Slow roasting huge leg of lamb

[Maskless]

Would it be wise to roast a leg of lamb wrapped in foil all day 6-8 hrs on a low (electric oven) setting, or would it just dry out horribly?

The reason for asking is that I'd be out all day and have no timer on the oven.

Or would it be better to put it in the slow cooker in some sort of liquid?

I'd use the s.c. as it would be safer, & perhaps a splash of wine to make the gravy.

You could braise it - a couple of cms of water/stock/wine at the bottom. Will help keep it moist. Also a chopped onion, carrot, celery, garlic, herbs, bay etc will flavour the juice up, so that while the meat's resting you can just reduce it down for tasty gravy.
Start cooking at 200, just to get some heat into it, then foil on and down to 140-150ish.

www.bbcgoodfood.com/recipes/slow-cooked-leg-lamb

If it’s huge, are you sure it’s lamb? It might be hogget (2-toothed) in which case a low, slow cook will be fine.

Leg of lamb isn't too fatty so be careful it doesn't dry out. I'd use the oven in a deep tray with lid or foil lid and some stock like someone above said. Not sure why someone thinks a portable slow cooker is safer than an electric oven.
It will come out like pulled pork (but lamby obvs) if you slow cook it all day. Not my cup of tea but to each their own.
I'd recommend doing it Moroccan style with spices. Yummy.

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/slow-cooked-leg-lamb/amp

7 hour lamb- lovely

As long as it's well wrapped, and the temperature is low enough, it will be lovely and not dry out. I'd do it at about 150 degrees, then take the foil off and whack the temperature up really high to crisp up the outside a bit for 10 minutes, then wrap it up and rest out of the oven. It'll be melt in the mouth.