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…
Good simple method. I threw in some potatoes and carrots in for the last 45 minutes.
Great recipe! Do you have any ideas on how to use leftover roast lamb? Sometimes we can’t finish it all
We use left over lamb roast on home made pizza with tzaiki sauce and cream chrese
Cut it up and serve on pita or a tortilla with some tzaziki and tomatoes!
-Adding it in a good salad is great.
-Make a sauce with cucumbers &
put both on toasted bread. 😋
Throw together leftover lamb, gravy and veg (e.g. carrot, celery, mushrooms, peas – whatever you have in the fridge – or leftover roast veg) to make a lamb pie with a puff pastry bottom and crust (make sure to blind bake the bottom and cool off the sauce before you assemble and cook the pie). I am making this today – buying a lamb leg was cheaper than buying any other cut of lamb for the pie.
Or use leftover roast lamb to make a shepherd’s pie (I did this recently and made it Mexican style – added a can of lentils and a mashed chipotle chilli in adobe sauce to the meat sauce, topped with mashed potato made with butter, milk & sour cream, and generously sprinkled with a Mexican four cheese blend before baking for 40 mins. It was incredibly easy to prepare, delish and decadent!!. (P.S. you can also do the same with lamb mince if you don’t have leftover roast lamb, also excellent).
Amazing every time.
This time my store only had small legs so I put 2 x 1.1kg legs in the pan and cooked for 3hours 15min then 30min no foil and it turned out just as perfect. This gravy is amazing too, I added a Tbs of gravox with the flour for extra depth of flavour.
For those who want to make ahead, I cooked the lamb covered on the day before then did the browning section on the day. I also did 2 legs, one as per recipe and one without onion and garlic due to intolerances and both were very flavourful. So easy!
Great idea! Did you put it in to brown directly from refrigerator?
THANK YOU this was our xmas lamb and everyone loved it – so much so that Dad wants to make it again because of the tender fall off the bone meat – EASY AS – you just need to work out your start and finish timings.
This recipe looks great! Wondering how to adjust cooking time and/or temp if using a boneless leg cut?
Hi! Made this recipe a couple of times by the book. Only difference was that I used vegetable stock since I did not have beef.
It was good but not as tender as expected… why might that be???
Made this for Christmas Day yesterday, and it was an absolute hit!!! Totally give this one a try – its so super easy and yummy! xxxx Thank you 🙂
Made this for Christmas dinner and it was a hit! I cooked a 2.4kg leg for 4.5 hrs covered at 150 in my convection oven. It was very tender, but would’ve benefited from an extra 30 min as stated in the recipe (don’t be impatient like me). I also found that the gravy needed an extra 2 tbsp of flour as it was too watery. The recipe was easy to follow and my guests were so impressed! Will definitely make again.
Fantastic recipe, perfect every time. We had for Christmas and it was amazing! Thanks
Made it tonight. It came out great. I did use 4 sprigs rosemary and added about one teaspoon thyme. Very good.
This is, without a doubt the best Lamb recipe i haev ever cooked!! I mean im pretty handy in the kitchen ( Been cooking for my sick parents for the last 7+ years) and i rate my roasting ability, But this was perfect for my fussy old man and cant compliment it anymore i mena its literally perfect lol.
OMG! This was the best thing ever! Leg of lamb was on sale so we decided to try it for the first time ever. It was also the first time for three out of four of us to have leg of lamb. I chose this recipe because you said it was foolproof and it was. I also chose it because all the comments validated your claim and how tasty this recipe is.
The last leg in the store was a whopping 9 lb. leg so I was a little concerned but everything turned out amazing and that’s the best damn gravy I’ve ever had. This will NOT be our last time using this recipe! We will definitely get a smaller leg next time because the house smelling so wonderful for nearly 10 hours was almost unbearable. It went deliciously with your roasted glazed carrots. Thank you so much for making our Christmas dinner truly memorable.
Is Good
If I make it the day before the Christmas dinner, can I reheat it before serving?
We need to bring a dish to the event, so it needs to be pre-cooked.
I followed the recipe, but mine is dry. Do you know what I did wrong?
I can’t wait to try. I’m making this for Christmas Day. Any suggestions if I can make a day in advance?
I have the same question! Can I make the day before and reheat without drying it out?
Yes! 😊
I always find cooking it a day ahead is better with any food, as the flavours intensify.
Just warm it up on the day. I’m also doing the same.
As the recipe says…. lamb is quite forgiving and can only get more tender, so don’t worry 😉
I always follow your recipes, Always so inspiring, .and I have cooked many to my absolute satisfaction. I love your cooking tips. Actually, you are my number one choice, and your recipes are the only ones that I stick to after hours of googling. At the moment I have your “slow roast lamb leg” in the oven. Looking forward to dinner =)
I’m gong to try this recipe tonight. However, it is not really “roast” leg of lamb, but rather, “braised” leg of lamb. Roasting is done using a dry heat. Braised meat is, like this recipe, slow cooked in liquid.
This recipe has never let me down, we love it! I need to ask for some help though. I will be cooking two legs of lamb on Christmas eve (each weighs around 2.5kg) – would you recommend I cook both legs on the same tray or on separate baking trays? Any advice appreciated!
Prefect recipe for me as i just can’t crave a roast but I sure can pull a delicious slow roasted lamb apart. This smelt amazing whilst cooking and tasted delicious also.