Can a leg of lamb be cooked in a slow cooker?

Absolutely. A Costco lamb leg slow cooker method is one of the most effective and foolproof ways to cook lamb. Slow cooking allows the meat’s connective tissue to break down over time, resulting in a tender, fall-apart texture that’s difficult to achieve in the oven without constant monitoring. The slow cooker keeps the lamb moist and infuses it with the flavors of garlic, lemon, and herbs. Plus, it produces a built-in sauce from the braising liquid—no gravy required. Whether it’s boneless or bone-in, a Costco lamb leg slow cooker recipe delivers exceptional results with minimal effort.

How to cook the lamb from Costco?

To cook the lamb from Costco, especially the bone-in leg , you simply need the right seasoning, a few pantry staples, and a slow cooker. The best method is the Costco lamb leg slow cooker technique, which involves stuffing the meat with garlic, rubbing it with spices like paprika and oregano, and slow cooking it in a lemon-wine-herb broth. Here’s a simplified process: Make deep cuts in the lamb and insert garlic slivers. Rub with salt, pepper, paprika, and garlic powder. Sear if desired. Add onions, herbs, lemon juice, wine, and broth to the slow cooker. Place the lamb inside and cook on LOW for 7–8 hours . This approach brings out the full flavor of the Costco lamb leg slow cooker dish and produces consistently tender meat.

Is lamb better in the oven or slow cooker?

Both methods have their merits, but for busy home cooks or anyone who values convenience and consistent tenderness, the Costco lamb leg slow cooker approach is far superior. While oven roasting can give you a blushing-pink center, it also requires precise timing and the risk of drying out the meat. In contrast, the slow cooker guarantees juicy, fork-tender lamb with less oversight. It also simplifies prep, eliminates the need for frequent basting or checking, and naturally creates a flavorful sauce. For family dinners, holidays, or meal prep, the Costco lamb leg slow cooker method is hands-down the best choice.

Why is Costco lamb so cheap?

Costco is known for sourcing high-quality meat at bulk prices, and their lamb is no exception. Most Costco lamb leg cuts come from Australia or New Zealand , where lamb is grass-fed and raised with minimal additives. Because Costco buys in massive quantities and sells directly to customers, they’re able to offer premium lamb at lower prices than traditional butcher shops. This affordability makes the Costco lamb leg slow cooker recipe one of the best value meals you can make. You're getting restaurant-quality flavor at a fraction of the cost—and with very little hands-on time.

Costco Lamb Leg Slow Cooker – The Best Greek-Style Recipe for Juicy, Tender Meat

Name: Costco Lamb Leg Slow Cooker Wonder – Juicy Perfection for Special Occasions
Prep time: 10 min
Cook time: PT-487197H54M5S
Total time: PT-487197H54M5S
Yield: 4
Cuisine: Greek
Ingredients: 12 cloves of garlic, peeled; ▢7 lb / 3.5 kg leg of lamb (Note 1); ▢Salt and pepper; ▢3 tsp paprika powder; ▢3 tsp garlic powder (or sub with onion powder); ▢2 tbsp olive oil; ▢2 large onions, quartered (white, brown, yellow, red); ▢10 sprigs of thyme; ▢3 sprigs rosemary; ▢3 tsp dried oregano; ▢3 dried bayleaves (or 5 fresh); ▢1/2 cup / 125 ml lemon juice (2 – 3 lemons), plus more to taste; ▢1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt); ▢2 cups / 500 ml chicken broth (liquid chicken stock)

Description

Cooking costco lamb leg slow cooker in an instant pot is not only easy, it’s also incredibly tender and flavorful. This Keto Easter dinner comes together in under an hour!

Ingredients

Scale

12 cloves of garlic, peeled

▢7 lb / 3.5 kg leg of lamb (Note 1)

▢Salt and pepper

▢3 tsp paprika powder

▢3 tsp garlic powder (or sub with onion powder)

▢2 tbsp olive oil

▢2 large onions, quartered (white, brown, yellow, red)

▢10 sprigs of thyme

▢3 sprigs rosemary

▢3 tsp dried oregano

▢3 dried bayleaves (or 5 fresh)

▢1/2 cup / 125 ml lemon juice (2 – 3 lemons), plus more to taste

▢1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)

▢2 cups / 500 ml chicken broth (liquid chicken stock)

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Instructions

Preheat oven to 240°C/465°F (220°C fan). (Note 2)

Use a small knife to make around 25 incisions all over the lamb, with most on the top.

Cut around 6 cloves into slivers and stuff them into the incisions.

Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.

Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.

Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).

Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 – 1/3 of the way up the height of the lamb.

Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)

Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.

Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.

Remove cover and roast for a further 20 – 30 minutes (to brown). (Note 3)

Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 – 40 minutes.

Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off – I get 3/4 – 1 cup. There should be 2 – 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.

Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

Notes

1. I used a full leg of lamb which is too long for most roasting trays. If you buy it from a supermarket, typically the shaft (bone) will be cut so it bends so it can fit into the pan. If you purchase it from a butcher, ask them to do this for you because you need the roast to fit flat in a roasting pan so it can lie submerged in the braising liquid.

Nutrition

Serving Size: 6
Calories: 432kcal
Fat: 25.82g
Carbohydrates: 1.02g
Fiber: 0.38g
Protein: 44.7g