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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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:

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…

OMG!
My guests have given me a score of 12 out of 10 for this magnificent, succulent slow roasted lamb & delicious oniony, garlicky gravy.
I’ve made this dish dozens of times and it’s always perfect! The only thing I will say is that the cooking time should be slightly shorter for smaller cuts of lamb. I often find if I am making a 1.3 kg half leg it is usually ready at the 4.5 hour mark, yet smaller cuts of lamb are not mentioned in the recipe notes.
This was the best leg of lamb that I have ever tasted. It was really easy to prepare and everyone in the family enjoyed it. My two year old great grandson had seconds. They were small portions but he actually asked for more. Thank you for a recipe “keeper”!
Hi Nagi, I made this slow roasted lamb recipe this evening and it was delicious! The meat turned out just like you said…you could take a fork and it would just fall apart. Super tender and scrumptious!
The gravy was also great and was loaded with flavour. Thanks so much for another super recipe!
Amazing! So succulent and tasty, the family loved it and there will be enough left over to make Lamb Pilaf tomorrow night
Excellent easy recipe which is absolutely delicious.
Made a few times now and never disappointed.
This is my go-to roast lamb recipe – we totally love it.
IT-IS-STUNNING!
I put potatoes next to lamb and my son said it is the best meal he has ever had. A 5 star for this recipe! Thank you!
Right – to put this in perspective, I dont comment on these sites. So I tried this recipes. OMG – it is great. I have a fussy 18 yr old so sunday is roast chicken night. tried this recipe with the natural gravy and OMG he smashed it. This will now be a once a month Sunday roast dinner. Nice work
Thank you for a culinary delight. Followed recipe to a tee.
Served it for Anzac Day lunch in wraps with tomato, red onion and your dressing of Greek yoghurt, garlic, lemon juice, plenty of salt and coriander. Served crispy potato gems on the side.
That suggested weight feed 8 comfortably.
Made entertaining easy.
This is the first time in many years that I have cooked a leg of lamb and it was so tender and delicious! The only change was I browned the top of the lamb before roasting. Will make again, thanks Nagi! 🤗
My leg of lamb came out perfect. It was falling off the bone. I cooked it for 4.5 hours and let it rest for 30 minutes. Only difference is I added more aromatic ingredients and didn’t use the beef stock and instead used 1 cup of water only. There was plenty of broth after cooking. Will be my go to lamb recipe!
This recipe was given to us by a friend. It works very well. We’ve used it often. It’s very easy. We go for long roast periods and leave out the carrots because my wife thinks it makes it too sweet. You need the long roast time though.
Delicious! If you’re using organic meat, the fat is the most nutritious part! Remember the USA PURPOSELY inverted the food pyramid almost worldwide! That’s why they have so many fat people! But non-organic fat stores toxins. Thanks for sharing such a delicious recipe!
Lush
OMG!! So much liguid!! By the time the meat juices add to the 5 cups of stock + water….. the baking pan is overflowing. What do I do with all this liquid? We can only eat so much gravy!!
Easter Feast Winner! Added some red wine and mustard to the beef stock for a little extra zing.
Great recipe , easy , perfect, tender , there is nothing left , thank you
The best lamb ever. Love your recipes. Followed by your Apple crumble – loads of compliments. Great Easter meal.
This is my go-to recipe for a slow cooked lamb! I throw in some Thyme but everything else is *chef’s kiss*