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…
Followed the recipe, after 4.5 hours lamb was nowhere near falling apart. Put it back in for an hour and it still didn’t fall apart. It didn’t seem to brown well either. The flavour was nice but I have to say this is the first recipe that I’m really disappointed in.
I really want to try this and all I could get my hands on was a semi bone-in leg. Are there any suggestions or recommendations on how to approach this. The total weight is 5.25 lbs
I’ve made this will a full leg of lamb and it was beautiful…
However as a single person i would rather do a half leg but I don’t know how to calculate the cooking time for say a 1.2kg half joint instead. Any advice? Thanks
Made this last night. Covered the lamb with olive oil, salt, pepper, finely diced shallots, minced garlic, and a bit of mint jelly (homemade by the way) the night before. It was a 7 1/2 lb, leg. Was absolutely delicious! Thanks!
I would suggest you add extra water because the last two times I made this it really dried out. But it is excellent.
I’ve made this twice and each time it seems to get dried out, I suggest you put extra water in it because it always seems to never be enough broth. I just made it today and I followed the exact recipe and when I checked it after four hours it was completely dried out, so whatever you do Check on it intermittently.!
I’ve made this twice and each time it seems to get dried out, I suggest you put extra water in it because it always seems to never be enough broth. I just made it today and I followed the exact recipe and when I checked it after four hours it was completely dried out, so whatever you do Check on it intermittently.
Thank you for your wonderful instructions. I am an experienced cook but I had never actually made a roast lamb. It was delicious! The pan gravy was the best my husband has ever tasted. I agree with the other comments. It was super easy and is highly recommended!
Simply an awesome recipe, moist, tender, and the best gravy. I had 6 1/2lb leg and I increased the garlic, rosemary and used leeks. Cranked the over up to 500 degrees for the sear and kept a close eye on the. progress. Turned out beautiful.
This was a fantastic dinner. Exact to the instructions, and for my husband’s retirement meal, 57 years at the same job and left overs off the bone for our pup…thank you Nagi and Dozer!
Made this for New Year’s Eve dinner and this was hands down the best lamb recipe everyone has ever had. Ever. Thanks, Nagi!
Thank you for the recipe! Absolutely delicious 😀
We made this for Christmas dinner this year and it was EXCELLTENT. Definitely will be made again! Highly recommended and super easy with no fuss. Thanks Nagi!!
The best recipe ever. Thank you so much for sharing.
Can you keep the gravy in the fridge? It’s yum but we didn’t use it all. How long would it last?
Hi Nagi, hope you and dozer are well. I have a question, I am doing the slow roasted leg of lamb for Christmas lunch, I am wondering if I could do it the day before and if so what the heating guide would be?
p.s I love your recipes and only use yours for everything, you have given me the joy and happiness of cooking that I never had before.
Thanks
I make this lamb every year for Christmas and guests repeatedly say it is the best lamb they have ever had! I always do two legs in the same pan, and double the recipe, I add a. It more time to the cooking, and it turns out perfect every time.
Can this be made with a boneless leg of lamb? I bought the wrong thing!!
Yes! You can make it with boneless and it works perfectly. I just did and we are thrilled with the results.
Best lamb I’ve ever made! Very easy recipe to follow, thank you!
I’d love to know this too!
I just made it with butterflied leg last night. Sensational flavour and texture. I stopped cooking it 30 mins early at 4 hrs and did 20 mins uncovered browning.
My new favourite lamb roast!
I came here to see if anyone else has because I have boneless as well
This was delicious and the most succulent lamb leg roast I have ever made. Thank you Nagi!
Normally do a regular roast with slices pink in the middle etc. This recipe turned out fantastic. The meat just pulled apart and the gravy was excellent – – currently making it again 🙂