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 roasted a 2.6kg lamb leg at 170c for 5 hours and ended up with a very dry tasteless leg and no juices… Just black char at the bottom of the pan… 😭 There goes the family dinner…
Did you use a fan forced oven? If so 170 is not the temp to use but 150.
Given the number of successful reviews I think it’s possible you did something wrong. I am planning to make this today and have just noticed that the cooking temperature should be 150 degrees for a fan assisted oven, rather than 170, maybe this was the problem. It’s also important that the tray does not dry out – was there still plenty of liquid in the tray when you turned the leg over before roasting for the last 45 mins? Perhaps this would be a good time to add some more broth if necessary? Hope that helps! :o)
I just want to express how thankful I am for all the recipes you share. I did this recipe on Christmas day and with it being my first roast, I was a bit nervous. But boy did everybody love this! The meat was so tender and was literally just so tender, we didnt need a knife to cut through! Thank you, Nagi
Nagi thank you for this delicious recipe, it has been my go to for quite some time! For Christmas I will be roasting two legs in the oven at the same time and was wondering if I would still use the same cooking time for the weight?
Is there a recommended time to remove the lamb from the fridge in advance before it goes in the oven? Making this for Christmas Eve dinner.
Update. Left it out for 2 hours before prep and putting it in the oven for the first 5 hours. It was perfect!
I bought a boneless leg of lamb that’s a little over 3 lbs. How long should I cook it for?
I have made this twice. Easter and again this past summer during a lovely/rainy cool spell. I am back to review and make this for Christmas Day! This recipe is amazingly delicious and easy. TY
This was delicious! The preparation was simple and the house smelled delightful. The meat was on the dry side but with the very flavorful gravy it was perfect!
Beautiful lamb! Such a hit with my in-laws that I want to make it for a Christmas dinner my family. Any hints on cooking it the day before and reheating it Christmas day?
Can you help me figure out how long to cook a 15 lb leg in a convection oven. I’m having a hard time finding the information anywhere online.
It was given to a friend of ours who’s family raises sheep and they asked me to undertake the task of cooking it. I had no idea what I was getting into, but really don’t want to mess up a cut of meat that big. What should the roasting temperature be when it’s done? Maybe I can just watch it and hope for the best.
You could take it to a butcher and see if they can cut it into two? Did you end up cooking it as is?
Hi Kathryn – Where did you get that?? The biggest leg I’ve ever seen was 8 lbs! Are you sure it’s lamb? N x
Hi Nagi, can I use this recipe for 1.3kg leg roast boneless (lamb)? Also can I use it in the slow cooker if so, how long? Thanks so much
I’ve cooked this lamb at least 11 times. It’s fabulous! I add some red wine instead of water to give it an extra delicious gravy. Definitely family favourite.
Hi Mary – this is the recipe for the slow cooker – cook times for boneless are in the notes: https://promotown.info/slow-cooker-roast-lamb-leg/#wprm-recipe-container-20828%3C/a%3E N x
I can’t even find a 2kg leg ag the moment so have a 1.1 small one…. Should I just halve the cooking time or??
Hello, do I take the fat off the lamb before turning it over?
No Phoebe – just turn it over! N x
If I am cooking two 2.5kg legs, do I need to double the time? As if it were a 5kg leg? Or do time and temp per the weight of 1 of the legs, but cooking both at the same time?
If you are cooking 2 it’s best to do them as written in two separate pans and cook time will be as written in the recipe. Cook time is more to do with the size of the piece of individual meat rather than the total amount in the oven. Hope that helps! N x
I have a 3.3kg mutton shoulder, do you still follow the cooking timetable? Can you add red wine with the stock and water or substitute water for red wine ?
I made this recipe with a 3.5kg leg of lamb and it was totally moreish so tender and juicy. The best way I have ever cooked lamb. Thank you for this wonderful easy recipe that produced such an amazing result. Highly recommended. Could I use 2 smaller half leg lamb of 1.5kg each for this recipe instead of 1 large lamb leg with shank? if so would I alter cooking time and by how much? Thank you.
Hi Donna…just follow the chart for cooking times at the bottom of the recipe for the size of half leg that you get. N x
Hi!
Can I skip the beef broth?
I want to move the liquid to a stove top pan to make gravy. And leave the lamb in warm pan to sit for a bit till everything is done. How much liquid is needed to make gravy? I have the flour and water measurements but not lamb liquid.. if you could help thank you!
Seriously great roast lamb. I always try a different recipe when I do a roast lamb and this is 100% the best I have ever done.
Hi Nagi, the four stars is from my side not yours the meat was beautiful as you said fell of the bone but I had aloooot of liquid when I took it out to remove the foil. I took about 3 cups of juice out and left the rest to use for gravy and browning portion of the recipe. Is this normal to have that much juice?
Super easy and super delicious!!! Perfect gravy too!
Thanks Nagi
Lamb was beautiful, great recipe!! Thank you!!
Thanks! N x