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Home Collections Roasts

Slow Roast Leg of Lamb

By:Nagi
Published:11 Apr '20Updated:13 Apr '22
842 Comments
Recipe v Video v Dozer v

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 on a white plate with part of the meat pried off to show how tender it is

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!

Tender Slow Roast Leg of Lamb with gravy on a plate with a side of potato and steamed greens

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

A classic, perfectly cooked Roast Lamb Leg with a classic smooth, rich gravy. It's Lambalicious! recipetineats.com
Roast Lamb Leg with Gravy
Slow Roasted GREEK Leg of Lamb - Tender fall apart lamb made the Greek way! Super easy.
Greek Slow Roasted Leg of Lamb
The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! www.recipetineats.com
Slow Cooker Roast Lamb Leg
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Slow Cooked Lamb Shoulder
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb

  • 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

Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

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:

  1. to keep the lamb elevated out of the pan juices for even cooking;

  2. flavour the flesh that’s in contact with it; and

  3. 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 Slow Roast Leg of 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!

How to make Gravy for Roast Lamb Leg
Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

Sides to serve with roast lamb

Complete your meal! Here are a few suggestions for sides that go really well with roast lamb:

Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Close up of spoon scooping up Mashed Potato
Creamy Buttery Mashed Potato
Close up photo of Mini Potato Dauphinoise - Gratin Stacks
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
Close up of Paris Mash (Rich & Creamy Mashed Potato) being scooped up with a spoon
Paris Mash (Rich Creamy Mashed Potato)
Rustic brown bowl of Creamy Cauliflower Mash topped with a drizzle of butter
Creamy Mashed Cauliflower
Close up of Balsamic Dressing being drizzled over rocket salad with shaved parmesan
Rocket Salad with Balsamic Dressing and Shaved Parmesan
Pea, Cabbage, Parmesan and Mint Salad
Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole
Side Dishes
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

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 Roasted Lamb Leg

Slow Roast Leg of Lamb

Author: Nagi
Prep: 15 mins
Cook: 5 hrs 15 mins
Total: 5 hrs 30 mins
Main
Western
4.98 from 237 votes
Servings8
Tap or hover to scale
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Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It's not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. 
NOTE: Lamb leg should only be cooked to blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked until fall apart which takes hours (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.

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:

1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here’s my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it’s leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn’t dry out. Cooking it this way also infuses it with flavour.
2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat.
3. TRY THIS WITH Truly Crunchy Roast Potatoes!
4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it’s blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!).
5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time eg if your lamb is 1.8kg, use the 2 kg cook times):
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:

Serving: 322gCalories: 605cal (30%)Carbohydrates: 6.5g (2%)Protein: 56g (112%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 2.8gMonounsaturated Fat: 17gCholesterol: 198mg (66%)Sodium: 809mg (35%)Potassium: 712mg (20%)Fiber: 0.5g (2%)Sugar: 0.8g (1%)Vitamin A: 10IUVitamin C: 1.2mg (1%)Calcium: 4mgIron: 4.7mg (26%)
Keywords: Roast Lamb Leg, Slow Roast Leg of Lamb
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

A classic, perfectly cooked Roast Lamb Leg with a classic smooth, rich gravy. It's Lambalicious! recipetineats.com
Roast Lamb Leg with Gravy
Slow Roasted GREEK Leg of Lamb - Tender fall apart lamb made the Greek way! Super easy.
Greek Slow Roasted Leg of Lamb
The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! www.recipetineats.com
Slow Cooker Roast Lamb Leg
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Slow Cooked Lamb Shoulder
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb


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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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842 Comments

  1. Lyn says

    June 14, 2022 at 8:47 pm

    Nagi – have made this delicious recipe several times. It’s awesome! In fact, your site is my first port of call whenever I am searching for a recipe. your recipes are THE BEST! Your instructions are simple; you think of everything! Thank you so much! x

    Reply
  2. Whitney says

    June 14, 2022 at 1:05 pm

    Could I adjust this to make in a crockpot and add potatoes and carrots?

