Slow Roast Leg of Lamb

30 mins Cook
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This sluggish Roast Leg of Lamb goes to take your next Sunday roast to an entirely new stage! It’s ultra smooth and forgiving. It does take persistence, however, you’ll be rewarded with a gentle lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic-infused gravy.

After greater ideas? Browse all my roast lamb recipes!

Leg of Lamb

Slow Roast Leg of Lamb

I’ve said it earlier and I’ll say it once more – lamb legs have to both be roasted precisely such that it’s blushing crimson inside – both entire or butterflied – or lengthy and slow so it’s ultra tender.

Blushing purple = meat thermometer or retaining-your-breath-pass-your-arms for that moment whilst you carve, hoping for juicy lamb instead of gray and dry. If that’s what you’re after, use this conventional whole Roast Lamb Leg recipe or my Greek Butterflied Leg of Lamb for a quicker boneless version – and sure, you need a meat thermometer.

The easier way to roast Lamb Leg

If you’re after a much easier, less stressful manner to roast lamb leg, prepare dinner long and gradually. You gained’t need a knife to carve this. just pull the meat off the bone with tongs.

And it’s splendid. With a capital A!

Choose the best roast lamb recipe for you!

Ahhh, lamb, how I like thee! A few humans love getting to know a way to do fancy cake decorations. I admire from afar – I notably doubt you’ll ever see a towering three-tier cake on here.

but massive hunks golden brown roasted hunks of meat? THAT you’ll find here! and that I’ve shared pretty some roast lamb recipes over time, so here’s a quick run down on every just in case this gradual roasted version isn’t what you’re after:

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 expanded out of the pan juices for even cooking;

flavor the flesh that’s in contact with it; and

flavors the pan juices that are used to make the gravy.

all the lamb desires is a sprinkle of salt and pepper and a drizzle of olive oil. add beef broth/stock and water into the pan (maintains the whole thing all first-rate and wet + makes pan juices for the gravy), cover then gradually roast for 5 hours till tender and collapse.

For an extraordinary arms-off model of this gradual roast leg of lamb, strive the sluggish Cooker Roast Lamb!

How to make gravy for Roast Lamb

Simply set the pan on the stove, mix in flour, the pan juices and water cook dinner till it becomes a gravy consistency, then stress. I doubt you’ll want extra salt but add a very good grind of pepper if you’re so willing.

A notable gravy comes all the way down to the flavor inside the pan juices and this one knocks it out of the park!

Sides to serve with roast lamb

Whole your meal! here are a few suggestions for facets that move sincerely nicely with a roast lamb:

I promised this changed into clean, and I supposed it. It’s forgiving due to the fact if the beef’s not soft enough, you may simply stick it lower back inside the oven until it’s far – and you can cook dinner for even an hour beyond essential and it’s nonetheless going to be juicy.

If the gravy gets too thick, no dramas, simply add a touch of water. If the gravy is lumpy, no concerns, due to the fact in this recipe, it’s strained.

In short – it’s quite tough to stuff up. in case you’re a roast lamb first-timer, just give yourself multiple extra hours due to the fact this lamb reheats high-quality in the microwave or oven, as does the gravy.

Sunday night roast is never going to be identical once more!

Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

This sluggish Roast Leg of Lamb goes to take your next Sunday roast to an entirely new stage! It’s ultra smooth and forgiving. It does take persistence, however, you’ll be rewarded with a gentle lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic-infused gravy.
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 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


Preheat oven to 170°C/335°F (trendy) or 150°C (fan).
area garlic, onion, and rosemary in a steel roasting pan.
Season lamb: area lamb leg properly facet up within the pan. (be aware 2) Sprinkle generously with salt and pepper and rub it in.
flip the lamb over and place it so it in general sits at the garlic and onion. Sprinkle with more salt and pepper, and rub it in. (Video helpful here)
upload drinks and cowl: Drizzle lamb with olive oil. Pour broth and water across the lamb – it might not cover it, but it's ok, the lamb sinks into it. cover with foil (do not use a lid, you need a bit of liquid to steam out).
sluggish roast: region inside the oven and roast for 4. five hours. (See Notes for roasting timetable)
test meat: cast off from the oven, cast off foil. flip the lamb over. take a look at it to ensure the meat is smooth sufficient to pry a piece off effortlessly with a fork. If not, return, protected, to oven.
Brown lamb: return uncovered lamb to oven for a further 45 minutes or till well browned.
relaxation: get rid of lamb, and spoon over pan juices generously. transfer to serving platter, cowl loosely with foil whilst you're making the gravy (remains warm for 1 – 1.5 hours).


Skim fat: Use a big spoon to skim off and discard some of the fats from the floor of the liquid.
add flour: place pan on the stove on medium-high. while the liquid bubbles, upload flour. Use a whisk to mix it in – this will take a few minutes because the liquid reduces.
upload water: once it looks as if sludge (see video), whisk in half of – 1 cup of water until it will become a gravy consistency to your flavor. adjust salt and pepper to taste – I hardly ever upload extra salt.
stress gravy into a bowl, urgent juices out of the onion, etc. Pour gravy into a jug.


the meat is gentle so you will best want tongs to rip the meat off. Serve with gravy!


LAMB cut: This recipe may be made with a leg or shoulder of lamb. The shoulder has greater fat walking through it than the leg so you can surely roast it uncovered (here’s my slow Roasted Lamb Shoulder recipe), however, this recipe may even paint with the shoulder. This recipe is designed for lamb leg as it’s leaner, so it benefits substantially from slow roasting partly submerged in liquid so it doesn’t dry out. Cooking it this way additionally infuses it with flavor. The higher aspect of the lamb leg has greater meat so we need to roast that in part submerged in the liquid for most of the cooking time. The higher facet of the lamb is rounder and usually has more fat. the bottom has less fat and is extra flat. three. do that WITH actually Crunchy Roast Potatoes! four. more ROAST LAMB: extremely soft sluggish Cooker Roast Lamb, sluggish Roasted Lamb Shoulder, classic Roast Lamb with Gravy (i.e. it’s blushing pink inner), and slow Roasted GREEK Leg of Lamb (delish lemon garlic flavors!). Roasting instances (this cook dinner technique is pretty forgiving so spherical up to determine to prepare dinner time eg in case your lamb is 1.8kg, use the 2 kg cook instances): calories in the nutrients are higher than actual because I no longer understand how to adjust for the fats this is skimmed off the liquid before making the gravy. I usually throw out about 1/three cup which means that the energy is probably toward 500 calories consistent with serving, and that’s assuming all of the gravy is consumed.
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