Slow Cooked Leg of Lamb

There is nothing more lusciously delicious on a cold night than a slow cooked leg of lamb in a rich delectable sauce. The smell throughout the house is a welcome to everyone.

The base of this recipe was given to me by a friend, and I am unsure where it came from. I have modified it as I love sauce, especially when it is slowly cooked with the juices of a beautiful cut of meat.

This would have to be one of the easiest dinners you could prepare. Set the slow cooker in the morning and return from work to have dinner ready. It's so good you could eat it on it's own, served on fresh breadrolls or make into a meal with baked vegetables or mash.

I cooked the lamb for 8-9 hours until the lamb was falling off the bone (depending on size of lamb leg or shoulder). Serve it by slicing it, or as a great rustic meal by shredding the meat. Make sure you have plenty of this delicious sauce.

Lusciously Tender Lamb Leg

Serves 4-6

3 kg leg of lamb (or large enough to feed a family. Lamb shoulder can also be used)

2 x 400g cans of Campbells Cream of Mushroom Soup

2 large brown onions, finely diced

2 sachets salt reduced French Onion Soup Mix

8 heaped tablespoons of mint jelly


1.  Place the lamb leg in the slow cooker. Scatter the diced onion around the lamb.

2.  In a bowl, mix the mushroom soup, French onion soup mix, and mint jelly until well combined. Pour over leg of lamb.

3.  Set slow cooker to cook on low 7-8 hours or until meat is falling off the bone. Can be cooked on high 3-4 hours in slow cooker.

4.  Remove lamb carefully as meat will be tender. Serve with sauce and any vegetables of your liking.