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…
Yum yum yum, I’ll never cook a roast lamb any other way, thank you Nagi for another fantastic recipe.
I’m so glad you loved it Ron – low and slow is the ultimate way to fool-proof lamb isn’t it?! N x
Definitely a fall apart leg of lamb. I used the Greek lamb spices instead which worked out fine, so I think as long as you use the same cooking times, temperature and level of liquid, any type of spices and herbs would work. This is perfect for lockdown as you’ll have the lamb on the oven basically all day, but it is well worth it!
Hi, this sounds delicious! Can I prepare it the night before and reheat it for lunch the next day? What’s the best way for it not to dry out?
Hi Dana, it’s slow cooked and super moist and tender there should be no risk of it drying out. I would microwave covered to reheat though – enjoy!! N x
I’m usually not a huge fan of lamb but followed your recipe and cooked a really nice meal for family and friends. I included your crispy smashed potatoes, broccoli au gratin (yum!!) and roasted carrots….everything was so delicious! I’ve always avoided cooking a roast for friends as I get stressed about it turning out perfectly, but everyone raved about the whole meal. Thanks Nagi, love your recipes!
I would highly recommend this recipe!!! I tried it for the first time tonight and will never cook a leg of lamb any other way again. Just a note- some parts were a little dry, but I think that was because the leg I used was only 1.7kg. Next time I’ll use a 2-2.25kg leg.
The most succulent tender and tasty lamb. Thank you for a great recipe. Certainly worth the wait!! Love your recipes.
When I told my husband that I would cook lamb he was upset because he did’t like lamb. But after tasted this long cooked lamb, he was very happy and proud of me.
Tender, falling off the bone lamb and pan juices full of flavour ready for making gravy. So little effort for such a great result. My new go to recipe for roast leg of lamb.
Please can you subscribe me to your e-mails for your recipes
Hi Bessie, you can subscribe on my homepage – just head to the right hand side and pop your details in. You’ll also receive my free e-books 🙂 N x
This is excellent, tender and moist. I didn’t do the last part of cook uncovered but was still so good! Thanks Nagi, as usual great recipe
Had a 2kg lamb, used a glass dish. Forgot to put a cover on for the first hour (tit!!) But it was BLOODY GLORIOUS! I Cooked for 4.5hrs at 150-175c (our oven is old and clapped out but I’d say approx 160c the whole time) and the extra 45mins flipped over. Let it rest while I cooked veg. The gravy was amazing, I used red onion and four big rosemary sprigs. Tasted amazing!!!
Made this last night for dinner. It was THE BOMB!!!! So tasty and juicy. I have never attempted something like this before and this recipe made me look like a great chef 😅😍 definitely making this again!!!
I have used this fab recipe before and it came out great. I have only a small little roast this time of 1.1kg and wondering what cooking time it might need? Do I halve it so 2 hrs plus the 45 mins browning or stick closer to the 4 hr mark?
Hi Would a glass dish be ok to use instead of a metal dish? Thanks.
Hi Martine, yes 100%! N x
Hi Nagi, Which roasting pan do you use to be able to use a metal whisk over a stove?
Can you give us cooking times for a boneless leg please Nagi?
I’m doing this for the 4th time tomorrow, sure that it will turn out perfectly for the 4th time – it’s a stunner, and SO delicious. When it comes to a good old Sunday roast I’m a firm advocate of doing it ‘low & slow’, and this recipe proves me 100% right. Thanks, Nagi!
Best roast lamb ever…..genius. Gravy amazing.
Thanks Nagi.
You’re so welcome Cas, I’m so glad you loved it! N x
Yum! Gravy is delicious! Cooked this for Mother’s Day dinner! Enjoyed by all! Easy and the smell in the kitchen all day was phenomenal!
WOOT!!! Thanks so much Anna!! N x
Hello Nagi,
If I bake this at 140/150c for the same amount of time as noted in the recipe will that be okay?
I would like to make this for my sons birthday this Sunday ☺️
Thankyou
Cathy xx
Hi Cathy, yes 150C if your oven is fan based. N x
Bloody fantastic! Our wee leg of lamb was only just under 1.2kg so tweaked broth/water/cooking time accordingly. The bone slid out like an over-ready baby! 🤔😃🥰 Until I cease eating meat, this will always be my go-to method for roast lamb. Thank you 💖
Can I know the cooking times and changes to the ingredients please ? Mine is 1.4 kg