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
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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 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:
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:
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…
Coby says
I have used this fab recipe before and it came out great. I have only a small little roast this time of 1.1kg and wondering what cooking time it might need? Do I halve it so 2 hrs plus the 45 mins browning or stick closer to the 4 hr mark?
Martine says
Hi Would a glass dish be ok to use instead of a metal dish? Thanks.
Nagi says
Hi Martine, yes 100%! N x
Ben says
Hi Nagi, Which roasting pan do you use to be able to use a metal whisk over a stove?
Janis Williams says
Can you give us cooking times for a boneless leg please Nagi?
Neil says
I’m doing this for the 4th time tomorrow, sure that it will turn out perfectly for the 4th time – it’s a stunner, and SO delicious. When it comes to a good old Sunday roast I’m a firm advocate of doing it ‘low & slow’, and this recipe proves me 100% right. Thanks, Nagi!
Cas says
Best roast lamb ever…..genius. Gravy amazing.
Thanks Nagi.
Nagi says
You’re so welcome Cas, I’m so glad you loved it! N x
Anna says
Yum! Gravy is delicious! Cooked this for Mother’s Day dinner! Enjoyed by all! Easy and the smell in the kitchen all day was phenomenal!
Nagi says
WOOT!!! Thanks so much Anna!! N x
Cathy says
Hello Nagi,
If I bake this at 140/150c for the same amount of time as noted in the recipe will that be okay?
I would like to make this for my sons birthday this Sunday ☺️
Thankyou
Cathy xx
Nagi says
Hi Cathy, yes 150C if your oven is fan based. N x
Lindsey Hogg says
Bloody fantastic! Our wee leg of lamb was only just under 1.2kg so tweaked broth/water/cooking time accordingly. The bone slid out like an over-ready baby! 🤔😃🥰 Until I cease eating meat, this will always be my go-to method for roast lamb. Thank you 💖
Niks says
Can I know the cooking times and changes to the ingredients please ? Mine is 1.4 kg
Chloe says
Can this recipe be made in the slow cooker?
Nagi says
Give this one a try Chloe: https://www.recipetineats.com/slow-cooker-roast-lamb-leg/ N x
Stella Rose Ademun says
This was indeed so heavenly oh my God never tasted tender soft lamb like this before, so flavourful and succulent. All our visitors and neighbors were amazed and are looking forward to it again. I didn’t have beef broth so I used beef bullion cubes for each cup of water, added also 3 stripes of fresh oregano, orange juice and orange peelings as well for the bed. Thank you so much Nagi.
Kyle says
Lamb after 4 hours at 300 was beyond overcooked. Brutal recipe here I’m sorry. Every other recipe says half the time (yea I covered it)
Emma says
Did you do 300F or 300c?
Nagi says
Hi Kyle! Yes, this one is slow roasted until fall-apart tender. Meat goes: raw -> blushing pink medium rare (traditional leg) -> overcooked and tough (terrible, inedible) -> fall apart tender (beyond overcooked/well done). We are going for that last one there. 🙂 N x
Mooshie says
At about the 4 hour Mark I took this out today and panicked as it looked cooked but it was tough… I left it in for the prescribed 5 hours then additional 45mins to brown and it was absolutely killer. It was so so delicious and I’m so annoyed that I freaked out for hours about how it would turn out but it was flawless. Thank you again Nagi. You make me look like an amazing cook 🤣
Nagi says
Hi Mooshie, I’m so glad you left it in! It’s slow roasted so goes past the tough overcooked stage and the meat starts to break down and become tender! 🙂 N x
Vicky says
Wow! I made this for Easter dinner this year. The bone pulled out and I’d never seen such a clean one lol. My hubby’s comment: this is the only way we will do lamb in the future. What an awesome recipe. Thank you
Geoffrey says
Hi Nagi, I would like to make your slow roast lamb shoulder recipe as I have family coming around this Sunday for lunch. I am wondering though, if I make it on Saturday, how would you suggest I re-heat the lamb the following day for lunch ? I wouldn’t want it to dry out as it sounds so deliciously moist.
Thank you and looking forward to a delicious Sunday Roast.
Nagi says
Hi Geoffrey – If possible I would really try to time it so that you can serve it fresh, by starting early in the morning! If you have to reheat it however, reheat uncovered in a 120C oven. If fridge-cold, wrap in foil first, even if it means the outside gets a bit soggy. Time will vary depending how cold it is and the size of your joint, so allow plenty of time. Like I said, do try to cook fresh! Good luck and good eating – Nx
Krupa says
This recipe is amazing! I have tried lamb roast many times and it always comes out dry. This was the best roast lamb I have ever made. My hubby was very impressed and the kids loved it too! It was a big hit. The meat fell of the bone and tasted very succulent. Thank you so much!
Nagi says
You’re welcome, Krupa. So glad your family enjoyed it! – Nx
Rex Clements says
How long for a 1.5kg?
Alecia says
I made this for my extended family for Easter. I actually cooked 3 legs of lamb and they were delicious! What we didn’t eat for lunch we had for dinner on bread rolls. Such an easy recipe with amazing results. I shouldn’t be surprised, all your recipes are good, Nagi. I loved the gravy but we like it a little sweet so we added some marmalade, maple syrup and port….yummy.
Joanne Miller says
This was my first time making leg of lamb. i roasted a 9.5# leg for 7 hours covered and then uncovered for 20 minutes. I made a gravy from the drippings just as the recipe said. It was divine!!! The meat was so tender and the gravy so tasty!! Thank you for this easy recipe. I will definitely make this again!!
Nagi says
WOOT!!! Sounds like you nailed it Joanne!!! N x
Mark Williams says
Absolutely stunning. The gravy was a little “garlicky” for me, but I can alter that to suit my personal taste next time. Will definitely be cooking it again.
Billy says
I have a 2.25 kg boneless leg of lamb. How long should I cook it for? I couldn’t find a bone-in cut.