    Reply
  3. Ella Burge says

    June 6, 2022 at 2:18 pm

    Hello, I am going to make this recipe next weekend and was wondering if you knew the inside meat temp is when done?

    Reply
  4. Lucy says

    May 13, 2022 at 5:03 am

    I made this at Easter and it was fabulous and I’ve been raving about it to family and forwarding the recipe to every foodie I know! It literally fell off the bone and was so tender and simple. I’m going to make 2 legs in the same pan this weekend. I assume that’s OK and I would just double the recipe? Thanks!

    Reply
    • Nagi says

      May 13, 2022 at 5:48 pm

      Yes that’s fine Lucy. They should take the same amount of time – just don’t crowd the pan! N x

      Reply
  5. Jeff says

    May 10, 2022 at 8:18 am

    Wow, this is absolutely delicious. My Greek wife and lamb-obsessed son completely devoured it. I managed to get a few bites, too, thankfully!

    Reply
    • Nagi says

      May 10, 2022 at 12:47 pm

      That’s amazing Jeff! I’m glad you all liked it! N x

      Reply
  6. Keith says

    May 8, 2022 at 7:55 pm

    THIS IS HOW LAMB SHOULD BE COOKED!!!!! ABSOLUTELY AMAZING.

    Reply
    • Nagi says

      May 9, 2022 at 4:21 pm

      WOO HOO Keith!!! N X

      Reply
  7. Rachel B says

    May 7, 2022 at 5:09 pm

    5 stars
    This was amazing. Succulent, flavourful and very moreish. Definitely going in the recipe book I keep for favourites!

    Reply
  8. VIRGINIA says

    April 21, 2022 at 8:18 am

    I have a question. This Sunday the 24th is Orthodox Easter and I’m cooking the leg. Can I marinate it in the marinade for the shoulder first before cooking it in the stock?
    I made the shoulder using your 12 hr. Recipe and it was FANTASTIC! Thanks!

    Reply
    • Nagi says

      April 21, 2022 at 4:07 pm

      Yes you could Virginia – marinade makes everything better!! N x

      Reply
      • Pene says

        April 24, 2022 at 9:55 am

        Hey Virginia
        Snap! I’m making this for Easter Sunday lunch today too! I got up 6 am this morning to put the lamb in the oven (having prepped everything last night), Now I’ve got FOMO about your marinade idea. Hristos Anesti!

        Reply
        • Nagi says

          April 24, 2022 at 2:02 pm

          It will be great Pene! Do the marinade thing next time!! N x

          Reply
  9. Sadie says

    April 19, 2022 at 1:51 am

    Made this exactly as written. Absolutely delish and truly fall off the bone. Thank you for a wonderful and super simple recipe!

    Reply
  10. Robyn says

    April 18, 2022 at 6:48 pm

    Omg! Made this for Easter lunch and it was perfection!

    Reply
    • Nagi says

      April 18, 2022 at 10:22 pm

      Woo hoo Robyn!! I am so glad that you enjoyed it!! N x

      Reply
  11. Tracy Thorup says

    April 18, 2022 at 4:46 am

    I have a 3 lb leg of lamb…how long should I cook this?

    Reply
    • Nagi says

      April 18, 2022 at 10:44 pm

      I haven’t tested one that small Tracy but start checking it about an hour earlier than the 4lb size as it won’t take as long! N x

      Reply
  12. Nizha says

    April 18, 2022 at 12:42 am

    5 stars
    Made this at Xmas and was amazing. I then made it for my parents who are very picky with food and as Moroccans like very well seasoned food, however they LOVED it and I’ve made it for them 3 times again. Thanks xx

    Reply
    • Nagi says

      April 18, 2022 at 10:46 pm

      Woo hoo Nizha!! I am so glad that you (and your parents!) enjoyed it!! N x

      Reply
  13. Sarah Goyder says

    April 17, 2022 at 10:27 pm

    5 stars
    Magi my girl! Another winner! Roasted indirectly on my Weber Q 3200 and bloody brill! Perfect Easter Sunday roast xxx much love to you

    Reply
    • Nagi says

      April 17, 2022 at 10:48 pm

      I am thrilled that you liked the lamb Sarah!! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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