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…
This recipe is amazing! I was worried about overcooking it but it came out perfectly!!
Hi Liz, you really can’t overcook when slow cooking – you’re cooking low and slow so the meat goes past well done and starts to break down and is super tender. N x
oh wow. I cooked this for lunch yesterday. It was absolutely outstanding. I feel like a rockstar chef. Everyone LOVED it and said best lamb ever. I will definitely try some of your other recipes.
Delicious!
Hi, can you use a boneless cut in this recipe?
Thanks so much DL! N x
Amazing! Followed the recipe as written, roasted 2.5 kg for 4 hours covered then 30 uncovered. Didn’t need the extra water for the gravy. This was so easy and so so delicious! Served with crispy roast potatoes and peas, perfect dinner.
I have been trying for years to cook a good gravy with not much luck. But this roast and gravy recipe allowed me to nail it! Both were awesome!! Now I can finally cook a good roast for guests and not be embarrassed. Thank you!
Hi Nagi! Your roast chicken recipe is my go to (perfect every time) so I couldn’t wait to try this as lamb is my favourite. I had a 2.34kg leg and roasted it as per the 2-2.25kg but added an extra 10 mins before proceeding to the browning phase as it wasn’t as tender as I’d hoped. The reason I didn’t leave it longer was because I noted my fluid level was running low. What I ended up with was a lamb with insane flavour profile (thanks chef), next to no fluid but able to claw it back with deglazing and some stock to get 10/10 gravy and a leg that was sublimely cooked in parts- fall off the bone but about 50% of it was tougher than I’d hoped. My catalogue of errors are as follows: foil could have been tighter, meaty part of the leg may not have been submerged in the liquid enough, I did not flip the leg over when checking for tenderness because the non-submerged side was not pull apart tender, browned for 45 minutes instead of 40. Given that there was no pinkness in the lamb I’m inclined to think I may have overcooked it as opposed to undercooking it. Do you think the extra 10 mins of roasting covered plus the extra 5 mins of browning would be enough to yield this result?
Used the directions for the 1/2 leg and it was PERFECT. Tender and tasty.
Can I suggest you pop that into the recipe notes so we don’t have to search the comments.
The best lamb dish I have ever cooked and I am a kiwi! It was crispy on the outside and so tender on the inside Thank you so much. 🙂
PS I took photos
I have a small joint for two of us, only 1.2 kg. How long should I cook for please?
Hi Natasha, this is a really forgiving recipe as you’re slow cooking. I’d check at 3.5 hours to make sure it’s tender (if not just pop it back in the oven another 30 minutes) then follow with the browning for 30 minutes – N x
Can you pop this into the recipe notes as this is perfect for a 1/2 leg.
Is it wrong to taste gravy with a spoon and then actually going for it big time like a soup? If it is then I´m guilty.. man alive, I´m never buying gravy granuals again, Nagi, thank you so much, made this last night and it was the best Sunday dinner we have had for a while (since the last one I made by you) super happy and the dog on the street loves me too because he got the bone x
I’m not judging at all!! I’m so happy you enjoyed it Rakel!! N x
Hi! I was wondering if this can be done on the stovetop as opposed to in the oven?
I definitely wouldn’t cook it on the stove. Oven cooking is the best for this type of roast. Why would you cook it on the stove? Just a question 😊
I did end up slow cooking in the stove, tasted great. I don’t have a great oven so slow cooking anything in it can be a disaster. Only thing with slow cooking on the stove top was that I didn’t get the crispyness- but this was fixed by putting the meat in a pan and lightly grilling afterwards.
Hi!
Can this be cooked in a slow cooker by any chance?
Tender, juicy, delicious and super easy.. loved it ❤️ Thank you so much
Nagi, your motivation will clearly improve the cohesion of many families, their mental health and the dietary needs of many folk across the country. Well done indeed.
Hey Nagi!
I used this recipe for a 2.3kg lamb leg and it came out a little dry/tough 🙁
Cooked for 5hrs30min on 150 then 45mins browning.
Should I have cooked covered for longer?
Thanks!
How long would you advise to cook half lamb leg weighing 920g?
Hi Emma, I would reduce the main cook time down to 3 hours – check and just make sure the meat is super tender (if not, give it another 30 minutes). This recipe is super forgiving, you just need to continue cooking the meat until it’s almost fall apart. N x
Hi We are trying this recipe now. Can’t wait
Love to know what you think Michael! N x
Well for the last 4 Sundays I have failed with roasts. I cooked 3 kg leg of local Victorian lamb and followed the recipe.
All of my 5 young kids loooved it. My wife who hates chewy meat said it was amazing.
We will be keeping this recipe for ever.
We would also like to brag on it and post about it on our new blog site
Amazing, easy, delicious recipe! Cooked for my husbands birthday with a group of friends – couldn’t have gone better!
You’re a star, This recipe has been our favorite for leg of lamb from the day we tried it.
So easy with the video and step by step instructions. Thanks very much!!
Hi Nagi, This was by far the best roast lamb that I’ve every cooked and no mess either. Just wondering if you think it would work for a piece of roast beef too. Thanks
Hi Julie, yes the same method would work for beef too! N X