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…
Hi Nagi, your recipe is very clear and so easy to follow. Can I replace the beef stock with chicken or vegetable stock? Thanks!
Sure can Jane, I just use beef for the flavour but you could definitely sub with any other stock if you prefer – N x
Hi there my leg of lamb weighs 1.488kg. What do you suggest cooking time to be.
Hi Bec, It’s a pretty forgiving recipe, I’d cook as per the instructions as per note 5 (for 2-2.25kg) just cook for 4 hours at step 1 – N x
Hi the lamb I have is only .874 kg and it’s a half lamb leg with bone in.. what would you recommend for the cooking time? And should I still use your ingredient portions.
Thanks
I have a question, I know you said don’t use a lid, (I’m trying to avoid disposable foil) but would using a cast iron casserole with the lid just so slightly askew work as well?
I am currently cooking this again! Everytime I’ve followed this recipe my husband & daughter (who never used to eat lamb) devour it. I love the way it falls off the bone, it’s sooo tender & yummy. Thank you for posting this recipe, I’m looking at some of your others to see what I can try next.
Wahoo, She’s totally converted Coral!
Just cooked this on a Big Green Egg.Simply the best lamb I have ever had……..and the gravy was just unreal.Some leftovers to go at too.I think this will now be my “go to” dish of choice!!
Wahoo, thats so great to hear!
Hi Nagi!!! So many wonderful comments, my first time to make leg of lamb. However it is 2.5kg and boneless, what is the recommended time for cooking? 3.75 hour? I saw that you commented 75% of the time used to cook lamb with bone in it. So am using that as a benchmark. Will comment afterwards once the meal is made…thanks for your recipe!
Hi Lisa, this recipe is slow cooked so you really can’t go wrong, I’d test at 4 hours, to make sure it’s tender then continue to the browning stage – N x
Just made the Slow Roast Leg of Lamb for a family celebration. It was to die for! And so easy! Got so many compliments and people asking how I did it. Thanks Nagi. Best Lamb EVER.
Wahoo! Great to gear Pamela!
Totally delicious! Just made this for my family dinner and everyone loved it. THE GRAVY was the BEST!!!! Thanks Nagi x
Hi Nagi, If I were to cook two roasts in the same dish at the same time (say about 2kg each), how much beef broth and water would you recommend?
Thank you in advance.
Hi Theresa, if you’re cooking them in the same pan, you should be ok with the broth & water as per the recipe. You can always top up if it starts drying out or getting low – N x
can this recipe be done in an Instant Pot?
I’m looking to make this on Saturday. Do you have a suggestion for roasting the potatoes WITH the lamb? That’s the only way I remember my Greek grandmother making our Easter lamb dinner! Many thanks.
Hi Nagi lamb was delicious any recipes to use left overs please
I usually use my left over lamb in kebabs. I usually fry in a bit of oil to get it nice and crispy and wrap it up with some lettuce, tabbouleh, tomato and sauce!
SO bored with the constant use of CRISPY. What’s happened to CRISP?
Crispy sounds so twee and is unnecessary. CRISP sounds crisper in any case.
Shut up Dee. How irritating are you. Go and make your own recipe page and write whatever you want. Can’t believe you are banging on about the word ‘crispy’. I love crispy. Nagi you rock. Thank you for all your recipes!!
Sorry Dee, feel free to scroll on or visit another recipe site as I’ll probably continue to use CRISPY in many of my recipes.
Thank you, Nagi. At the ripe old age of 50, this was my first time roasting a leg of lamb – it was so easy and succulent. Even though I hadn’t scrolled far enough down the page, and have only just realised there was a full method, I still managed to make it work using only your summary points at the top of the page! It’s helped build my confidence to try other recipes. :o) (Nagi: I’ve posted again as I didn’t previously spot the star rating bit).
That’s awesome Alison, sounds like you nailed it! ❤️
Hi there!
Would love to make your recipe tomorow night. I’m serving company who unfortunately equate ‘blushing pink’ to uncooked. So in this predicament how do I cook it where it’s not pink yet not dry?
Thanks in advance!