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…
Cooked this for Easter Sunday lunch. It was delicious. Thank you so much for the recipe.
So glad to hear that Maureen! Happy Easter from Sydney 🙂 N xx
1st time I’ve done leg of lamb – amazing result. Top recipe and so easy to follow. Many thanks.
Love hearing that Mark! So glad you enjoyed it! N xx
Fabulous recipe. I used red wine instead of water though and added leeks and carrots the base of the dish. Brilliant result!
🙌🏻 So pleased to hear that Marianna! N xx
Cooked this today for Easter dinner and it was absolutely delicious! More tastier than the Jamie Oliver recipe that I used last year which smoked the kitchen out and made such a mess of the oven. Will definitely use again. Thank you
Better than Jamie Oliver? 😳 HIGHEST PRAISE EVER!!!! N xx
This is such a fantastic recipe! I’d never worked with lamb before and this came out so well. Also there was plenty of gravy to spare (more than 2 boats!) and that’s always a plus in my book. I’d definitely recommend this for everyone to try, novice and deft hand. Thank you so much for the recipe!
Fantastic to hear Hannah! Thanks for letting me know! N xx
Hi Nagi, I followed this slow roasted leg of lamb recipe and it was a success and my family all enjoyed it. Thanks, Jessica
Love hearing that Jessica! Happy Easter – all the way from Sydney! N xx
Hi, followed this recipe today in UK, Easter Sunday, 1st April 2018. It is fabulous. Very easy to follow and the lamb was cooked to absolute perfection. Thank you for such a great recipe.
We’ve just enjoyed this for our Easter Sunday dinner. Absolutely beautiful and so easy. Thank you.
So please you enjoyed this Emma! Happy Easter! N xx
Just in the oven for our Easter Sunday lunch!!
Smells amazing.
One question do you know if left overs will keep in the fridge, we will have a lot of left over meat 🙁
Gosh yes it will keep for up to 4 days!! N xx
Brill we’re going to make a Thai curry out of the rest…….Bit left field I know!
It was delicious by the way. Definitely will be doing this every time now on.
You can curry ANYTHING. 😂
Hi
I am currently in the process of cooking this for our dinner tonight!
All the stock/water has burnt off after 3 hours of cooking though, is my oven up too high??
X
No! Fat = juiciness and flavour!!! 🙂 N xx
Just cooked and eaten our Easter leg of lamb. It was absolutely delicious with the gravy from the juices. Did it for 4 hours plus 40 minutes browning (2.5kg) as our oven always seems a bit fierce.. Thank you. Recipe is definitely a keeper.
So glad to hear this was enjoyed John! Happy Easter to you too 🙂 N xx
Did this last night. Worked really well. Substituted bottle of red wine for the water!
FANTASTIC to hear Martin!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Hi Nagi, I planned to do a middle eastern recipe from J O. But this morning had a change of heart as my grandaughter is coming for dinner too, she’s 1. So I came across your site and love love love it. Will be doing this recipe now and my dinner worries are gone. Still doing jewelled rice though. I look forward to trying many of your recipes in the future.
One other thing, all the pictures show the bone cut short. Should I do that?
Just cooked and eaten this – delicious!
That’s terrific to hear Neil! So glad you enjoyed this – N x
Just made this and it was delicious. Everyone liked it and it was polished off. Thank you!
🙌🏻
This is my first time cooking a leg of lamb, I am getting ready to prepare it, is it okay to add Worcester sauce.
Sure thing! Couple of teaspoons will give it a nice edge of extra flavour! N x
Absolutely delicious, thank you!
You’re so welcome Jon! Glad you enjoyed it – N x
Can you clarify “right side “? Your note/directions indicate the “upper side is rounder” but your prep pictures seem to show the leg flat side up when covered, then flipped to round side up for final browning. Looks delicious.
Hi Ksk! The flat side is the underside of the leg which is up during most of the cook time so the upper side of the leg is submerged in the braising liquid 🙂 There’s a note in the recipe that explains this a bit and also please see the video! So I rub the top of the leg first, then I flip it upside down and rub then leave it upside down for the baking 🙂 N x
Hi, how long for a 1.854kg weight leg lamb (with bone) please?
HI Lana, please use the cook times for a 2kg lamb per the table in the recipe 🙂 N x
Worked perfectly! Thanks so much! X
Hi Nagi, Can this method to achieve a bit pink in the middle? How should I cook it? Thank you.
Hi Jenny, this method has no pink at all, the lamb is cooked way beyond well done so it becomes ultra tender as you can see in the video. Can’t get lamb that tender if it’s pink! If you want pink, use my Classic Roast Lamb recipe which is linked in this post. 🙂 N x
Hi Nagi, Definitely trying this over the Easter period as I have a leg in the freezer (that’s a lamb leg, not mine). I’m trying out using arrowroot in place of the flour in the gravy hoping that it doesn’t make it too gluggy gluey like.
As one of my sons is a “Creative Director” for an advertising company I’m sure he’d have used Dozer for the ad.
Nagi, this recipe looks amazing! I have a BONELESS 7 lb lamb leg that I’d like to make for Easter dinner. I couldn’t find a bone-in leg anywhere. Any suggestions on how to adjust the coking times? Thanks so much!