yorkshire puddings and had a little batter mix left over to make pancakes for pudding.

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    As I have never used a slow cooker until today, I was a tad dubious, but, I have to say I was thoroughly impressed with the outcome of this meal, my fiance really enjoyed it too.  -  09 Feb 2014