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. I am making the slow roasted leg of lamb. Can the meat be boneless.
I’m very excited to make this for Easter this Sunday :). I have a 9 lbs leg of lamb (bone in) as we’re 16 people! How long do you recommend cooking it for? Thanks in advance!
how did it turn out? I have a 10lb one.
Hi! I don’t think it should take longer than the max time of 6 hours in the table because I presume you’ve got more than just the leg in your cut if it’s that big! So the thickest point probably won’t be much thicker than a 6 lb one 🙂 Just give yourself an extra hour or so, it’s fine if it’s ready way in advance because it keeps great for an hour or so / easy reheat in the oven (just keep covered wiht foil and pop back in oven briefly just to reheat prior to serving 🙂 N x
We made this recipe for our Passover Seder today, using two, 2.5 lb legs of lamb (serving 12 people). Prepared according to instructions, but put the big pan on our gas grill for the 4.5 hours. It turned out incredible! Everyone remarked on how delicious and tender it was, several times! Thanks, I’ll be bookmarking this one!
Hi! I’ve just made this and it looks super yummy. I don’t need it for another 6 hours (was a bit enthusiastic with my cooking this morning!) so I’m wondering – should I leave it whole and pull it apart just before serving, or do it now and leave it in a container until I’m ready? Thank you 🙂
The only reason I gave this 4 stars was due to the instructions on the convection oven. At 300 the lamb was done in 3 hours and did not look like the pictures. Otherwise the taste was amazing…Thank you!
Hi Dennis, sorry to hear you had issues, what size was the lamb you used? Was the meat fall apart?
Hi,
I’m going to try this at the weekend. Question for you. I like to add some wine to my gravy. Could I use wine instead of water in the early stages of the recipe?
Thanks,
– Mark.
Hi Mark, yes definitely! A great idea, try one cup of wine and one cup of water (or more wine if you prefer) – N x
Just cooked this for dinner tonight and it is my new go-to recipe for leg of lamb! Wow! My 16-yr-old explained that she’d make herself soup because she doesn’t like lamb – took one bite, grinned, and said “never mind.”
That’s the best compliment ever!!!
Having always lived on a tight budget and lacking the confidence to cook a large piece of lamb, today i took the plunge. I was gifted a small leg of local lamb from a friend who has a farm. I followed your recipe and we’ve just finished a delicious, tender and tasty meal, with enough left over to make something else tomorrow. Thanks for sharing your passion for slow cooking meats.
Hi I have a half leg of lamb that is 1.5 kg do I cook it for the same time or for less. Also if I have a fan forced oven is it still 170 degrees?
Hi Lenora, just use the 2kg cook times in the recipe notes – this is a very forgiving recipe so you can’t really go wrong. As per step 1, Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection). Love to know how it goes! – N x
Is there anything special you would serve this with?
Hi Doreen, roast potatoes, salads, roast broccoli, parmesan cauliflower – the possibilities are endless ☺️
I have a roast that is 5lbs but no bone. Can I still use this recipe?
Hi Natalie, what cut of lamb is it?
It is the leg
I’ve got 2 1.7kg lamb legs, how long should I cook them for ?
Thank you
Hi Tamara, for the first step of roasting I’d cook them both for 4 hours ❤️
I used your recipe and the lamb was beyond delicious. thank you so much. really amazing am roasting yet another leg of lamb 😊
I’m so glad you loved it!!!
Followed your recipe to the letter wonderful many thanks.
Made this today for lunch. Perfection! Thanks for another great recipe.
You’re so welcome Carolyn, I’m so glad you loved it!
I haven’t roasted lamb in a number of years, but I found your recipe, which was exactly what I wanted – slow cooked, falling off the bone. I used a leg of lamb and it worked out perfectly! Everyone raved and the gravy was a total winner too. This is definitely the only way I’ll cook a roast lamb from now on. Thank you for a winner recipe!
You’re so welcome Bec, I love this recipe as it’s so forgiving and so easy!
Absolute delish! Easy to make due to your Simple to follow instructions. My new go to Lamb leg recipe.
Awesome to hear Paul!
How long would I cook if I had 2 half legs instead of a whole?
Thanks
Hi Jen, what weight are they?
Hello Nagi. Just a comment on making gravy for the roast lamb, I often boil peas when I do a roast. Cook the peas with a pinch of salt and sugar, and when done, use the liquid to make your gravy instead of just water. Makes it even better. The lamb we’re having tonight was raised here on the farm. Makes it even better. Jay
I’ve never tried that before Jay, was a great idea!
Oh, dear, I just put this in the oven using a boneless leg of lamb, but I didn’t remove the netting. I’m hoping it works okay. Will let you know…
Hi Marilyn, sorry for the delayed reply – how did you go with this?