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…
Thank you for this lovely recipe! I’m going to be attempting it on Christmas. eve. Your recipe calls for 750ml beef broth? Is this fresh broth or powder that has been mixed with water? Also, can I substitute with beef stock?
Hi Melissa, stock and broth are the same thing – you could use either. If you don’t have them you can make it up using a concentrate or powder – N x
I’ve never ever commented on a recipe, but this time I just HAVE to say THANK YOU!!!!!! This works on South African lamb as well! 😉 This was my first leg of lamb ever and with both my mother and mother in law visiting (feel the pressure…), I could hardly stand all the unasked for advice and skeptic remarks throughout the whole cooking process, especially after telling them I found a recipe on the internet, and especially when my leg of lamb took 45 minutes longer than your recipe specified (I guess mine was a bit bigger than 2.25kg)…….BUT…….!!!!!! Once dinner was on the table and the first bites were taken, I could just sense their total unbelief that an internet recipe could produce such a masterpiece. Your recipe silenced their skepticism and “I always do it THIS way” remarks. They sheepishly (pardon the pun) expressed their awe! Many, many thanks!!!
I have had lambe a hundred different ways. Had my first taste of lambe when I was 40. Since then cant get enough. The recipe was simple, easy and very tasty. Really loved it.
That’s great to hear Douglas!
Hi again, sorry, I should have included the video I was referring to regarding the salad – it was the Sunday Dinner video with the classic leg of lamb recipe.
Nagi, the lamb looks absolutely delicious and I can’t wait to make it! By the way, the salad you are tossing in your video looks amazing too! Do you have a recipe for that you can share? Love everything you make!
More mouth watering recipes from your bottomless collection !
I’m in outback qld and do a monthly shop in nearest town 112km away.
Forgot the leg of lamb yesterday but have a fresh whole chook.
I’m going to do the long and slow leg lamb recipe with it and use chicken stock of course.
I go through your recipes at 5-6am most mornings before getting out of bed.
Makes me want to eat a whole beast for brekky.
Haha I love this!
Hello, can this recipe be adapted to use BONELESS LEG OF LAMB?
Hi Dee – yes you can use a boneless leg if you prefer – N x
Would the cooking time change for boneless? That seems to be all I can find around my area. I can only fins shoulder chops, not a roast, either. :/
The best lamb roast ever !
The family loved it .
Moist delicious lamb and the gravy is superb .
Thanks so much for letting me know!
Making this for the second time today! Blew me away a few months ago, so when I spotted a massive 3kg leg of lamb on sale today I knew exactly what I would be making tonight, lovely smells already drifting through the house, perfectly matches the drizzly day and the fireplace going 🙂
Wahoo, that’s awesome Sharrona!!
I’ve done this a few times and all my guests LOVE IT!!!
That’s awesome Lindsay!
I only have a glass dish will this be okay to use instead of metal? And then transfer the dripping to a pot to make the gravy.
Best lamb ever, thankyou for the recipe. I will always do it this way now. The meat fell off the bone. I fehlt like a pro cook. 🙂
HI Nagi. I have a 2.75 kg leg of lamb.. I was wondering if I could cook covered for4 hours the day before serving then the day I want to serve cook for another hour covered before the browning phase?
Hi Nagi
I really want to make this roast, but can I make it a day in advance? I’m not sure how I would reheat it before serving without drying it out etc. Any ideas? Thanks in advance
Thank you so very much for this method and easy instructions of cooking a lamb leg. Have cooked tonight and it was perfect and so said all the dinner guests. Meat succulent and tender and gravy delicious. Sincere thanks Nagi.
That’s great Judy, I’m so glad you enjoyed it!
Sorry forgot to rate this.
OMG Nagi, this was the best roast leg of lamb I have ever cooked, it was so tasty and succulent. My husband couldn’t stop talking about it and that very not like him. Sorry Nagi I had to take all the credit for that lol. Left overs must say there wasn’t much made a beautiful shepherds pie yummy. Thanks Nagi.I wish I found this blog earlier.
I cooked this lamb recipe for 10 adults and 3 kids and every one loved it. It is a forgiving dish so you can tweak it where needed. Absolutely sensational 😊
I’m so glad you loved it Misha, anything slow roasted is SO forgiving ❤️
Perfect every time !
Yessss 🙌
Hi Nagi, your recipe is very clear and so easy to follow. Can I replace the beef stock with chicken or vegetable stock? Thanks!
Sure can Jane, I just use beef for the flavour but you could definitely sub with any other stock if you prefer – N x
Hi there my leg of lamb weighs 1.488kg. What do you suggest cooking time to be.
Hi Bec, It’s a pretty forgiving recipe, I’d cook as per the instructions as per note 5 (for 2-2.25kg) just cook for 4 hours at step 1 – N x