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…
Wow. Just wow.
So simple and easy! Much better than trying to cook the perfect blushing leg of lamb.
With the leftovers, I added some mint jelly to the gravy and we had perfect hot lamb rolls.
Oh my goodness, this was by far the best lamb I have ever tasted….absolutely amazing 🤩
I live central Canada and it is hard to get fresh lamb, most is frozen NZ or Aussie. So with this recipe is it best to cook from frozen and thaw it first
Looks like a great recipe which I’m about to try. Unless I’ve missed something, I cannot see what to do with the head of garlic onion and rosemary sprigs when it comes to gravy time? Discard?
I love this recipe for a leg of lamb! I have used white wine and stock to cook the lamb with lovely results, and last time I cooked this I accidentally cooked with the fat side up and it still turned out super tender!
How much wine would you ut in? with stock..
That’s good to know, I think I did it the right way to and it was really great!
From now on I refuse to cook a leg of lamb any other way. So tender, flavourful & easy! Most importantly the whole family agreed. The leftovers were gone the next day. The gravy was awesome too & especially good mixed in with the leftovers to reheat in the microwave. Yum yum!! Thanks again for another restaurant worthy dinner 😋
Hi, could this recipe/method be used for a small leg fillet. Thanks in advance 🙂
Wow, great recipe! Made slight tweaks.
Created my go-to rub for lamb: a whole head of garlic cloves (peeled), 2-3 sprigs of fresh rosemary, 2 tbsp of olive oil, 2 tbsp of kosher salt, and 0.5 tbsp of pepper. Chop everything in food processor and then massage it into the meat. I mean, really massage it in. Don’t be shy. Wrapped the meat in plastic wrap and let it rest in the fridge overnight.
Took the lamb out of the fridge about an hour before cooking. Seared it on high in dutch oven, and then followed the recipe above (except I roasted the lamb in the dutch oven and obviously didn’t add more seasoning/ salt). In addition to the onions and garlic, I also added into the pot a few carrots and celery.
It came out absolutely delicious. Perfectly seasoned, tender and mouthwatering.
For gravy, I scooped up the fat and rosemary sprigs, and then I pureed the tenderized vegetables. The gravy was thickened by the carrots and celery, so didn’t need to use flour. A great trick for those of you abstaining from flour/ wheat!
Served everything on a bed of rice, handful of Persian cucumbers and tomatoes, with a spoon of greek yogurt, and couple of leaves of mint. No leftovers!
Absolute melt-in-your-mouth perfection. Cannot rate this recipe high enough. A huge crowd pleaser for sure!
This is my new favourite lamb roast recipe! Succulent, full of flavour, will make again- soon hopefully!
Leftovers were delicious.
I made it with a butterflied leg and stopped cooking 30mins early, sensational flavour and texture.
Thank you
Not sure where to start. All of your recipes are easy & so yummy. You are my guru
You drew me the picture of how to prepare..
And the lamb was kick ass.
First time lamb cooking
My Jewish girl Friend and friends were amazed.
Everyone was big Eyed.
Now I get to cook her family dinner. I’m not Jewish. Her family has been so good to me. I love them. I guess I’m changing religion’s.
Sincerely
Willy T from Nashville Tennessee
This is my go to lamb recipie. So easy! So good!
Great flavour and some of the meat was tender but some less so. I also found that all the pan juices cooked away, leaving nothing but fat in the pan so I couldn’t make the gravy. The 12 hour slow cooked lamb shoulder is amazing, and this is very good, but o wouldn’t say it was fool proof. I also needed to pull fairly hard to get some of the meat off the bone. It was very tasty though 🙂
Hi, is it possible to do the 4.5 hr slow cooking the day before, refrigerate it and do the 40 minute browning before the meal?
Hi!Is it possible to do the slow cooking the night before , put it in the fridge and brown it before the meal? Thank you
Perfection! The meat fell off the bone and was packed with rich, savoury flavour. The gravy was next level. I couldn’t resist mopping up every last bit with a piece of bread, just like I did as a kid. Thank you, Nagi, for another incredible recipe!
Best ever honestly. LOVED IT
Simple recipe but very delicious results. I tried it and of course my gravy was lumpy but straining helped. The leg was super juicy, tasty and incredibly fell of the bone. Lifetime recipe for me!
I didn’t have a roasting pan, so I used my largest casserole dish, but it made a mess so make sure there is a good amount of space between the liquid and the top of the dish. Everything went well after scooping some of the liquid out, I just added it back when making the gravy (in a separate pan). My first time making leg of lamb. Great recipe!
Does this freeze well after being cooked. Asking for a disability home. Thanks