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Home Collections Roasts

Slow Roast Leg of Lamb

By:Nagi
Published:11 Apr '20Updated:13 Apr '22
842 Comments
Recipe v Video v Dozer v

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 on a white plate with part of the meat pried off to show how tender it is

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!

Tender Slow Roast Leg of Lamb with gravy on a plate with a side of potato and steamed greens

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

A classic, perfectly cooked Roast Lamb Leg with a classic smooth, rich gravy. It's Lambalicious! recipetineats.com
Roast Lamb Leg with Gravy
Slow Roasted GREEK Leg of Lamb - Tender fall apart lamb made the Greek way! Super easy.
Greek Slow Roasted Leg of Lamb
The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! www.recipetineats.com
Slow Cooker Roast Lamb Leg
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Slow Cooked Lamb Shoulder
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb

  • 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

Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

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 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 Slow Roast Leg of 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!

How to make Gravy for Roast Lamb Leg
Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

Sides to serve with roast lamb

Complete your meal! Here are a few suggestions for sides that go really well with roast lamb:

Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Close up of spoon scooping up Mashed Potato
Creamy Buttery Mashed Potato
Close up photo of Mini Potato Dauphinoise - Gratin Stacks
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
Close up of Paris Mash (Rich & Creamy Mashed Potato) being scooped up with a spoon
Paris Mash (Rich Creamy Mashed Potato)
Rustic brown bowl of Creamy Cauliflower Mash topped with a drizzle of butter
Creamy Mashed Cauliflower
Close up of Balsamic Dressing being drizzled over rocket salad with shaved parmesan
Rocket Salad with Balsamic Dressing and Shaved Parmesan
Pea, Cabbage, Parmesan and Mint Salad
Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole
Side Dishes
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

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 Roasted Lamb Leg

Slow Roast Leg of Lamb

Author: Nagi
Prep: 15 mins
Cook: 5 hrs 15 mins
Total: 5 hrs 30 mins
Main
Western
4.98 from 237 votes
Servings8
Tap or hover to scale
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Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It's not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. 
NOTE: Lamb leg should only be cooked to blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked until fall apart which takes hours (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.

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:

1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here’s my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it’s leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn’t dry out. Cooking it this way also infuses it with flavour.
2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat.
3. TRY THIS WITH Truly Crunchy Roast Potatoes!
4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it’s blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!).
5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time eg if your lamb is 1.8kg, use the 2 kg cook times):
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:

Serving: 322gCalories: 605cal (30%)Carbohydrates: 6.5g (2%)Protein: 56g (112%)Fat: 38g (58%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 2.8gMonounsaturated Fat: 17gCholesterol: 198mg (66%)Sodium: 809mg (35%)Potassium: 712mg (20%)Fiber: 0.5g (2%)Sugar: 0.8g (1%)Vitamin A: 10IUVitamin C: 1.2mg (1%)Calcium: 4mgIron: 4.7mg (26%)
Keywords: Roast Lamb Leg, Slow Roast Leg of Lamb
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

A classic, perfectly cooked Roast Lamb Leg with a classic smooth, rich gravy. It's Lambalicious! recipetineats.com
Roast Lamb Leg with Gravy
Slow Roasted GREEK Leg of Lamb - Tender fall apart lamb made the Greek way! Super easy.
Greek Slow Roasted Leg of Lamb
The most succulent and easiest lamb leg ever, this Slow Cooker Roast Lamb Leg takes minutes to prepare. The gravy is incredible! www.recipetineats.com
Slow Cooker Roast Lamb Leg
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Slow Cooked Lamb Shoulder
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb


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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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842 Comments

  1. Karen says

    April 17, 2022 at 8:05 pm

    5 stars
    Easter Sunday dinner, OMG delicious and that gravy!
    Think I might just slow cook my lamb roasts from now on. I’m not the most accomplished cook, nailed this though, that’s how easy it is : )

    Reply
    • Nagi says

      April 17, 2022 at 10:32 pm

      I am so glad you enjoyed it Karen!! N x

      Reply
  2. Petra says

    April 17, 2022 at 6:13 pm

    5 stars
    Best ever leg of lamb. I’ve tried many of your recipes and they AlWAYS work, 100%. This Easter for example, everyone asked for the recipe for your Hot Cross Buns, they were so good. I also enjoy reading your intros too the recipes, tipps and notes. Well done, Nagi, I love your work!

