This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.
After more ideas? Browse all my roast lamb recipes!
Slow Roast Leg of Lamb
I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside – either whole or butterflied – or long and slow so it’s ultra tender.
Blushing pink = meat thermometer or holding-your-breath-cross-your-fingers for that moment when you carve, hoping for juicy lamb rather than grey and dry. If that’s what you’re after, use this classic Whole Roast Lamb Leg recipe or my Greek Butterflied Leg of Lamb for a quicker boneless version – and yes, you really need a meat thermometer.
The easier way to roast Lamb Leg
If you’re after a much easier, less stressful way to roast lamb leg, cook it long and slow. You won’t need a knife to carve this. Just pull the meat off the bone with tongs.
And it’s Amazing. With a capital A!
Choose the best roast lamb recipe for you!
Ahhh, lamb, how I love thee! Some people love learning how to do fancy cake decorations. I admire from afar – I highly doubt you’ll ever see a towering 3 tier cake on here.
But big hunks golden brown roasted hunks of meat? THAT you will find here! 🙂 And I’ve shared quite a few roast lamb recipes over the years, so here’s a quick run down on each just in case this slow roasted version isn’t what you’re after:
Roast Lamb Recipes
Slow roasted lamb leg – THIS recipe, a leg of lamb slow cooked until the meat is fall apart tender!
Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
Slow Roasted GREEK Leg of Lamb – garlicky lemony lamb that is slow roasted until meltingly tender
Slow Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you will ever have!
Slow Cooked Lamb Shawarma – flavour bomb! Your favourite Lamb Shawarma, slow roasted and piled over couscous or stuffed in pita bread
See all Roast Lamb recipes
How to make slow roast Leg of Lamb
The leg of lamb is roasted on a bed of onion, garlic and rosemary which serves three purposes:
to keep the lamb elevated out of the pan juices for even cooking;
flavour the flesh that’s in contact with it; and
flavours the pan juices which is used to make the gravy.
All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.
For an incredible hands-off version of this slow roast leg of lamb, try the Slow Cooker Roast Lamb!
How to make gravy for Roast Lamb
Just set the pan on the stove, mix in flour, then the pan juices and water Cook until it becomes a gravy consistency, then strain. I doubt you’ll need extra salt but add a good grind of pepper if you’re so inclined.
A great gravy comes down to the flavour in the pan juices and this one knocks it out of the park!
Sides to serve with roast lamb
Complete your meal! Here are a few suggestions for sides that go really well with roast lamb:
I promised this was easy, and I meant it. It’s forgiving because if the meat’s not tender enough, you can just stick it back in the oven until it is – and you can cook for even an hour beyond necessary and it’s still going to be juicy.
If the gravy gets too thick, no dramas, just add a splash of water. If the gravy is lumpy, no worries, because in this recipe, it’s strained.
In short – it’s pretty hard to stuff up. If you’re a roast lamb first-timer, just give yourself a couple of extra hours because this lamb reheats great in the microwave or oven, as does the gravy.
Sunday night roast is never going to be the same again! – Nagi x
Just before you go!
Saturday 11 April 2020 – That you are here, looking at this roast lamb recipe for Easter 2020 fills my heart with happiness because it says that you are in some way able to hold onto Easter traditions, despite being stuck at home and unable to celebrate with extended family.
But for many healthcare workers around the world, including my hometown of Sydney, they will be working too hard to celebrate Easter. These brave men and women who are literally risking their lives to save ours.
I feel morally obliged to do something, so I am running a program where you can buy a meal from a local business for our overworked Frontliners. Too exhausted to cook, many are turning to fast food and those who try to cook are faced with empty supermarket shelves.
If you would like to Shout A Meal for a Sydney Frontliner to express your thanks, please click here for my fundraiser and here is more information about my program “Shout A Meal”.
Thank you for reading, and Happy Easter! – Nagi x
Slow Roast Leg of Lamb
WATCH HOW TO MAKE IT
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Slow Roast Leg of Lamb
Ingredients
- 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
- Salt and pepper
- 1.5 tbsp olive oil
- 1 whole garlic head , unpeeled, cut in half horizontally
- 1 onion , quartered (unpeeled is fine)
- 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
- 3 cups beef stock/broth , low sodium (or homemade)
- 2 cups water
Gravy:
- 4 tbsp flour (white)
- 1 cup water
- Salt and pepper , to taste
Instructions
- Preheat oven to 170°C/335°F (standard) or 150°C (fan).
- Place garlic, onion and rosemary in a metal roasting pan.
- Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.
- Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)
- Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
- Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
- Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
- Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
- Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).
Gravy:
- Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
- Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
- Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
- Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.
Serving:
- The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!
Recipe Notes:
6. Calories in the nutrition are higher than actual because I do not know how to adjust for the fat that is skimmed off the liquid before making the gravy. I usually throw out about 1/3 cup which means the calories is probably closer to 500 calories per serving, and that’s assuming all the gravy is consumed.Nutrition Information:
Originally published Mary 2017. Updated for housekeeping matters April 2020 – no change to recipe!
