Slow Cooked Moroccan Lamb

Slow Cooked Moroccan Lamb Leg

Simple to make Slow Cooked Moroccan Lamb Leg is a succulent, melt-in-the-mouth dish with hints of Northern African aromatic flavors that taste absolutely divine.
Course Main Course
Cuisine Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Sugar Free
Keyword diabetic, gluten-free, Keto, lamb, lchf, low-carb, Moroccan, Moroccan Cuisine, Northern African, Northern African Cuisine, slow cooked, slow-cooker, sugar-free
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12 serves
Calories 232kcal



  • 1 leg lamb
  • 4 teaspoons garlic
  • 2 teaspoons Moroccan Spice Mix
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Juice of half a lemon and 3 slices of lemon


  • Baste the minced garlic over the leg of lamb
  • Sprinkle all of the spices over the leg of lamb. Squeeze the juice of 1/2 the lemon over the lamb leg and arrange the lemon slices on top of the leg.
  • Slow cook for 7-8 hours on low or until cooked through and tender. If you want the meat to be shredded you might have to cook it for longer
  • Pour off the majority of the juices, leaving a little in with the meat and simmer on the stove top until it reduces by one third to a quarter. Pour a little of the reduced juice over the lamb.
  • Slice the lamb. Serve the juices in a serving jug and add to taste.
  • Tastes delicious served with Cauliflower Mash and a side serve of low carb vegetables such as green beans. For a more Moroccan/Northern African theme, serve with Oven Roasted Pumpkin, Harissa Green Beans and Oven Roasted Moroccan Cauliflower. Traditional Cous Cous could be served for those not watching their carbs, or serve Low Carb Cauliflower Cous Cous.


Serving: 120gms/4 oz | Calories: 232kcal | Protein: 31g | Fat: 11g