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…
Heads-up, 4.5 hours at 335 or 325 gets a very well done piece of meat. I suggest you give it 10 minutes at 450 to crisp up the outside and then take it way down to 275-300. You can always cook it longer if needed or sear some pieces in a pan before serving.
Hi Oscar – thanks for that feedback. WHen I slow cook I do aim to get the lamb leg well done and fall apart tender. I have other recipes for roast lamb that is not slow cooked! N x
Cooking two large legs of lamb at same time. Will cooking time be longer and should I cook on bottom tray of oven (fan forced). Also as large legs, trays won’t be placed in same direction, does this matter? Thank you!
Hi Anna – if you cook in two separate pans the cooking time should be the same as for one leg. The direction of trays on a roast like this shouldn’t affect the outcome! N x
I have a 7.5 leg of lamb, how long would you cook that for with this recipe? When you flip to crisp the top do you up the temp?
Hi JM – see the roast times in te notes under the recipe – yours should be fairly close to the timing for 6.5 – maybe a bit longer, you will just have to check it. Otherwise follow the recipe for finishing it. N x
Thank you so much!
My pleasure! N x
I had an extra leg of lamb from our county fair and tried this recipe on a nice snowy day. I feel like I just got home from a fancy restaurant and I don’t feel like I was cooking all day. This recipe is AMAZING!!! Definitely going to make it again. I already can’t wait to eat the left-overs for lunch tomorrow! Thank you!!!
I am so happy you liked it Cheryl! N x
Scaled this down to 3.5hrs + 45 min browning for my 1.2kg leg of lamb and it was simply delicious – thank you 🙂
Thanks for that tip Gillian! N x
Lovely. I put a whole carrot in with the onions and garlic and instead of sieving it I took out most of the garlic but whizzed the carrots, onions and some garlic in the gravy with a hand blender before making the gravy.
Can you make this in a Dutch oven?
Hi there!! Made this last night and just wanted to thank you for the awesome recipe. This will be my goto recipe for roast lanb from now on. Last thing Hubby said this morning, leaving for work, was about how he was looking forward to leftovers tonight!!
Hello 😃 I cooked this today as a gift for a friend. They cannot collect it today. Can I please ask how to store and reheat the lamb leg? I am worried it will get tough and dry. Thank you 🙏
Hi Georgie – just refrigerate in the liquid then reheat it covered with foil in the oven. It should not dry out as it is slow cooked! N x
This was so good and the first time I have ever roasted a leg of lamb. I had plenty of pan juices for gravy and it was very flavoursome. My lamb was boneless though but I still followed the roasting times and it turned out just right. Served it with your baked Mac n cheese too. Thanks Nagi! It was a hit!
Can someone please help me with step 3, which says place ‘right side up’, refer to note 2. Note 2 talks about the upper side and under side… but it doesn’t say which of these is the right side? (Also note, there is a typo in the video, the print text overlay says to cook at 170/325 whereas it should be 170/335, per instruction 1)
Hi Hamish – In Note 2 it says that the upper side of the lamb is the rounder side with more fat so in Step 3 you put the lamb in the pan with the upper side facing up. You then flip it in Step 5 so the bigger bit of the leg is in the liquid. I will note that temperature change next time I edit the video – 325 to 335 won’t make much difference in your outcome – let me know how it turns out! N x
So the fatty side cooks face down for the most part? Is the leg of lamb submerged in a lot of the liquid while cooking? My pan is large I am afraid it will not be submerged
We made this for my mother-in-law to celebrate her birthday and everyone was raving. It was decided at the table that from now on, this is the only way to cook lamb. Definitely better than a date with Tom Cruise. 😉
😂 Nice one! N x
Unreal recipe. So so easy and cooks the lamb up just perfectly. This is going in the family recipe box.
Sorry Nagi. Think l posted without rating. Oops. Definitely 5☆
This was excellent. Thank you Nagi. Made it with a boned leg of lamb. Serious oversight on my part but, l didn’t have enough garlic to put the whole halved head in 😳 so l used an extra onion. Replaced the water with ½c red wine and ½c water and as l don’t like gravy, once I’d poured off the fat to roast the potatoes, l reduced the cooking liquid and served it as an onion jus with the meat. The flavours were excellent and the meat was fall apart tender. I think the biggest bonus from cooking it covered and with liquid is there was very little shrinkage.
Thank you for the recipe. Looks delicious. I don’t eat beef. Is there a replacement for the beef stock/broth
A savory all-purpose non-meat broth is made by simmering, ten minutes covered, 2 cups of water with 3 or 4 garlic cloves, 3 sprigs of sage, 3 bay leaf, one dozen black peppercorns & 2 tbsp olive oil. Use for any soup, all vegan dishes and for cooking chicken, lamb, goat etc.
WOW this is THE best lamb I have ever cooked. I just finished eating the shank before feeding the family (wasn’t sharing that 😜). So tender and fal, apart and so much flavour. It pinned this one.
Made this for Christmas and tossed it in a rocket salad with sweet potatoes and pine nuts- it was a huge hit!! then we used the gravy for some left overs and potato the next day.
This was my first time cooking a lamb leg and it was delicious and tender. Gravy was a plus! Although the lamb leg was 6 lbs., it only took a total of 4 hours for the meat to fall off the bone and brown. Will be making it again!
I am so glad that you liked it Barbara! N x
Hi Nagi I have a leg of mutton and thinking of following this recipe. Would it work with a mutton too?
love your work.
Cheers
I think it would Darren although I haven’t tried it with mutton myself! N x
this recipe came out just as yummy as promised even though I had only 1/2 the amount of garlic needed and had to substitute with some garlic powder. Thanks for a great Christmas dinner!