Step 1: Prepare the lamb

Pat the lamb leg dry with kitchen paper and season generously all over with salt and black pepper. This helps build flavour from the very start.

Step 2: Brown the lamb

Heat olive oil in a large frying pan over medium-high heat. Sear the lamb on all sides until well browned. This step adds depth and colour that slow cooking alone can’t achieve.

Step 3: Build the base

Scatter the sliced onions and chopped carrots in the bottom of the slow cooker. Add the crushed garlic, rosemary, and thyme to create a fragrant base for the lamb.

Step 4: Add the lamb

Place the browned lamb leg on top of the vegetables. Sprinkle over the lemon zest and squeeze the lemon juice evenly across the meat.

Step 5: Add the liquid

Pour the stock around the lamb, not directly over it. This keeps the seasoning in place while providing enough moisture for slow cooking.

Step 6: Slow cook

Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the lamb is very tender and pulls apart easily with a fork.

Step 7: Rest the lamb

Carefully lift the lamb out of the slow cooker and rest it for 15 minutes, loosely covered. This allows the juices to settle.

Step 8: Make the gravy

Skim excess fat from the cooking liquid. Blend or strain the vegetables into the liquid if you want a thicker gravy, then season to taste.

Step 9: Serve

Pull or carve the lamb and serve with the gravy spooned over the top.