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…
The best and easy to follow recipe. The lamb came out the exactly how it was described. Happy and delicious weekend meal!
That’s terrific to hear Lana! Thanks for taking the time to let me know – N x
Another reliable and achievable recipe Nagi.
Wife loved it and said it reminded her of how roasts used to be cooked on the farm where she grew up.
Well cooked and tender and not pink in the middle (unheard of in traditional farm cooking)
Any chance of a similar recipe for a chunk of beef?
I love hearing that Ed! I have a slow roast beef on my recipe calendar – coming in autumn! N xx
Hi, just about to make this but not sure what beef broth is? Stock cube? Advise please as plan to make today xxx
Hi Anita! Liquid beef stock 🙂 I have a video so you can see it!
Hi, sounds delicious! Can I use a boned lamb leg for this? Would it change the cooking time? Thank you
I am wondering the same thing. Looks so good. As does the Greek style. I hope it works with my semi boneless 5 lb leg. Thank you in advance.
Nagi this was such a huge success! Fantastic recipe! Thank you so much!
I love hearing that Claire!! Thanks for letting me know – N x ❤️
Just made this, it’s soooo delicious gosh! Thank you 🙂
HIGH FIVE! So glad you enjoyed this Pat, thanks for letting me know! N x
Delicious! Handful of ingredients, set it and forget it, and make gravy. I called it pulled leg of lamb.
I have a 9 pound leg of lamb. How long should I cook it?
I have a bone-in leg of lamb that weighs 8.8 lbs. How long would you recommend roasting it?
This was undoubtedly the BEST slow roast lamb I have ever cooked! You said it was a fail-safe recipe, and so it was! I am really very grateful you made this so easy to follow, with lots of helpful hints, which I think made all the difference. This was cooked for Christmas Day and it was a triumph! Thank you.
Another Nagi success! Made this yesterday and it was wonderful!
My lamb was from Australia – I am in Austin, TX! I am preparing it again this weekend for a friend’s birthday. She is going to be so impressed.
Thank you for yet again, a terrific recipe.
PS: My husband is a huge fan. As soon as I say, “This is a Nagi recipe”, his eyes light up.
First message I read today and it’s already made my day!! –> “PS: My husband is a huge fan. As soon as I say, “This is a Nagi recipe”, his eyes light up.”
Would boneless leg of lamb work? In the U.S., I find mostly boneless in the markets. They are usually sold with ‘netting’ all around them, I assume to hold their shape while cooking- do you recommend leaving it on for slow roasting? Also, can lamb be made a day ahead and reheated, or does it risk drying out? I’m short on oven space! Thank you!!
I sure hope it will… I’m planning to do it today! Did you try?
Thank you for this delicious recipe. I made it for Thanksgiving and it was so moist, tender and flavorful.thanks for sharing
I’m so happy to hear that Sarah!! Thanks for letting me know – N xx
Made this today, it was a hit! I had many compliments including ‘best lamb I’ve ever had’ and ‘best meal you’ve ever cooked’!! The only thing that didn’t work for me was the sauce. Once the lamb was ready to come out the sauce was all burnt and stuck to the pan – so I ended up using gravy granules! Was this maybe because my foil wasn’t on tight enough? With an hour to go I changed to a lid because the lamb was looking a bit dry.
That’s so great to hear Reut! Sorry to hear the liquid dried out, yes for anything slow cooking in the oven, tightly is the key and also check every hour or so to ensure the liquid levels are still ok 🙂 N x ❤️
I don’t think we will ever cook lamb in any other way after having this!
We have done it twice now – once as described in the recipe and the second in our french oven – just took the little handle bit off the top, leaving a “steam hole” and it was wonderful! Totally negated the need for browning as well as it did it all in the pot for us. Also took less time – about 4 hrs all up. Only thing is, I’d probably add another 2 cups of water to it, as it looses a bit more liquid than the roasting pan and foil way.
We love it so much, its our contribution to our family’s Christmas get together this weekend. Sure to be a winner there too 🙂
HIGH FIVE!!! I am so pleased to hear that Terri, thanks for letting me know! N xx
Hi Nagi!
My lamb leg is 1.7kg…would i adjust time to approx 3.5hrs cooking? Still do the full 45min browning at the end?
Thanks!
Hmmm, I’d still do 4 hours covered, then yes 45 min uncovered (it’s about colour here, so weight doesn’t change it much). Just because as legs get larger, the thickness of the legs don’t increase in the same proportion, so the same applies with you use smaller ones. 🙂
Do you ever make any soups with leftover bone from lamb???? Curious??? thanks
I don’t, to be honest! I like the idea though, I will give it a go! Hmm – how about a lamb and lentil soup?
Hi Nagi, Have been awhile since I left a comment on your site. Lamb is my favorite meat to cook, and your slow roasted recipe is the way to go to get a moist and super tender lamb. How is the e-book video coming? You are a master creating beautiful and entertaining food videos!
Oh, that leg of lamb looks so succulent. Reminiscent of a slow cooked lamb shank. I see a match for those last two bottles of Penfolds Koonunga Hill Shiraz Cabernet setting in the rack.
They’re calling your name!! ☺️
Gud moniing Nagi oohh this recipe is gorgious I always want to cook this leg of a lamb for my family but I cant everytime i try it comes out rear becauase of not having the meat thermometer. Nagi is there something to use to replace the meat thermometer please help
Hi Ntombi! I don’t know what else to use instead of a meat thermometer but you don’t need one for this!! If you want to do pink lamb without a thermometer, the only way would be to cut into it to check 🙂 N x