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.
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, 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, here’s 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! 🙂 And I’ve shared quite a few over the years, including:
- Classic Roast Leg of Lamb – perfectly cooked to a blushing pink inside, incredibly juicy
- GREEK Slow Cooked Leg of Lamb – loaded with garlic lemon Greek flavours!
- Slow Cooker Roast Lamb – the world’s easiest, most hands off roast lamb
- Slow Cooked Lamb Shoulder – the juiciest roasting cut of lamb, ever.
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.
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!
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
I love a good roast lamb – so I’ve shared a few over the years!
- 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 fall apart deliciousness
- 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
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 / 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 Information:
BEST OF SUNDAY SUPPER ROASTS
LIFE OF DOZER
The time I had ambitions for him to be the next Kleenex puppy…
This was my first time roasting lamb and I wanted something that didn’t have a lot of ingredients with a simple method. It turned out fantastic and probably the only time I’ve made gravy that good! Everyone thought it was delicious. Thanks Nagi! Can’t wait to try another lamb recipe of yours!
I’m so happy it was a hit Dee 🙌 N x
An amazing recipe Nagi, I have never liked lamb as I find it to fatty but my family love it so they have to miss out.
But I must say this changed my mind completely and the gravy just blew me away.
Will most certainly be making this again.
I’m so glad you loved it Kevin, that’s fantastic!!
Used your lamb recipe. Best ever!!! Family not too fussed for lamb but went back for seconds ..
That’s the best compliment Keith!
Great recipe. Sometimes we get small (1kg) boneless legs for 3-4 people and it would be helpful to cook by internal temp instead of time. Is this possible? If not, what time would you recommend? Thx
Hi John! Internal temp for “fall apart meat” is hard because the meat is at the “well done” point at 75C/167F but we take it beyond that until the meat starts breaking down. So the temperature won’t really rise much but the meat becomes tender. the test for slow cooked meat is the fork test ie can you easily pry the meat apart with 2 forks. Does that make sense? 🙂 N x
Hi John! Not much less than for larger legs I’m afraid because there’s a minimum time it takes for lamb meat to break down and become tender 🙂 I’d budget 4.5 hrs in total, use the times for the smallest weight in the table in the recipe, then reduce the slow cook time. N x
Hi Nagi, I love this lamb recipe and use it all the time now with lamb – very moist and tender.
Could I use the same recipe with pork, ie cook with skin/muscle down in the stock and crisp up the crackling at the end? I get my pork pull apart tender but the meat is always dry – even with one of your recipes. If I try cooking less to retain moisture its tough as old boots. Any thoughts. Cheers
An awesome slow cooked leg of lamb, marinated overnight with your Lamb Shawarma slather…came out awesome!! Thanks.
I’m so glad you enjoyed it – such an easy, yet delicious dish!
Another fantastic recipe. Your a great Chef, love your recipes.
Thanks so much Christina!
I have made this twice now, once being for Christmas dinner and both times it was fantastic. Can’t wait to try more recipes!
Perfect Alex!!
Thank you for another cracking recipe Nagi! This roast was perfection and a HUGE hit with the family. x
Nagi, we were given a whole lamb at the end of the year and I fixed the leg of lamb per your recipe, unbelievable! I have never had better leg of lamb. I now have two full racks of ribs and the front legs, can I use the same recipe and if so any suggestions? Thanks for the great recipes
Hi Alan, I’m so glad you loved it! You can use any cut for slow roasting – time will just depend on the weight – N x
I made basically this recipe this past weekend, but also added smoked paprika and dried thyme and used an oven bag just to ensure it was extra succulent! It got rave reviews!! I did two big legs for a crowd of 20 and now i have quite a bit leftover plus I saved the bones. Do u have a nice recipe for scotch broth to use it all up?
I don’t sorry Anna!! Feelfree to pop it on my recipe request page though 🙂
Cooked this for the first time today. The recipe worked exactly as described (I was sceptical about the gravy method but needn’t have worried!) We are not keen on pink/rare lamb, so this is the perfect dish for us, lusciously tender & falling off bone. Thank you Nagi, I’ll be trying more of your recipes
I’m so glad you gave it a shot Kate!!
Hi
I cooked this for the fam last night and it was delicious!
I have a question though re the liquid remaining following cooking – There was far too much remaining for the gravy so had to pour cups of it out to make gravy. I thought the liquid would had absorbed and steamed off more?
Please advise thank you.
Hi Louise, that depends on how much liquid comes out of the lamb – it’s different ever time 🙂