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…
Nagi,
I made this recipe last year for Easter and my son’s friend still talks about how much he enjoyed my dinner. I am glad I was able to find it today to make again. This recipe is easy to make and delicious.
Thanks!
That’s awesome Carol! N x
Hi, Nagi. I made this for our Easter dinner. I served it with your crunchy potatoes and finished with your profiteroles for dessert. The whole family loved it.
Thank you!
YUM!!! What a feast Kathy! N x
It’s cooking in the oven and already looks and smells delicious. Love your comment at the bottom in the current climate 🙂
MMM I can just smell it!!! I love the smell of roast lamb! N x
Hi Nagi … I cooked this today for Easter Sunday dinner. My kids aren’t mad about roast lamb but they loved this especially the gravy .. yummy. Thank you !!!
Perfect Jacqueline!! N x
Great recipe Nagi, very well explained and makes the best gravy. Pleased to find somebody else that adds stock to a base of a roasting tin, as long as the meats sits on the veg I find this works very well👍
I’m so happy you enjoyed it Paul! N x
Looks nice, but have to try it out before l comment further.
I hope you do John! N x
Been following for a while. 1st comment, ever. I’m Greek and love lamb!
I’d like it served with your Lemon Cannellini Bean.
Love your site!
The perfect combo Helen!! N x
Hi Nagi. Thanks for the work you are doing. Are you still sending emails. I haven’t received emails for your last 2 recipes. I did check my spam folder.
Hi Nancy, yes still sending emails – just a little busy over Easter! N x
Thanks Nagi. This was very easy and delicious. 🙂
I’m so glad you loved it Carmen! N x
Amazing! Made this today, so easy and delicious. Fell off the bone
Perfect Marilia!! N x
Very fine lamb recipe and gravy, although I use a roux with coarse whole flour. Question: is there a way I can roast potatoes and carrots along with a boneless leg of lamb? Any tips?
Hi Chuck, I like to roast them in a separate pan on another shelf – N x
Can I use a boneless leg of lamb? If so, how does the cooking time change?
Thanks!
I was suspect of this recipe as I wouldn’t think lamb typically fatty enough to survive cooking to the point of shredding, but I trusted your recipe as so many others have turned out well, and it didn’t disappoint.
I did stray off course a little with the gravy as my roasting pan isn’t induction compatible, so started with a roux and added the pan juices to it.
Family raved over the meal. Served with mascarpone mashed potatoes and roasted asparagus.
Sounds like you nailed it Kevin, I’m so glad you gave it a shot! N x
I made your slow cooked leg of lamb absolutely delicious will be making moe of your recipes. Michele.
That’s great Michelle!! N x
Nagi, in adding to my last question, I wanted you know that my leg of lamb is semi boneless. Thx!
For the best ever gravy. Cook peas with a teaspoon of sugar and salt. After adding flour to the meat pan, add a small amount of cold water to get it started and then add pea water to finish the gravy. The pea water is the secret ingredient for the best and tastiest gravy.
OH my goodness! I have made lamb several times before, but this was THE BEST lamb I have ever had! So tender, so easy! I made crispy roasted potatoes to go with it. YUMMY! Thanks!
How long do I cook the lamb for if it weighs just over 1kg – I have a half leg joint.
Hi Claire, I’d start with 3.5 hours – it’s a very forgiving recipe so just check to make sure the lamb is tender – if not, just cook a further half an hour. N x
This was my first time roasting lamb and I wanted something that didn’t have a lot of ingredients with a simple method. It turned out fantastic and probably the only time I’ve made gravy that good! Everyone thought it was delicious. Thanks Nagi! Can’t wait to try another lamb recipe of yours!
I’m so happy it was a hit Dee 🙌 N x
An amazing recipe Nagi, I have never liked lamb as I find it to fatty but my family love it so they have to miss out.
But I must say this changed my mind completely and the gravy just blew me away.
Will most certainly be making this again.
I’m so glad you loved it Kevin, that’s fantastic!!