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…
Prefect recipe for me as i just can’t crave a roast but I sure can pull a delicious slow roasted lamb apart. This smelt amazing whilst cooking and tasted delicious also.
Accidentally used chicken stock which I feel ruined the dish as the gravy tasted not so good as did the meat. Will try beef stock though as the meat was fall apart cooked to perfection.
Hi!
I am so excited to make this recipe this afternoon for my first roast ever!
Just wondering can I add veggies into the same pan? Or no because of all the liquid?
Thank you
I know this is late for you but in case anyone else views it: No – you cannot do your roast vegies in the same pan. There is too much liquid (which you use for the gravy). I remove the lamb leg after the browning stage and wrap in foil (which I cover with a tea towel) as Nagi instructs. I then roast my vegies in a higher temp oven (180C fan-forced) while the lamb ‘rests’ for approx 1 hr. The lamb is still piping hot and divine by the time the roast vegies are ready. I am doing this for the 5th time tonight. It’s the BEST ever!
Forgot to rate. BEST roast lamb leg EVER Nagi! Cooking it for the 5th time tonight and my family won’t have it any other way.
Love your recipes 😋. Explained clearly just great .Thanks 🙂
Made today for Father’s Day lamb was wonderful but gravy difficult to skim and did not thicken as in the video – not sure why as followed recipe but had to add more flour and did not taste great in my view
Hi Nagi – I check your recipes first no matter what I am cooking. I made this slow roasted lamb two weeks ago with a smaller cut minus the shank and it was to DIE for! My son has been begging me to cook again ever since. Lamb is so expensive here in NZ (oh the irony) so I sent him into town for a med size leg. He’s returned with one of the biggest legs of lamb I’ve ever cooked (almost 3kg) lol. However -thanks to this gem of a recipe we are drooling at the thought of tonight’s dinner – and lashings of mouth-watering lamb left over for sandwiches! Many thanks!
Just wondering if I use 2 small legs of lamb weighing about 1kg each, would I use the cooking time for 2 kgs or reduce the cooking time?
I have made it with large legs of lamb and turns out amazing each time.
Hi Nagi I have a 2 kg leg of lamb for my mums special birthday. So in decided with your delicious recipes. Can you tell me your ultimate favourite. Xxx
Absolutely brilliant recipe. Cooked a 2.2kg leg of lamb for 5 and not a bit was left. Made one slight change, as I don’t like gravy after skimming off the fat I added 125ml of red wine and reduced. When close to the desired consistency I added 40g of unsalted butter, so in short I created a jus rather than a gravy. Added a little pepper but no salt.
Will be cooking this again 🙂
I tried this recipe yesterday with a leg of lamb just over 3kg and it was incredible. The meat came off the bone cleanly and was delicious. I made the gravy and it was the best gravy I’ve ever made.
was sceptical about using leg for this and it turned out how I thought it would. Ours was fall apart in a couple of parts but the main leg bit wasn’t even close.
Very tasty but I think if you’re going to slow cook lamb to “pulled” texture, it’s gotta be shoulder
This comment surprises me sooooo much. I have made this recipe at least 6 times for the last few Christmases and Easter’s and it comes out perfectly pull apart every single time. Leg of lamb is definitely the perfect cut for this. If yours was still tough sounds like you didn’t cook it long enough.
So many family and friends have loved this when I’ve served it and they have gone on to make it with the same amazing results.
I was sceptical about using leg for this and it turned out how I thought it would. Ours was fall apart in a couple of parts but the main le
This was so easy, melt in your mouth and fail proof!
I have never cooked a leg of lamb before and tried this for my mother who was visiting. She was absolutely thrilled and even wanted some to take home!!
I would absolutely recommend this recipe.
My leg won’t fit my slow cooker , can I cook it in a glass pan with this recipe?
This was the first time in my life I made lamb, and my guests devoured it – only bones left on the platter! Thank you so much!
This was delicious, and super easy! We had some GF guests, so I just strained the sauce and thickened it with some cornflour, so tasty! Thanks for another perfect recipe Nagi x
Perfect roast. Gravy excellent- even though I only had chicken stock, and so used that.
This recipe was easy and delicious. The meat stayed tender and I loved how there was no weird ingredients.
OMG!
My guests have given me a score of 12 out of 10 for this magnificent, succulent slow roasted lamb & delicious oniony, garlicky gravy.
I’ve made this dish dozens of times and it’s always perfect! The only thing I will say is that the cooking time should be slightly shorter for smaller cuts of lamb. I often find if I am making a 1.3 kg half leg it is usually ready at the 4.5 hour mark, yet smaller cuts of lamb are not mentioned in the recipe notes.
Thank you for sharing this, Im planning on cooking this with a half leg and this is exactly the info I was looking for 🙂
Thanks so much, Naomi! I love this recipe but this time the lamb joint is just 1.3kg so I’m grateful for your recommendations!