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…
I want to achieve exactly what you have in the picture: soft and juicy lamb meat! Does the material of the pan make a difference? I don’t have a metal pan but do have a few others: a glass (pyrex) pan, a a thick cast-metal skillet with flat bottom and also one with indentations to catch juices. Also, I purchased a boneless leg of lamb, do I need to remove the netting prior to putting it in the oven? Thank you!!!
Hi Janet, the vessel shouldn’t matter too much, as long as the meat is slow cooked until falling apart & remove the netting before cooking
Nagi, Thank you SO very much for your reply and advice! Thanks to you, my first-ever boneless leg of lamb (and first roast ever) came out de-li-cious! I set it up on a dark metal pan (to follow your recipe & method as much as possible). Since the pan was so much bigger than the piece of meat, and afraid that having removed the netting the meat was going to spread all over, I doubled-up on the onion, garlic and roesmaray to make a semi-compact bed that raised the meat entirely. By the way, thank goodness you told me to remove the netting: it was made of 50% natural fiber cooking twine and 50% plastic elastic (!!!) which, on second thought, makes sense to remove as the plastic is harmful for our bodies. Along those lines, my husband didn’t want me to cover it with Aluminum foil as he saw a documentary that indicates it releases toxins into the covered food, he wanted me to get creative and cover it with something like a glass top or a metal top but I couldn’t find something that would allow for the the steam-sauna effect so I held my ground, covered it with aluminum foil and off it went into the oven. We were expecting about 4.5 hours before the browning, but something funny happened. I had set the timer for 3.5 hours to check in on the level of “done-ness” (again, overly cautious) and from the thermometer reading ( which I’m grateful you wisely advocate for and thus my purchase of an oven-safe thermometer) it seemed like it was done. I was puzzled as to why it would be a full one hour earlier than the 4.5 you indicate, when I realized that there were two variables: one, the picture at the top reads “4.5 hrs at 325F” but I had set my oven according to the Instruction #1 that says 335F for a standard oven. Since my husband had discarded the packaging days earlier, we didn’t know for sure the exact weight, so we were “guesstimating” when to insert the thermometer (Unless you stick it in and leave it inside the whole process?) Another factor that I think played a role in the shorter cooking time was that this was a boneless cut, and perhaps when it is bone-in, it might take longer. All in all, it was a memorable meal, we were so happy and satisfied! Having come from the corporate world (like you) but unlike you, not knowing a thing about cooking, this recipe gave me a great sense of accomplishment and enjoyment. Thank you so much for making it possible. I will be visiting your blog on a periodic basis to try more recipes. God bless you! xoxo
Thanks so much for taking the time to give me some feedback, this makes me so happy to read! Sounds like you absolutely perfected the lamb!! ❤️
If you use a boneless leg of lamb how long would you cook it for?
Hi Rick, depends on the size – what size are you using? You can’t really go wrong or overcook it here, you want to cook it until it’s falling apart.
Tried this today and ….. OMG!!!! The most amazing lamb i have ever tasted in my life…. the liquid was to much though so i had to get rid of about half of it but amazing. It was well worth the wait of all thwm hours cooking. Would this work with beef and pork aswell?
I’m so happy you love id Davina, You could try it with beef. I have some amazing slow cooked pork recipes on my site as well which might be a better fit – N x
Does the foil have to be completely tight?
Just covered and as tight as you can, but it doesn’t have to be completely tight ☺️
Hello I dont have beef broth can I leave this out?
You need the beef broth in this – and it is also what makes up the gravy. Do you have stock cubes that you can make up the stock with?
Having never cooked a leg of lamb before I was a bit nervous but this recipe is an absolute winner.
It’s incredibly easy and the results are super tasty, so much so that everyone had seconds and there’s no lamb left. Thank you for sharing
I just cooked this today and it was perfect…thank you
Hello,
Can I cook it in the slow cooker?
If yes, slow, medium, or high? and for how long?
Thanks
Cooked it exactly as you laid out here and it was A HIT! Thanks for sharing.
Thanks for the wonderful recipe, The lamb was a hit , The flavours wonderful and so tender!! Definitely will be my go to when cooking leg of lamb.
