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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…
Absolutely amazing results and so easy!
Bugger the lamb has been in for almost 4 hours and just read it’s meant to be upside down
Never fear, just flip it now Elaine! N x
This is my go to roast lamb recipe, best ever
Very delicious. My favorite lamb roast
Hi Nagi, I have a Cole’s Half Leg of Lamb that 506grams. I’ve checked out your cooking time chart but it starts at 2kg. What would be the upside down & right side cook times be for this small roast for 2? Thank you xo
Hi Nagi
I have a 2.4 rolled, boned leg of lamb and would like to slow roast it. What times do I need please? Love your recipes and have converted my husband to your site too! Thanks so much.
This was every bit as good as I hoped. Delicious and no waste, you get every piece of the lamb off the bone. It was a big hit! Thank you
Excited to try this tonight! I have a 1.4kg lamb leg, should I halve them cooking time?
Hi Samantha, use the 2kg cook time. Enjoy!! N x
If I want to add potatoes to this, when can I do that.
Hi Mansour, it all depends how you want to roast them, what potatoes they are and how big they are, I would keep them on a separate tray though. N x
Came out so good, I always wanted suculent tender lamb, now I can do it myself thanks to your simple straightforward recipe! Oh yes and so convenient just stick it in the oven and go about your daily routine.
Very very tasty although it didnt quite ” fall off the bone”. I didnt want to leave it in the oven any longer because it was starting to dry out though. I’ll try a shoulder next time.
Oh and the gravy was DELICIOUS!
Hi Bronwen, if it wasn’t quite tender, it just needs to cook longer until the meat breaks down and becomes soft. You’ll love shoulder though, it has more fat through it so won’t dry out 🙂 N x
I tried for years to roast lamb properly. This recipe delivers restaurant-grade results every time and takes 5 minutes to prepare.
My only modification is to use two onions cut into thirds the same way as the garlic, makes a much more stable base.
Thanks, Nagi. Yours is the only website I need because you anticipate my questions every time. Keep up the excellent work.
Hi there! I have used this recipe over and over as it is absolutely brilliant and always super yummy!
I am wanting to make this tonight but unfortunately don’t have fresh rosemary or garlic (sad face!!😭) will it be okay without!? Or does it absolutely need them? I have garlic powder and rosemary but I feel as though it just won’t be the same and will change the flavour?
( just trying to avoid a trip to the shop lol 😆)
Dried rosemary and garlic powder will still turnout great. I also used dried oregano.
This was amazing. Lashed out on a great leg of lamb from the butcher. I used half beef and half vegetable stock, otherwise followed exactly. The gravy was delicious. It’s 8:15pm and my daughter is still picking at the leftovers! Fantastic recipe, thanks 🙂
Hi – can I use chicken broth instead of beef?
Hi Amna, you can although I find it doesn’t have the depth of flavour that beef has. You can easily “beef” it up with a splash of Worcestershire. N x
I have made this recipe so many times, and it’s always utterly spectacular. It tastes amazing, the meat melts off and the gravy is the best I’ve every tried. Everyone I’ve cooked this for can’t believe how good it is and it’s also become their favourite recipe too.
I made this tonight and omg it was absolutely delicious and so beautifully tender. Great recipe 👌
Hi Nagi,
I am looking forward to trying your recipe. I only have 1.5kg as it is only for 2 people. Can you please let me know how you would recommend adjusting the cooking time?
Hi Nagi, really want to try this but I can only get a boneless leg of lamb where I live, how would i adjust cooking time for this? Thx
Hi Rebecca,
I made this last night with boneless leg of lamb( about 4.5lb). I used cooking time as written. I was worried like you. Yet, it came out beautifully and I even threw small potatoes in there and they didn’t get mushy and they were seasoned and yummy.
Hi Rebecca,
I made this last night with boneless leg of lamb (4.5lb).
I used cooking time as written. It was beautiful. I threw small potatoes in there from the beginning yet they didn’t get mushy and they were flavored and yummy.
A wonderful easy way to roast a shoulder of lamb. The gravy was also superb.
I always look forward to your email with simple, tasty recipes; thank you.
I’ve made this recipe every Sunday for the past month and my family love it so much they keep asking for it!