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Slow-cooker lamb leg roast

Slow cooker lamb leg roast

Total Time
8 hr 20 min
10 min
8 hr 10 min


Lamb leg roast, raw

1300 g

Ground paprika

1½ tsp


2 tsp, lamb

Brown onion

4 large, cut into thick rounds

Salted anchovies in oil, drained

4 medium, chopped


4 clove(s), thinly sliced

Fresh rosemary

½ cup(s), sprigs

Salt reduced chicken stock

1 cup(s), (250ml)

Oil spray

2 x 3 second spray(s)


  1. Rub lamb with paprika and seasoning. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a clean board and set aside to cool slightly.
  2. 2 Meanwhile, lightly spray same pan with a little more oil. Cook onions for 2 minutes each side or until golden. Place in base of a 4.5-litre (18-cup) slow cooker.
  3. Use a small sharp knife to cut 12 deep slits into meat. Stud with pieces of anchovy, garlic and rosemary sprigs.
  4. Place lamb on top of onions in slow cooker and pour in stock. Cook, covered, on low for 8 hours or until lamb is very tender.


To serve, squeeze fresh lemons over lamb and add mixed salad leaves. If you are not a fan of anchovies, don’t worry. Once it’s cooked it just adds a savoury salty flavour to the lamb that does not taste at all fishy.