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…
Hi Nagi, I’d like to attempt this lamb roast recipe and was wondering if the recipe is for the lamb leg straight from the fridge, or if the leg is supposed to sit on the kitchen counter for a while before popping into the oven? It will be my first time making a lamb roast from scratch (ie not a pre-prepared butterfly lamb from woollies) and I’m not sure which option is correct?
With many thanks Nagi, and with hopes both you and Dozer continue to keep safe and well in these uncertain times.
Dewey
Two firsts tonight…..first time I’ve tried one of your recipes and first time I’ve ever cooked lamb. And can I say…….OMG! It was out of this world! I followed your recipe exactly as I had no clue about lamb, and it couldn’t never been more sensational. And the gravy was gorgeous. My hubby made his legendary crispy roasted potatoes to accompany the roast, among with my popovers and some homemade mint sauce. Our neighbor joined us and we all just kept eating and eating. Thank you so much for this outstanding recipe – I can’t wait to try more of your recipes!
Absolutely delicious and so easy! The smell of the garlicy lamb cooking nearly drove us crazy so we had to go down to the beach for sundowners.
Hi there, I have 2.2kg boneless lamb, what cooking time would you suggest?
Hi Brigitte… did you manage to get the answer to this? I have a 2.25kg boneless leg for this Sunday and I’m still wondering how much time in the oven I will need. 5 hours?
Hi Nagi,
Thank you ! This lamb recipe was definitely a winner at our house and so easy. It had so much flavor and cooked perfectly. I would highly recommend this to anyone looking for a great lamb roast recipe . Looking forward to trying some more of your recipes 🙂
Best lamb roast I’ve ever cooked, loved it, my go to recipe now 😊
Very tasty and delicious recipe. I will definitely try it.
Hi! Can i use this recipe with boneless lamb? Will it still be pull apart? Thanks!
Sure can Nic, I just prefer bone in for more flavour. Enjoy! N x
My son LOVE the lamb leg, especially the gravy. It’s amazing how simple it is but so yummy!
OMG, what a dish! This turned out exactly as I hoped and the gravy was full of so much flavour. Thanks so much! I can’t wait to make it again.
Wahoo, that’s great to hear Alex!! N x
Hi Nagi, i am about to embark on this for a Monday night roast (for me myself and i) – have a piece of boned lamb weighing 0.911kg any suggestions on the cooking time? Many thanks, Kate
Hi Kate, I’d cut the cook times down to 3 hours, then 30 minutes browning – N x
Making this for dinner tonight, just wondering if I can make this in a slow cooker rather than the oven?
Sorry, ignore this, I just found the slow cooker version!
Hey Nagi, I love your recipe. It looks so yummy.
Thanks so much Harvey! N x
Hey Nagi!
I’m about to give your slow roasted lamb leg recipe a go, but I am going to use an oven bag instead of wrapping the oven tray with foil.
Will i need to adjust the cooking time for this change?
Thank you, appreciate your wonderful recipes <3
I did a lamb roast for the first time and my husband LOVED it!!!! Thank you Nagi.
The best roast lamb recipe ever. But I don’t get to use my outdoor spit anymore and drink beers while I watch it. The spit can’t compete with this method
I cooked this lamb last night using Lamb Shoulder, it was the most tender & juicy lamb I have ever tasted. I served it with home-made Roti and Greek salad. 😀😀
I do NOT like lamb and I never comment on recipes from the internet. My 3 boys (10, 8 & 4) wanted to try lamb, due to watching copious amounts of Come Dine With Me. I just wanted to say – this IS the best lamb recipe EVER!! Tender, fall-off-the-bone. We now have lamb 3x monthly, always using this recipe, it never fails. Completely delicious, I am a lamb convert – if only for this recipe. Thanks for sharing,
BEST Roast Leg of Lamb ever. Will never cook it any other way. Thanks Nagi!!
Hi Nagi, will this work with a boneless leg? I have a 2kg bonelss lamb leg (currently rolled). Thank you