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.

📝 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
• 1 1/2 cups dry white wine
• 1/3 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

👨‍🍳 Instructions

1. 1--- Oven Method ---
2. 2Generously salt the lamb on all sides and let it sit at room temperature for 30–60 minutes before cooking.
3. 3Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
4. 4Sear the lamb on all sides until golden brown, about 3–4 minutes per side.
5. 5Transfer 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).
6. 6Add garlic, onions, bay leaves,thyme, and peppercorns to the roasting pan as a flavor base (they will not be served).
7. 7Pour in the white wine, sherry, stock, and soy sauce
8. 8Cover the roasting pan tightly with foil.
9. 9Roast at 250°F (120°C) for 7 to 8 hours or until the meat is fall-apart tender.
10. 10Remove the lamb from the pan and set it aside to rest.
11. 11Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.
12. 12--- Store and Reheat ---
13. 13If 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.
14. 14Take 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.
15. 15Cover and gently heat over low to medium-low heat, basting occasionally, until warmed through.
16. 16--- For The Gravy ---
17. 17Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
18. 18Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
19. 19Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.
20. 20Slice or shred the lamb and serve with the rich, thickened sherry gravy.
21. 21--- Slow Cooker Method ---
22. 22Pat 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.
23. 23Using 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.
24. 24Pour 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.
25. 25--- For The Gravy ---
26. 26Remove the lamb from the slow cooker and set it aside to rest.
27. 27Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.
28. 28Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
29. 29Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
30. 30Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.
31. 31--- Keep Warm ---
32. 32Return the lamb and gravy to the slow cooker on keep warm until ready to serve.