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…
patricia tweeddale says
Sorry forgot to rate this.
patricia tweeddale says
OMG Nagi, this was the best roast leg of lamb I have ever cooked, it was so tasty and succulent. My husband couldn’t stop talking about it and that very not like him. Sorry Nagi I had to take all the credit for that lol. Left overs must say there wasn’t much made a beautiful shepherds pie yummy. Thanks Nagi.I wish I found this blog earlier.
Misha says
I cooked this lamb recipe for 10 adults and 3 kids and every one loved it. It is a forgiving dish so you can tweak it where needed. Absolutely sensational 😊
Nagi says
I’m so glad you loved it Misha, anything slow roasted is SO forgiving ❤️
Karyn says
Perfect every time !
Nagi says
Yessss 🙌
Jane says
Hi Nagi, your recipe is very clear and so easy to follow. Can I replace the beef stock with chicken or vegetable stock? Thanks!
Nagi says
Sure can Jane, I just use beef for the flavour but you could definitely sub with any other stock if you prefer – N x
Bec says
Hi there my leg of lamb weighs 1.488kg. What do you suggest cooking time to be.
Nagi says
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
Tori says
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
Danielle says
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?
Coral says
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.
Nagi says
Wahoo, She’s totally converted Coral!
Coral Collins says
Converted so much we’ve just ordered a lamb joint to have on Christmas day! Small turkey, large joint of lamb. Thank you again for posting your wonderful recipes.
Bergers says
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!!
Nagi says
Wahoo, thats so great to hear!
Lisa says
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!
Nagi says
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
Pamela says
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.
Carley Roberts says
Totally delicious! Just made this for my family dinner and everyone loved it. THE GRAVY was the BEST!!!! Thanks Nagi x
Nagi says
Wahoo! Great to gear Pamela!
Theresa Abela says
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.
Nagi says
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
Sonia says
can this recipe be done in an Instant Pot?
Kimberly says
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.
Nigel says
Hi Nagi lamb was delicious any recipes to use left overs please
Nagi says
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!
dee says
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.
Nagi says
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.
Cat says
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!!
Alison Whitehead says
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).
Faith says
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!
Nagi says
That’s awesome Alison, sounds like you nailed it! ❤️
Alison Whitehead says
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)
Tammy says
Hi Nagi, I’ve got a 2.7kg leg of lamb but only really have 4 hours + browning time. Do you think this would still work or does it need the extra hour? Don’t want to keep guest waiting too long!
Michelle says
I made the slow cooked lamb and crispy potatoes for Easter Sunday lunch they were amazing 😉
Nagi says
Wahoo sounds great!