    Reply
    • Nagi says

      April 17, 2022 at 10:33 pm

      Thanks Petra! I am happy you like the recipes!! N x

      Reply
  3. Judy says

    April 17, 2022 at 2:01 am

    5 stars
    Excellent! Made this for Easter dinner and it was fabulous! Thank you

    Reply
  4. Fahreen Ramjee says

    April 17, 2022 at 1:32 am

    Hello, I see that you don’t sear this roast … is there a benefit to doing so before turning upside down and slow roasting for hours? Thank you in advance.

    Reply
  5. Vivienne says

    April 16, 2022 at 8:05 pm

    Can you use a glass pan instead of metal?

    Reply
    • Nagi says

      April 19, 2022 at 4:11 pm

      Yes Vivienne I think that would work fine just keep an eye on the liquid level so it doesn’t dry out. N x

      Reply
  6. Julie says

    April 16, 2022 at 7:09 am

    5 stars
    So glad I found you! I always managed to ruin lamb and gravy until I tried this recipe. This is the family’s special occasion meal now. When we’re all coming together I ask them what shall I cook? The unanimous answer – make that lamb again!😊

    Reply
  7. Camille Warren says

    April 13, 2022 at 10:16 am

    Nagi, I have made this a couple of times but with breaks in between and each time have used boneless leg as it was what I could purchase at the time. Do you have any recommendations for cooking temp and time/alterations to your recipe?
    It was delicious but I cannot remember what adjustments I made. I would love to hear your thoughts..

    Reply
    • Nagi says

      April 13, 2022 at 5:00 pm

      If it’s boneless it will cook slower than with the bone in Camille so you might need to cook it a bit longer! N x

      Reply
  8. Justin says

    April 10, 2022 at 10:26 am

    Will this recipe stay the same for boneless leg of lamb as well? Thx!

    Reply
    • Nagi says

      April 10, 2022 at 5:23 pm

      It might take a bit longer for boneless Justin as bone in cuts cook faster but otherwise it will be the same! N x

      Reply
      • Justin says

        April 21, 2022 at 9:03 am

        Thank you, Nagi! Making it for Orthodox Easter this weekend. This recipe looks delicious.

        Reply
  9. Donia says

    April 8, 2022 at 6:04 pm

    Hi can this be made the same way in a slow cooker? How long please

    Reply
    • Nagi says

      April 8, 2022 at 7:52 pm

      Use this one for the slow cooker DOnia: https://www.recipetineats.com/slow-cooker-roast-lamb-leg/ N x

      Reply
  10. Laura says

    April 3, 2022 at 6:35 pm

    5 stars
    Delicious. I generously sprinkled smoked paprika and garlic powder over the lamb as it seemed a good idea at the time. The smell while was cooking was divine and the taste? Bellissimo!!! The meat was so tender.

    Reply
    • Nagi says

      April 4, 2022 at 8:17 pm

      Woo hoo I am glad you liked it Laura!! N x

      Reply
  11. oscar says

    March 30, 2022 at 1:43 pm

    4 stars
    Heads-up, 4.5 hours at 335 or 325 gets a very well done piece of meat. I suggest you give it 10 minutes at 450 to crisp up the outside and then take it way down to 275-300. You can always cook it longer if needed or sear some pieces in a pan before serving.

    Reply
    • Nagi says

      March 30, 2022 at 5:10 pm

      Hi Oscar – thanks for that feedback. WHen I slow cook I do aim to get the lamb leg well done and fall apart tender. I have other recipes for roast lamb that is not slow cooked! N x

      Reply
  12. Anna says

    March 22, 2022 at 11:10 am

    Cooking two large legs of lamb at same time. Will cooking time be longer and should I cook on bottom tray of oven (fan forced). Also as large legs, trays won’t be placed in same direction, does this matter? Thank you!

    Reply
    • Nagi says

      March 22, 2022 at 5:46 pm

      Hi Anna – if you cook in two separate pans the cooking time should be the same as for one leg. The direction of trays on a roast like this shouldn’t affect the outcome! N x

      Reply
      • Anna says

        March 22, 2022 at 6:36 pm

        Thank you so much!

