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
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Susan Hart says
Cooked this Easter Sunday 2021. It was absolutely gorgeous and the gravy was amazing
Emma Lewis-Walters says
Love Love Love this recipe! Made it with shoulder & leg of lamb and it is faultless. The meat is always ultra tender and super tasty. I need to practice my gravy though – thank God for sieves!!!
Emma says
I made the slow cooked lamb led and it was amazing , and the gravy too , will never do it any other way again , stunningly delicious thank you
Lauren says
Hi! Was not able to find a bone-in leg, so I am using a 4lb boneless one instead. How should I modify the recipe for this? Thank you!
Jen Deacon says
I love the upside down leg tip that really is a new one. Beautiful dish
brian says
Trying this recipe easter sunday, but I’m using a boneless 6.5 pound leg of lamb. What should the cook time be?
Hannah says
Hi! Can you suggest a baking time for a 2 lb boneless leg? (I guess it says “half leg” on the package.) Thank you!
Nagi says
Hi Hannah, I would say 3 hours covered then 45 minutes uncovered. You can’t go wrong, you just want to cook it until it’s fall apart tender. N x
Anne says
Hi! I have made many of your recipes and have loved all of them. I am hoping to make this for Easter this Sunday. I would love to pair it with the ‘Truly Crunchy Roast Potatoes’, like you suggested. I only have one oven. Do you think it is okay for the lamb to be out for 1-1.5 hours while the potatoes cook? What would you suggest as a side veg with this meal? Thanks in advance!
Sarah Gibbons says
OMG Nagi, this is the best slow roast lamb ever. I love all your recipes, they are so easy to follow and the notes are so helpful. I made this for my family last weekend and we devoured every last morsel. My son declared the gravy “the best I’ve ever tasted”. Thanks you for teaching me how to make gravy!! and the lamb was succulent and tender, will definitely make it again! Yummy 🙂
Nagi says
I’m so glad you enjoyed it Sarah – low and slow is the only way to go! N x
Anne-Marie Duignan says
great writing. thank-you.
Jennifer says
Hi Nagi! The family and I LOVE this recipe! We are making a slightly bigger one tonight, 3.2kg (bone in). What would you advise the for cooking time? THANKYOU
Nagi says
Hi Jennifer, you’ll find the cook times listed in the recipe notes. Enjoy!! N x
Charllotte says
Hi! I’m hoping to make this with a de-bonned, rolled leg of lamb. It’s 1.55kg. Can you advise a more appropriate cooking time please?
Thank you!
Sarah says
Hi Nagi!
I love this recipe so so much, I never make lamb any other way! Question, I have a half leg of lamb (bone-in) which is 1.4kg.. how long should I cook it for?
Nagi says
Hi Sarah, I would reduce the cook time to 4 hours covered. N x
Cassie says
How long for a 1kg bone in leg of lamb please?
Lee says
Hi Nagi – I’ve used this recipe often with a bone in roast and love it! We’ve been gifted a de-boned roast and wanted to check if there was anything different I should be doing? Thanks!
Nagi says
Hi Lee, the cook time will be different if de-boned, can you tell me the weight of your piece of lamb? N x
Manda says
Bloody beautiful mate. Another winning recipe from you!
Hubby loved it & he’s fussy as!
Gravy was delish
I cooked a small roast 1.5kg for about 3 1/2 hrs. I’ll never cook one any other way now. Thanks Nagi
Nagi says
Wahoo!!! Sounds like you absolutely nailed it Manda! N x
Melissa says
Seriously the best lamb ever! Even my husband who is anti gravy/sauce loves it!
Elaine Angell says
Cooked this on St David’s Day here in the UK and used our wonderful Welsh Lamb. It was magnificent! I served it with your Dauphinoise Potato recipe which was also fabulous! Thank you Nagi for the recipes!
Caroline says
We Aussies love our lamb! I experimented with a small piece of lamb leg (only about 700g or a 1lb) for this recipe to see what it was like – wish I’d made more! It was fork tender and really took on the flavor of the rosemary and garlic. I’m definitely making it again, and soon! Thank you.
Elaine Angell says
This is a an easy to follow recipe and worth the wait cooking it for 5 hours.
It’s St Davids Day here in the UK so it had to be Welsh Lamb Delicious! 5*****
Chloe Commins says
So easy! It’s the nicest lamb I’ve ever had. Fall off the bone perfection and the gravy tastes great too!