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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Nicole Morey says
This recipe is great! It was a chilly “spring” day so this recipe was perfect! I’m not a gravy maker but this was easy and delicious.
Nagi says
That’s wonderful to hear Nicole! Thanks for taking the time to let me know you enjoyed this! N xx
Shona says
Absolutely delicious, fell off the bone, the gravy was amazing! 10/10 from me and my family
Nagi says
That’s wonderful to hear Shona! Thanks for taking the time to let me know you enjoyed this! N xx
Kim says
Now my go to recipe for slow cooked lamb leg. I used to never be able to get my meat soft enough to pull…now its a breeze. THANK YOU!! this is my new ‘go to’ recipe for Sunday entertaining.
Nagi says
That’s wonderful to hear Kim! Thanks for taking the time to let me know you enjoyed this! N xx
Sandra says
Oh my goodness !!! Lamb has never tasted sooooo good !!!
It was delicious !!!
I received tons of compliments !!!
Thank you for making me look really good !!!! lol.
This recipe will be a favourite for sure !!!
Many thanks…:)))))))
Nagi says
Yaaaaaay!!! You domestic goddess!!! 🙂 N xx
Keeks says
Nagi, this is a fantastic recipe. It worked perfectly!! I added 2 tsps of cranberry sauce and freshly chopped mint leaves to the gravy and it tasted scrumptious. Only issue is that people wanted 3rd helping but it was finished. Looooove this recipe. Thanks Nagi!!
Nagi says
Oooh I love how you finished this Keeks! Thanks for sharing that! N xx
Helen Traynor says
What an amazing dish, and so easy to do! I struggle with meat tenderness, but this was spot on! The will become a family favourite, thank you so much, and well done to you.x
Nagi says
So pleased to hear you enjoyed this Helen, thanks for taking the time to come back and let me know! N xx
Samantha says
Steps 8 and 9 contradict each other and make no sense, return covered or uncovered?!?
Nagi says
Hi Samantha, Step 8 says to return to oven covered IF not yet tender. Step 9 says to bake uncovered to brown the lamb 🙂
Maureen says
Cooked this for Easter Sunday lunch. It was delicious. Thank you so much for the recipe.
Nagi says
So glad to hear that Maureen! Happy Easter from Sydney 🙂 N xx
Mark says
1st time I’ve done leg of lamb – amazing result. Top recipe and so easy to follow. Many thanks.
Nagi says
Love hearing that Mark! So glad you enjoyed it! N xx
Marianna says
Fabulous recipe. I used red wine instead of water though and added leeks and carrots the base of the dish. Brilliant result!
Nagi says
🙌🏻 So pleased to hear that Marianna! N xx
Jo Goddard says
Cooked this today for Easter dinner and it was absolutely delicious! More tastier than the Jamie Oliver recipe that I used last year which smoked the kitchen out and made such a mess of the oven. Will definitely use again. Thank you
Nagi says
Better than Jamie Oliver? 😳 HIGHEST PRAISE EVER!!!! N xx
Hannah says
This is such a fantastic recipe! I’d never worked with lamb before and this came out so well. Also there was plenty of gravy to spare (more than 2 boats!) and that’s always a plus in my book. I’d definitely recommend this for everyone to try, novice and deft hand. Thank you so much for the recipe!
Nagi says
Fantastic to hear Hannah! Thanks for letting me know! N xx
Jessica Horton says
Hi Nagi, I followed this slow roasted leg of lamb recipe and it was a success and my family all enjoyed it. Thanks, Jessica
Nagi says
Love hearing that Jessica! Happy Easter – all the way from Sydney! N xx
Sue F. says
Hi, followed this recipe today in UK, Easter Sunday, 1st April 2018. It is fabulous. Very easy to follow and the lamb was cooked to absolute perfection. Thank you for such a great recipe.
Emma Field says
We’ve just enjoyed this for our Easter Sunday dinner. Absolutely beautiful and so easy. Thank you.
Nagi says
So please you enjoyed this Emma! Happy Easter! N xx
Ollie H says
Just in the oven for our Easter Sunday lunch!!
Smells amazing.
One question do you know if left overs will keep in the fridge, we will have a lot of left over meat 🙁
Nagi says
Gosh yes it will keep for up to 4 days!! N xx
Ollie H says
Brill we’re going to make a Thai curry out of the rest…….Bit left field I know!
It was delicious by the way. Definitely will be doing this every time now on.
Nagi says
You can curry ANYTHING. 😂
Dorothy says
Hi
I am currently in the process of cooking this for our dinner tonight!
All the stock/water has burnt off after 3 hours of cooking though, is my oven up too high??
X
Nagi says
No! Fat = juiciness and flavour!!! 🙂 N xx
JohnF says
Just cooked and eaten our Easter leg of lamb. It was absolutely delicious with the gravy from the juices. Did it for 4 hours plus 40 minutes browning (2.5kg) as our oven always seems a bit fierce.. Thank you. Recipe is definitely a keeper.
Nagi says
So glad to hear this was enjoyed John! Happy Easter to you too 🙂 N xx
Martin says
Did this last night. Worked really well. Substituted bottle of red wine for the water!
Nagi says
FANTASTIC to hear Martin!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Warren T says
Hi Nagi, I planned to do a middle eastern recipe from J O. But this morning had a change of heart as my grandaughter is coming for dinner too, she’s 1. So I came across your site and love love love it. Will be doing this recipe now and my dinner worries are gone. Still doing jewelled rice though. I look forward to trying many of your recipes in the future.
Warren T says
One other thing, all the pictures show the bone cut short. Should I do that?