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.
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, 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.
And if blushing pink perfectly roasted lamb is what you’re after, try my Classic Roast Leg of Lamb – 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!
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 of meat slow roasted until the meat is so tender, you can pry it off with a fork, then drown it in a gorgeous gravy infused with garlic and rosemary flavours? THAT you will find here! 🙂
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 until tender and fall apart and finish by roasting uncovered for a bit to get a beautiful brown crust.
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!
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
More Roast Lamb Recipes
- Classic Roast Lamb Leg with Gravy (the type that’s 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 fall apart deliciousness)
- Slow Roasted Lamb Shoulder (the only way it should be done!)
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 / 750 ml beef broth , low sodium
- 2 cups / 500 ml water
Gravy:
- 4 tbsp / 50g flour (white)
- 1 cup / 250 ml water
- Salt and pepper , to taste
Instructions
- Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
- Place garlic, onion and rosemary in a metal roasting pan.
- 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)
- 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).
- Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
- Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
- Return uncovered lamb to oven for a further 45 minutes or until well browned.
- 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:
- Use a large spoon to skim off some of the fat from the surface of the liquid.
- 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.
- 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
BEST OF SUNDAY SUPPER ROASTS
LIFE OF DOZER
The time I had ambitions for him to be the next Kleenex puppy…
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?
I want to achieve exactly what you have in the picture: soft and juicy lamb meat! Does the material of the pan make a difference? I don’t have a metal pan but do have a few others: a glass (pyrex) pan, a a thick cast-metal skillet with flat bottom and also one with indentations to catch juices. Also, I purchased a boneless leg of lamb, do I need to remove the netting prior to putting it in the oven? Thank you!!!
Hi Janet, the vessel shouldn’t matter too much, as long as the meat is slow cooked until falling apart & remove the netting before cooking
Nagi, Thank you SO very much for your reply and advice! Thanks to you, my first-ever boneless leg of lamb (and first roast ever) came out de-li-cious! I set it up on a dark metal pan (to follow your recipe & method as much as possible). Since the pan was so much bigger than the piece of meat, and afraid that having removed the netting the meat was going to spread all over, I doubled-up on the onion, garlic and roesmaray to make a semi-compact bed that raised the meat entirely. By the way, thank goodness you told me to remove the netting: it was made of 50% natural fiber cooking twine and 50% plastic elastic (!!!) which, on second thought, makes sense to remove as the plastic is harmful for our bodies. Along those lines, my husband didn’t want me to cover it with Aluminum foil as he saw a documentary that indicates it releases toxins into the covered food, he wanted me to get creative and cover it with something like a glass top or a metal top but I couldn’t find something that would allow for the the steam-sauna effect so I held my ground, covered it with aluminum foil and off it went into the oven. We were expecting about 4.5 hours before the browning, but something funny happened. I had set the timer for 3.5 hours to check in on the level of “done-ness” (again, overly cautious) and from the thermometer reading ( which I’m grateful you wisely advocate for and thus my purchase of an oven-safe thermometer) it seemed like it was done. I was puzzled as to why it would be a full one hour earlier than the 4.5 you indicate, when I realized that there were two variables: one, the picture at the top reads “4.5 hrs at 325F” but I had set my oven according to the Instruction #1 that says 335F for a standard oven. Since my husband had discarded the packaging days earlier, we didn’t know for sure the exact weight, so we were “guesstimating” when to insert the thermometer (Unless you stick it in and leave it inside the whole process?) Another factor that I think played a role in the shorter cooking time was that this was a boneless cut, and perhaps when it is bone-in, it might take longer. All in all, it was a memorable meal, we were so happy and satisfied! Having come from the corporate world (like you) but unlike you, not knowing a thing about cooking, this recipe gave me a great sense of accomplishment and enjoyment. Thank you so much for making it possible. I will be visiting your blog on a periodic basis to try more recipes. God bless you! xoxo
Thanks so much for taking the time to give me some feedback, this makes me so happy to read! Sounds like you absolutely perfected the lamb!! ❤️
If you use a boneless leg of lamb how long would you cook it for?
Hi Rick, depends on the size – what size are you using? You can’t really go wrong or overcook it here, you want to cook it until it’s falling apart.
Tried this today and ….. OMG!!!! The most amazing lamb i have ever tasted in my life…. the liquid was to much though so i had to get rid of about half of it but amazing. It was well worth the wait of all thwm hours cooking. Would this work with beef and pork aswell?
I’m so happy you love id Davina, You could try it with beef. I have some amazing slow cooked pork recipes on my site as well which might be a better fit – N x
Does the foil have to be completely tight?
Just covered and as tight as you can, but it doesn’t have to be completely tight ☺️
Hello I dont have beef broth can I leave this out?
You need the beef broth in this – and it is also what makes up the gravy. Do you have stock cubes that you can make up the stock with?
Having never cooked a leg of lamb before I was a bit nervous but this recipe is an absolute winner.
It’s incredibly easy and the results are super tasty, so much so that everyone had seconds and there’s no lamb left. Thank you for sharing
I just cooked this today and it was perfect…thank you
Hello,
Can I cook it in the slow cooker?
If yes, slow, medium, or high? and for how long?
Thanks
Cooked it exactly as you laid out here and it was A HIT! Thanks for sharing.
Thanks for the wonderful recipe, The lamb was a hit , The flavours wonderful and so tender!! Definitely will be my go to when cooking leg of lamb.
Hi Nagi,
Thank you for sharing this recipe with us. Just made this today for our family’s Christmas dinner and it was simply AMAZING!