Slow Cooked Overnight Leg of Lamb

4 days ago 10

Shredded, slow-cooked meat with gravy on a platter, garnished with fresh thyme. Two forks are on the side.

Succulent, slow cooked leg of lamb, infused overnight with wine, garlic, and aromatic herbs, then finished with a luxurious sherry-infused gravy. Whether you use the oven or a slow cooker, this dish is guaranteed to impress!

Flavor Profile: Savory, rich, and melt-in-your-mouth tender. This lamb is slow-roasted with garlic, white wine, and herbs, then topped with a velvety sherry gravy that’s straight-up restaurant-level.
Difficulty Level: Beginner-friendly! This recipe feels fancy, but it’s mostly hands-off. Just sear, pour, and let it roast low and slow.
What You’ll Need: Leg of lamb, olive oil, garlic cloves, onions, bay leaves, fresh thyme or rosemary, whole black peppercorns, dry white wine, dry sherry, chicken or lamb stock, soy sauce, butter, flour, white wine vinegar, salt.
Equipment: Large skillet or Dutch oven, roasting pan or slow cooker, foil, sieve or strainer, saucepan, whisk, tongs, meat thermometer (optional but helpful).
Top Tip: Don’t skip the sear! Browning the lamb before slow cooking adds serious depth and richness to the final flavor.
Make Ahead Note: You can make this a full day ahead. Store the lamb and strained cooking liquid separately in the fridge, then reheat gently before serving.
Time-Saving Hack: Use store-bought stock and pre-smashed garlic to shave off a few minutes of prep. You can even skip the straining step if you’re short on time—just skim and pour.
Ingredient Swap: No dry sherry? Sub in more white wine or a splash of apple cider vinegar for brightness. No fresh herbs? Use a teaspoon of dried rosemary or thyme instead.

A white plate filled with mashed potatoes is topped with succulent, slow-cooked beef. Rich gravy cascades over the dish from a white jug, and delicate thyme leaves are sprinkled on top for garnish.

There’s something wildly comforting about waking up to the smell of dinner already done. The first time I made this slow-cooked overnight leg of lamb, it was one of those cool-weather weekends where you want your house to smell like garlic, herbs, and coziness. I threw everything together the night before—just a quick sear, a pour of wine and stock, and into the oven it went. By morning? The lamb was fall-apart tender, rich with flavor, and bathing in a savory little pool of wine and sherry gravy. It was low-effort, high-reward, and honestly? I’ve been hooked ever since.

JUMP TO RECIPE

The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!

Step By Step Instructions

Okay—this right here? This is how you wake up to magic. We’re making Slow Cooked Overnight Leg of Lamb—juicy, fall-apart tender, and packed with flavor that feels like a hug.

Start with one whole leg of lamb—about 6 and a half pounds. Generously salt it all over and let it hang out at room temp for 30 to 60 minutes.

A raw, marbled leg of lamb sprinkled with coarse salt rests on a white background, hinting at a delightful overnight transformation into a slow-cooked masterpiece.

Add 2 tablespoons of olive oil to a large skillet or Dutch oven. Sear the lamb on all sides—about 3 to 4 minutes per side—until golden and caramelized. This step builds serious flavor.

A large leg of lamb with a crispy crust is resting in a blue pot. The creamy interior cradles the slow-cooked meat, with juices pooling around it, indicating an overnight cook for tender perfection.

Transfer that beauty to a large roasting pan. Now, toss in 6 smashed garlic cloves, 2 sliced onions, 2 bay leaves, and a few sprigs of thyme or rosemary. These are just for the flavor base, so no need to be fancy.

A perfectly roasted leg of lamb rests on a bed of sliced onions and sprigs of herbs in a metal baking dish, its golden-brown exterior achieved through slow cooking.

Slide it into a low oven—250°F—for 7 to 8 hours. Yes, overnight. Yes, that’s the dream.

By morning? The lamb is falling apart. Juicy, tender, rich with all that slow-cooked goodness.

Strain out the cooking liquid and set it aside for gravy—discard the solids. Skim off any fat on top.

A slow-cooked roast, possibly a leg of lamb, with sliced onions in a baking dish filled with rich brown sauce or broth.

Melt 4 tablespoons of butter, whisk in 4 tablespoons of flour, and let it cook for a minute. Slowly add your strained stock and whisk till smooth and thick. Finish with 2 teaspoons of white wine vinegar for a little zing. Taste. Adjust. Feel fancy.

Close-up of tender, slow-cooked pulled pork with crispy edges, topped with gravy and garnished with fresh thyme, on a tray. A fork is placed at the bottom right corner.

Shred or slice your lamb, spoon that dreamy sherry gravy over the top, and get ready for your people to lose their minds.

