Instant Pot Pulled Lamb Leg

This Instant Pot Pulled Lamb Leg is the perfect easy lamb recipe. Prep is fast and simple and you'll get flavor packed melt-in-the-mouth meat every single time. Instructions for how to make pulled lamb leg in the slow cooker and oven are also included in the post.

The pressure cooker makes quick work of slow cooking. Even though the cooking time is cut by hours, the connective tissues will still be broken down perfectly resulting in fork tender meat the whole family will love.

This pulled lamb leg recipe is hands down my favorite way to cook lamb as it is packed full of amazing flavor.

The best thing about my Instant Pot shredded lamb is you can use the pan juices as a ready made gravy.

Why You'll Love This Pulled Lamb Leg

• Pulled lamb is packed full of flavor and in my opinion the best cut of lamb.
• A great make ahead dish, double up the recipe - enjoy some now and freeze the rest for a quick and easy dinner another day.
• This recipe includes a tasty gravy made from lamb juices
• This simple recipe is ultra versatile. You can serve pulled lamb leg with a whole variety of different dishes, from sandwiches and tacos to pasta to an easy shepherds pie.
• Try some of my other pulled meat dishes:
  • Instant Pot Pulled Pork
  • Instant Pot Pulled Beef
  • Pulled Pork Tacos
  • Pulled Chicken Black Bean Chili

Pulled Lamb Leg Ingredients

Find the full list and quantities in the recipe card below.

Lamb - I used boneless leg of lamb, you could also use shoulder of lamb but would need to adjust the cooking time as it's a larger joint.

Flour - I pat all-purpose flour onto the meat to thicken the gravy while the lamb cooks. You can substitute with gluten free flour if required.

Wine - I recommend using a good quality, full bodied red wine as this will impart lots of flavor into the meat and also the gravy.

Broth - I've used lamb broth, but chicken and vegetable broths would also work in this dish.

How to Make Pulled Lamb Leg - Step-By-Step

Find the full printable recipe below.

Instant Pot Instructions

Prepare the lamb leg by trimming any excess fat and seasoning generously with sea salt and pepper on all sides.

Heat olive oil in the inner pot using the sauté mode then use tongs to sear the meat well on each side in the hot oil until golden brown. Remove and set aside.

Add red onion to the pot and cook until starting to soften, around 5 minutes. Then stir in minced garlic, honey, bay leaf and rosemary.

Add wine and let it bubble for a minute or two. Remember to de-glaze the bottom of the pot, being careful to scrape up all the browned bits, which adds to the flavor. Then add the broth.

Pat flour onto the seared lamb - this will help thicken the sauce as the lamb cooks but will avoid clumps.

Put the flour seasoned lamb into the pot. Secure the lid and make sure the valve is set to seal. Select manual/pressure cook on high pressure for 75 minutes.

When cooking finishes let the pressure naturally release for 20 minutes. Manually release any remaining pressure if needed. Remove the lamb and place in a large bowl and let it rest for 10 minutes.

Shred the lamb with 2 forks, a potato masher or your hands, whichever way you prefer.

Meanwhile skim excess fat off the cooking liquid using a large spoon.

Strain the remaining pan juices and use as a delicious gravy and serve with the freshly chopped mint if using!

CROCKPOT/SLOW COOKER INSTRUCTIONS

Follow all the same steps then cook on low for around 8 hours until the meat is fork tender and reaches an internal temperature of 190ºF.

If your slow cooker doesn't have a sauté function, sear the lamb in a pan on the stovetop. Don't forget to deglaze the pan and scrape any juicy bits into the slow cooker.

OVEN COOK INSTRUCTIONS

Follow all the Instant Pot instructions except use a heatproof casserole dish or Dutch oven with lid to sear the lamb.

Add the lid to the dish and cook in a preheated oven oven for around 5 hours at 300°F/150ºc.

Again the meat is cooked when it is fork tender and reaches an internal temperature of 190ºF.

Frequently Asked Questions

How long does it take to cook lamb leg?

The answer is it depends!

Lamb leg can be cooked fast in a hotter oven at 400ºF/200ºC for 20 mins per 450g/lb plus an extra 20 minutes if you like to eat it pink.

But this recipe is for pulled lamb, which is always cooked low and slow. If you're oven cooking at 300ºF/150ºc allow for at least a few hours until the meat can be easily shredded. Or use the pressure cooker and the lamb will be done in under half the time.

Can I make this slow-cooked meat with a bone-in lamb leg?

Yes of course, the bone will also add extra flavor to the dish. You may need to adjust the cooking times a little, so that the lamb is fall off the bone tender. When ready to pull the meat, just discard the bone.

Saying this, you might have trouble fitting it in a standard domestic Instant Pot! If this is the case you can either remove the bone or opt for the oven or crockpot cooking methods.

What is the best way to pull lamb?

I like to use either a potato masher or 2 forks to separate and pull the cooked lamb apart. If you allow the lamb to cool completely, you can also use your hands.

Variations & Substitutions for Shredded Leg of Lamb

Alternative cuts of Lamb

You could use a bone in lamb leg, you would just need to adjust cooking times (and perhaps cooking method depending on the size) accordingly.

As an alternative cut you could also use boneless lamb shoulder which is great for cooking low and slow.

Lamb shanks are also very good slow cooked - try my Braised Lamb Shanks recipe.

Alternative seasonings

Red onion flavors the dish, you could also add in some diced carrot and celery.

If you don't want to use red wine, then I suggest adding a splash of balsamic, red wine or sherry vinegar along with the broth to cut through the richness of the meat.

