In the kitchen with Porter Davis Homes

11 September 2020 - 3 min read

Slow cooked roast leg of lamb by Megan

Learn how to make Medium Density Consultant Megan’s roast lamb specialty.


  • Leg of lamb (2kgs)
  • 1tbsp olive oil
  • 2 cups of beef stock
  • Salt & pepper
  • 2 garlic cloves (minced)
  • 2 1/2tsp of either fresh rosemary or thyme (finely chopped)

Gravy Ingredients

  • 3tbsp butter
  • 3tbsp flour
  • 2 cups of the braising liquid from your slow cooker (strained)
  • Salt & pepper to taste


  1. Prepare your lamb by drizzling with olive oil and rubbing in the garlic, salt, pepper and rosemary or thyme
  2. Place lamb in the slow cooker and pour in the beef stock
  3. Cook on low for approximately 10 hours
    Optional – take it to the next level:
  4. Transfer the lamb onto a baking tray and drizzle with olive oil, then bake in the oven at 180 degrees (fan forced) until browned

Gravy Instructions

  1. Strain the braising liquid from your slow cooker to prepare your 2 cups
  2. In a saucepan, melt butter over medium heat, add flour and cook for 1 minute
  3. Gradually add in braising liquid, mixing as you go to avoid lumps
  4. Increase heat to medium to cook and stir regularly