Note 1 –  Different slow-cookers will cook at different temperatures and speeds. Always allocate a little more time for cooking, just in case. If the lamb is still firm, it needs to cook for longer; it will not overcook or dry out in the slow-cooker. If it’s still firm after the recommended cooking time, continue slow-cooking it and checking every 30 minutes until the desired tenderness is reached.

As a general rule for bone-in lamb shoulder OR lamb leg:

1.8 kg (4 lb) lamb – 10 hours on low

2.2 kg (5 lb) lamb – 12 hours on low

If you are using boneless lamb shoulder or lamb leg:

1–1.2 kg (2 lb 3 oz–2 lb 10 oz) – 8 hours on low

1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz) – 10 hours on low

I’ve tried cooking this recipe many times on high, but find that the lamb really needs the low and slow temperature for best results. If using lamb leg, make sure you find one that fits into your slow-cooker!

Make Ahead

Marinate the lamb up to a day in advance OR cook in the slow-cooker and refrigerate the potatoes, slow-cooked juices and lamb separately in airtight containers. When you would like to serve, reheat the components in the microwave or in the slow-cooker (it will take 1–2 hours on high to reheat), then finish the process of roasting the lamb in the oven as per the recipe. This is a great method for when you are entertaining.

Leftovers

Keep the leftover lamb, potatoes and gravy separately in an airtight container in the fridge for up to 3 days or freeze just the lamb with the gravy for up to 3 months. Thaw completely overnight in the fridge prior to reheating. Try Greek Slow-roasted Lamb Shoulder Tacos or Mediterranean Leftover Lamb Pizza if you’re wanting a delicious way to use up the leftovers!