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…
just wondering if anyone has ever tried cooking 2 legs of lamb in the same oven with this recipe? Did cooking time change etc? should they be in seperate dishes?
Utterly divine. The meat literally fell off the bone. Was incredibly juicy. And so much amazing gravy.
Will definitely make my roast lamb this way from now on.
I don’t think I’m going to cook a leg of lamb any other way! This was incredible, and the gravy was absolutely out of this world.
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!!
Can this be made with a boneless leg of lamb? I bought the wrong thing!!
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 🙂
I made this today and it is absolutely delicious. Succulent, flavourful lamb with a rich gravy, we all really enjoyed it. I served it with your cheesy potato stacks and carrots made on the stove. Utterly delicious. Won’t be the last time I make these dishes. Thank you for the recipes!
This is on behalf of my dad.
He cooked a pork belly recipe.
He loves cooking, but only in recent years. He can’t follow a recipe to save his life, but when he followed yours; my god. The best pork I’ve ever had.
He made lamb today, the slow cooked recipe and was absolutely delighted with himself. He wanted to say thank you so much for the recipes, and on behalf of our family, thank you!
Him indoors said this was the best lamb he’d ever tasted.
Foolproof meat & scrumptious gravy. What more can you ask for!
Thanks Nagi for my forever lamb recipe.
If I’m looking for a recipe I’m looking for a recipe not a 9 page life story. Put the recipe at the top and leave the woffle behind.
All the other stuff gives helpful advice, leave Nagi alone, she’s brilliant and I’ve cooked so many recipes and they are ALL fabulous 🤗
Just go straight to recipe, all the other stuff gives helpful advice, leave Nagi alone, she’s brilliant and I’ve cooked so many recipes and they are ALL fabulous 🤗
Just jump to recipe, all the other stuff gives helpful advice, leave Nagi alone, she’s brilliant and I’ve cooked so many recipes and they are ALL fabulous 🤗
There’s a “Jump to Recipe” button right at the top for lovely people like you.
4/5 stars, leaving room for operator error. I cooked a 4.78lbs leg of lamb foil covered for 4.5 hours at 300F in my convection oven and then 40 min uncovered. Matched the video to a T. It came out dry and grey. Thank goodness for the tasty gravy.
Any recommendations on meet thermometer readings instead of just working the temp and clock? Thanks!
Absolutely delicious and falling off the bone. Did not actually need browning.
This is a foolproof recipe.
My first time cooking lamb! Literally one of the best meals I’ve ever made! Absolutely amazing!
I just made this and thought I should let you know the recipe and the video have different baking instructions- heat and time!
Crowd pleaser, very forgiving with extended cooking time when guests were late. Made the most amazing gravy from all the pan juices. Every scrap of lamb was eaten.
Amazing! Easy and delicious. I used 4 rosemary sprigs and it wasn’t overwhelming at all. Thanks for the great recipe.
Can this recipe be done with beef? If so what beef cut do you suggest?
How would you adjust this recipe for a butterflied leg of lamb please?
I made this today and OMG! Soo good. Best meal I had in a while. Highly recommend.
I’m trying to figure out how to double up that gravy because we are in love with it. Would you just double up all of the rosemary, garlic and onion? Or should I add extra broth as well during cooking?