        Reply
        • Nagi says

          March 23, 2022 at 5:56 pm

          My pleasure! N x

          Reply
      • JM says

        April 13, 2022 at 12:55 am

        I have a 7.5 leg of lamb, how long would you cook that for with this recipe? When you flip to crisp the top do you up the temp?

        Reply
        • Nagi says

          April 13, 2022 at 4:46 pm

          Hi JM – see the roast times in te notes under the recipe – yours should be fairly close to the timing for 6.5 – maybe a bit longer, you will just have to check it. Otherwise follow the recipe for finishing it. N x

          Reply
  13. Cheryl says

    March 7, 2022 at 12:33 pm

    I had an extra leg of lamb from our county fair and tried this recipe on a nice snowy day. I feel like I just got home from a fancy restaurant and I don’t feel like I was cooking all day. This recipe is AMAZING!!! Definitely going to make it again. I already can’t wait to eat the left-overs for lunch tomorrow! Thank you!!!

    Reply
    • Nagi says

      March 7, 2022 at 12:44 pm

      I am so happy you liked it Cheryl! N x

      Reply
  14. Gillian says

    March 7, 2022 at 9:15 am

    5 stars
    Scaled this down to 3.5hrs + 45 min browning for my 1.2kg leg of lamb and it was simply delicious – thank you 🙂

    Reply
    • Nagi says

      March 7, 2022 at 12:53 pm

      Thanks for that tip Gillian! N x

      Reply
  15. Nia says

    February 28, 2022 at 2:51 am

    5 stars
    Lovely. I put a whole carrot in with the onions and garlic and instead of sieving it I took out most of the garlic but whizzed the carrots, onions and some garlic in the gravy with a hand blender before making the gravy.

    Reply
  16. Colleen says

    February 20, 2022 at 11:57 am

    Can you make this in a Dutch oven?

    Reply
  17. Peggy Rian says

    February 18, 2022 at 11:01 pm

    5 stars
    Hi there!! Made this last night and just wanted to thank you for the awesome recipe. This will be my goto recipe for roast lanb from now on. Last thing Hubby said this morning, leaving for work, was about how he was looking forward to leftovers tonight!!

    Reply
  18. Georgie says

    February 8, 2022 at 9:55 pm

    Hello 😃 I cooked this today as a gift for a friend. They cannot collect it today. Can I please ask how to store and reheat the lamb leg? I am worried it will get tough and dry. Thank you 🙏

    Reply
    • Nagi says

      February 9, 2022 at 10:21 am

      Hi Georgie – just refrigerate in the liquid then reheat it covered with foil in the oven. It should not dry out as it is slow cooked! N x

      Reply
  19. Annette says

    February 5, 2022 at 8:05 pm

    5 stars
    This was so good and the first time I have ever roasted a leg of lamb. I had plenty of pan juices for gravy and it was very flavoursome. My lamb was boneless though but I still followed the roasting times and it turned out just right. Served it with your baked Mac n cheese too. Thanks Nagi! It was a hit!

    Reply
  20. Hamish says

    January 24, 2022 at 1:46 am

    Can someone please help me with step 3, which says place ‘right side up’, refer to note 2. Note 2 talks about the upper side and under side… but it doesn’t say which of these is the right side? (Also note, there is a typo in the video, the print text overlay says to cook at 170/325 whereas it should be 170/335, per instruction 1)

    Reply
    • Nagi says

      January 24, 2022 at 4:42 pm

      Hi Hamish – In Note 2 it says that the upper side of the lamb is the rounder side with more fat so in Step 3 you put the lamb in the pan with the upper side facing up. You then flip it in Step 5 so the bigger bit of the leg is in the liquid. I will note that temperature change next time I edit the video – 325 to 335 won’t make much difference in your outcome – let me know how it turns out! N x

      Reply
      • Jess says

        April 16, 2022 at 8:16 am

        So the fatty side cooks face down for the most part? Is the leg of lamb submerged in a lot of the liquid while cooking? My pan is large I am afraid it will not be submerged

        Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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