Perfect for holidays, dinner parties, or just a cozy Sunday that calls for something special. Slow-cooked lamb, overnight love, minimal effort, maximum wow.

Close-up of a plate with tender, slow-cooked beef pieces covered in gravy. The beef is garnished with fresh thyme sprigs, and gold utensils rest in the background.

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Let’s Make 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.

Prep20 minutes

Cook8 hours

Total16 hours 20 minutes

Resting or Overnight Storage: 8 hours

Serves: 10

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
▢ 1½ cups dry white wine
▢ ⅓ 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

Oven Method

Generously salt the lamb on all sides and let it sit at room temperature for 30–60 minutes before cooking.
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the lamb on all sides until golden brown, about 3–4 minutes per side.
Transfer 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).
Add garlic, onions, bay leaves,thyme, and peppercorns to the roasting pan as a flavor base (they will not be served).
Pour in the white wine, sherry, stock, and soy sauce
Cover the roasting pan tightly with foil.
Roast at 250°F (120°C) for 7 to 8 hours or until the meat is fall-apart tender.
Remove the lamb from the pan and set it aside to rest.
Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.

Store and Reheat

If 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.
Take 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.
Cover and gently heat over low to medium-low heat, basting occasionally, until warmed through.

For The Gravy

Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.
Slice or shred the lamb and serve with the rich, thickened sherry gravy.

Slow Cooker Method

Pat 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.
Using 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.
Pour 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.

For The Gravy

Remove the lamb from the slow cooker and set it aside to rest.
Pour the cooking liquid through a sieve into a saucepan, discarding the solids. Skim off any excess fat.
Melt 4 tbsp butter in the saucepan over medium heat. Stir in 4 tbsp flour and cook for 1 minute to form a roux.
Slowly pour in the strained stock, whisking constantly. Raise the heat to high and simmer for 2–3 minutes to develop a deeper flavor.
Stir in the white wine vinegar and taste the gravy. Adjust the seasoning and flavor balance with more salt or vinegar as needed.

Keep Warm

Return the lamb and gravy to the slow cooker on keep warm until ready to serve.

Tips + Notes

Give the Salt Time to Work: Salt your lamb at least 30 minutes before cooking. This helps season the meat deeply and enhances tenderness.
Don’t Skip the Sear: Browning the lamb first adds tons of flavor. It’s worth the extra few minutes, promise.
Use the Right Pan Size: A deep roasting pan (at least 3–4 inches deep) keeps your liquids from evaporating too quickly and prevents spills.
Cover It Well: Tightly sealed foil locks in steam, keeping the lamb juicy and cooking it evenly. No peeking!
Use a Meat Thermometer (Optional but Helpful): You’re looking for super tender, not just “done.” A thermometer should read around 190°F (88°C) when it’s ready to shred.
Strain for a Smooth Gravy: Pouring your cooking liquid through a fine mesh sieve removes bits and herbs, giving your gravy a silky finish.
Skim the Fat: Don’t skip skimming. Lamb fat can be a bit intense. Skimming makes the gravy taste clean and rich—not greasy.

Storage & Freezing Instructions ❄

To Store:
Cool the lamb completely. Store it in an airtight container with some of the strained cooking liquid to keep it moist. Refrigerate for up to 4 days.

To Freeze:
Shred or slice the lamb and freeze it with a bit of cooking liquid in a freezer-safe container or bag. It will keep for up to 3 months. Freeze the gravy separately in a small container.

To Reheat:
Thaw overnight in the fridge if frozen. Reheat in a skillet or Dutch oven over low heat with some reserved cooking liquid. Cover and baste occasionally until warmed through.

Nutrition Information:

Nutritional Data Disclaimer

Course:Dinner, Main Course

Keyword:Slow Cooked Overnight Leg of Lamb

FAQs

What can I use instead of dry sherry?

You can substitute extra white wine or a splash of apple cider vinegar for acidity. For a sweeter edge, try a bit of marsala or even a touch of balsamic.

Is it okay to leave the lamb in the oven overnight?

Yes! The oven stays at a low 250°F (120°C), making it perfect for an overnight roast. Just be sure your oven is in good working order and nothing flammable is nearby.

Can I use boneless leg of lamb?

Absolutely. Boneless works great—just reduce the cooking time slightly and check for doneness after 6–7 hours instead of 8.

How do I keep the lamb from drying out when reheating?

Add a splash of the reserved cooking liquid, cover tightly, and reheat slowly over low heat. Baste occasionally to keep things juicy.

What if I don’t have fresh herbs?

No problem! Sub 1 teaspoon of dried rosemary or thyme for each sprig. It’ll still give you those warm, cozy flavors.

What sides go well with this lamb?

Think mashed potatoes, buttery polenta, roasted root veggies, or a crisp green salad with lemony vinaigrette to balance the richness.

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