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years! Here are some of my favourites – or browse the whole recipe collection.
Best of Sunday Supper Roasts
Life of Dozer
The time I had ambitions for him to be the next Kleenex puppy…
I made this at Easter and it was fabulous and I’ve been raving about it to family and forwarding the recipe to every foodie I know! It literally fell off the bone and was so tender and simple. I’m going to make 2 legs in the same pan this weekend. I assume that’s OK and I would just double the recipe? Thanks!
Yes that’s fine Lucy. They should take the same amount of time – just don’t crowd the pan! N x
I made it again for Canadian Thanksgiving with your brined turkey. Amazing!! I’m so grateful I found you and hope you come to Canada for a book tour.
Wow, this is absolutely delicious. My Greek wife and lamb-obsessed son completely devoured it. I managed to get a few bites, too, thankfully!
That’s amazing Jeff! I’m glad you all liked it! N x
THIS IS HOW LAMB SHOULD BE COOKED!!!!! ABSOLUTELY AMAZING.
WOO HOO Keith!!! N X
This was amazing. Succulent, flavourful and very moreish. Definitely going in the recipe book I keep for favourites!
I have a question. This Sunday the 24th is Orthodox Easter and I’m cooking the leg. Can I marinate it in the marinade for the shoulder first before cooking it in the stock?
I made the shoulder using your 12 hr. Recipe and it was FANTASTIC! Thanks!
Yes you could Virginia – marinade makes everything better!! N x
Hey Virginia
Snap! I’m making this for Easter Sunday lunch today too! I got up 6 am this morning to put the lamb in the oven (having prepped everything last night), Now I’ve got FOMO about your marinade idea. Hristos Anesti!
It will be great Pene! Do the marinade thing next time!! N x
Made this exactly as written. Absolutely delish and truly fall off the bone. Thank you for a wonderful and super simple recipe!
Omg! Made this for Easter lunch and it was perfection!
Woo hoo Robyn!! I am so glad that you enjoyed it!! N x
I have a 3 lb leg of lamb…how long should I cook this?
I haven’t tested one that small Tracy but start checking it about an hour earlier than the 4lb size as it won’t take as long! N x
Made this at Xmas and was amazing. I then made it for my parents who are very picky with food and as Moroccans like very well seasoned food, however they LOVED it and I’ve made it for them 3 times again. Thanks xx
Woo hoo Nizha!! I am so glad that you (and your parents!) enjoyed it!! N x
Magi my girl! Another winner! Roasted indirectly on my Weber Q 3200 and bloody brill! Perfect Easter Sunday roast xxx much love to you
I am thrilled that you liked the lamb Sarah!! N x
Easter Sunday dinner, OMG delicious and that gravy!
Think I might just slow cook my lamb roasts from now on. I’m not the most accomplished cook, nailed this though, that’s how easy it is : )
I am so glad you enjoyed it Karen!! N x
Best ever leg of lamb. I’ve tried many of your recipes and they AlWAYS work, 100%. This Easter for example, everyone asked for the recipe for your Hot Cross Buns, they were so good. I also enjoy reading your intros too the recipes, tipps and notes. Well done, Nagi, I love your work!
Thanks Petra! I am happy you like the recipes!! N x
Excellent! Made this for Easter dinner and it was fabulous! Thank you
Hello, I see that you don’t sear this roast … is there a benefit to doing so before turning upside down and slow roasting for hours? Thank you in advance.
Can you use a glass pan instead of metal?
Yes Vivienne I think that would work fine just keep an eye on the liquid level so it doesn’t dry out. N x
So glad I found you! I always managed to ruin lamb and gravy until I tried this recipe. This is the family’s special occasion meal now. When we’re all coming together I ask them what shall I cook? The unanimous answer – make that lamb again!😊
Nagi, I have made this a couple of times but with breaks in between and each time have used boneless leg as it was what I could purchase at the time. Do you have any recommendations for cooking temp and time/alterations to your recipe?
It was delicious but I cannot remember what adjustments I made. I would love to hear your thoughts..
If it’s boneless it will cook slower than with the bone in Camille so you might need to cook it a bit longer! N x
Will this recipe stay the same for boneless leg of lamb as well? Thx!
It might take a bit longer for boneless Justin as bone in cuts cook faster but otherwise it will be the same! N x
Thank you, Nagi! Making it for Orthodox Easter this weekend. This recipe looks delicious.
Hi can this be made the same way in a slow cooker? How long please
Use this one for the slow cooker DOnia: https://promotown.info/slow-cooker-roast-lamb-leg/%3C/a%3E N x
Delicious. I generously sprinkled smoked paprika and garlic powder over the lamb as it seemed a good idea at the time. The smell while was cooking was divine and the taste? Bellissimo!!! The meat was so tender.
Woo hoo I am glad you liked it Laura!! N x