I've added garlic, bay and rosemary to the cooking liquor, but you can add in other fresh herbs like thyme or parsley.

I like to keep my flavors simple but you could coat the lamb in a spice rub before cooking it.

Tips & Tricks For Making Instant Pot Lamb Leg

The best way to cook lamb leg is either rare and pink - or low and slow ( I personally always slow roast lamb, since the meat becomes melt in the mouth and you get amazing flavor). Slow cooking meat allows the connective tissue to break down resulting in beautifully tender meat.

The great thing about pulled lamb leg is it's almost impossible to over cook it. If you find it's not tender enough to pull apart, just cook it for a little longer.

If you don't have time to sear the meat and sauté the veggies separately - that's fine! You can put everything in together and the lamb dish will still taste amazing!

You can easily cook a smaller or larger piece of lamb for more people - just adjust the cooking time and amount of liquids accordingly. 

How To Serve Instant Pot Lamb Leg

Pulled lamb leg meat is really versatile and can be used in a variety of dishes. Here are some suggestions:

• For dinner it's wonderful with fluffy mashed potato.
• Enjoy hot or cold in sandwiches or pita bread, with fresh mint and a spoon of Greek yogurt.
• Great in a brioche roll with my Winter Coleslaw and some freshly chopped mint.
• Add lamb meat to a salad with lots of crunchy vegetables.
• Use as a taco topping on soft tortillas with my Quick Pickled Shallots.
• Layer with some spicy black beans in a quick and easy quesadilla.
• Top with mashed potato for a week night twist on Shepherds Pie.

How To Reheat Pulled Lamb Leg?

You can reheat pulled lamb leg in the oven or in a skillet on a low temperature (not too high otherwise the lamb will dry out.) Add some of the cooking juices to prevent the leftover meat from drying out.

How to Freeze Pressure Cooker Lamb Leg?

It's really easy to freeze pulled lamb leg. I like to cook double the portion, some to enjoy immediately, then freezing a second portion for an easy meal another day.

Once cooked and cooled, place the pulled lamb leg into freezer bags or an airtight container. Remember to add some of the cooking liquid which will help to keep the lamb moist.

Place in the freezer for up to 3 months, and defrost in the refrigerator before using.

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Printable Recipe

Instant Pot Pulled Lamb Leg

This Instant Pot Pulled Lamb Leg is the perfect easy lamb recipe. Prep is fast and simple and you'll get flavor packed melt-in-the-mouth meat every single time. Instructions for how to make pulled lamb leg in the slow cooker and oven are also included in the post.

5 from 6 votes

Print Recipe Share Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Ingredient, Main Course

Cuisine American

Servings 8

Calories 697 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tbsp Extra Virgin Olive Oil
• 4 lb Boneless Leg of Lamb - see note below
• 1 Red Onion - diced
• 5 cloves Garlic - minced
• 1 dash Honey
• 1 Bay Leaf
• 2 sprigs Rosemary
• 1 cup Red Wine
• 3 cups Broth - lamb, vegetable or chicken
• 1 tbsp All-Purpose Flour (Plain Flour) - gluten free if required
• Sea Salt and Black Pepper

Optional To Serve

• Handful Fresh Mint Leaves - chopped

Instructions

 

• Trim any excess fat from the lamb leg. Season generously with sea salt and pepper on all sides.
• Turn the Instant pot to the sauté mode. Add the olive oil and allow it to
• Use tongs to brown the meat well on each side in the hot oil. Remove and set aside.
• Add the red onion to the pan and cook until starting to soften, around 5 minutes. Stir in the minced garlic cloves, honey, bay leaf and rosemary.
• Add the wine and let it bubble for a minute or two. Remember to de-glaze the bottom of the pot, being careful to scrape up all the browned bits, which adds to the flavor.
• Add the broth.
• Pat the tablespoon of flour into the seared lamb - this will help thicken the sauce as the lamb cooks but will avoid clumps.
• Put the flour seasoned lamb into the pot. Secure the lid and make sure the valve is set to seal. Select manual/pressure cook on high pressure for 75 minutes.
• When cooking finishes let the pressure naturally release for 20 minutes. Manually release any remaining pressure if needed.
• Remove the lamb and place in a large bowl, Let it rest for 10 minutes.
• Shred the lamb with 2 forks, a potato masher or your hands, whichever way you prefer.
• Meanwhile skim excess fat off the cooking liquid using a large spoon. Strain the remaining pan juices and use as a delicious gravy.
• Serve with the freshly chopped mint if using!

CROCKPOT/SLOW COOKER INSTRUCTIONS

• Follow all the same steps then cook on low for around 8 hours until the meat is fork tender and reaches an internal temperature of 190ºF.
• If your slow cooker doesn't have a sauté function, sear the lamb in a pan on the stovetop. Don't forget to deglaze the pan and scrape any juicy bits into the slow cooker.

OVEN COOK INSTRUCTIONS

• Follow all the Instant Pot instructions except use a heatproof casserole dish with lid to sear the lamb.
• Add the lid to the dish and cook in the oven for around 5 hours at 300°F/150ºc.
• Again the meat is cooked when it is fork tender and reaches an internal temperature of 190ºF.

Notes

You can easily cook a smaller or larger piece of lamb for more people - just adjust the cooking time and amount of liquids accordingly. 

Nutrition

Calories: 697kcalCarbohydrates: 5gProtein: 38gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 166mgSodium: 488mgPotassium: 571mgFiber: 0.3gSugar: 2gVitamin A: 190IUVitamin C: 2mgCalcium: 46mgIron: 4mg

Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.

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