Hi Nagi,
Thank you for sharing this recipe with us. Just made this today for our family’s Christmas dinner and it was simply AMAZING!
Hi, I have 2 legs of lamb totaling at 4,3 kg for christmas. I would like to adjust the recipe accordingly. How long would you recommend I do regarding cooking time? How much beef broth and water should I use? I will cook the 2 legs of lamb in 1 big pan.
Great recipe! I made this for lamb in advance (read yiros’ (giros’) and sandwiches) and I pulled it off the bone in to the container using 2 forks…100% pulled lamb! I still have the cooking juices which I’ll use for a sauce later.
THANKS Nagi! (from Australia)
Hi Nagi!
Can I make this recipe with with boneless leg of lamb?
I’ve made this twice now and both times both the lamb and the gravy has been amazing! I cook it in my 29cm Oval Cast Iron Dutch Oven and it works a treat 😉
Woohoo! So glad you love it!
I’m planning on making this (first time) for Christmas dinner for around 10-12 people. Locally priced/available options are typically either boneless or semi-boneless leg of lamb. Planning on getting two 4-5 pounders.
Any drawback to boneless/semi-boneless for your recipe (cooking time/flavor)? Planning on putting both into a bigger hotel pan or separate pans if that’s a better option.
Hi Floyd, slow roasting is very forgiving, you could put both in the same pan and check at the 4 hour mark. The meat should be tender and almost fall apart. I hope you love it!
Thanks! Looking forward to this.
Hi how long would you cook half a leg of lamb for? 1.1 kg? Thanks
3.5-4 hours – just check it and you’ll see when the meat is tender. Continue with the browning stage after this ☺️
Hi Nagi – this is going to be a long winded question lol. Please bear with me.
Back story – So this recipe is AH-MAZING!!! Worth all the hours cooking for the gravy alone. Prior to cooking this recipe I had never made a roast lamb before (for some reason roasting meat scares me hahaha). Anyhoo, I’ve made the recipe 3 times with varying degrees of success. First time I made it my oven played up (ended up needing to replace it the following week) however I persevered and the lamb was incredible and the gravy was BEYOND (my first time making gravy from scratch as well). Second time I made it I must not have cooked it quite long enough because it didn’t just pull/fall apart like it did the first time and that is the way I prefer it – failing off the bone, the 3rd time was a total bust and I literally had a cry. I must not have had the foil sealed tight enough and there were no juices in the bottom of the pan at the end to use for gravy. Heartbreaking stuff. I swore never to make this recipe again and that I was a failure as a cook – because I’m such a rational grown up hahaha.
Now I am turning my thoughts to Christmas Day. I am having my birth mother and step father come for over Christmas this year “for the first time EVER” which is super exciting. No pressure though right hahaha. On Christmas Day my husband does an amazing macadamia glazed ham and a beautiful turkey on our weber barbecues which is great because it leaves the oven free for me to do veggies etc. However my stepfather doesn’t eat ham so I wanted to add an additional meat this year and lamb is his favourite which is of course why I am going back on my “never cooking this again” pledge of a month ago hahaha.
I think the timing would be too tight to get this lamb done in time to get it out of the oven, covered in foil resting so that I can then fill the oven with roast veggies and get it all on the table for reasonable lunch timing. And since I’m a bit gun shy on getting this recipe right I don’t want to be stressed.
Now for my questions:- What are your thoughts and advice on cooking this the day before and shredding the meat like with your middle eastern lamb (which I have made successfully at least 10 times) and making the gravy – then reheating somehow on Christmas Day???? I like the idea of shredded meat as a different texture to the sliced ham and turkey as well. I’m just wondering about whether this could be reheated in a way that doesn’t dry it out too much. And let’s be honest, one less thing to do on Christmas Day would be lovely right lol.
I would love to hear what you think of this hairbrained idea and if you have any suggestions for getting this nearly as good as cooking on the day. Sorry to be so high maintenance, Lisa xx
Oh you put yourself down way too much Lisa!! Trust me, I have my share of mishaps. That’s life!! No one is perfect – not even Martha Stewart! LOL OK, so onto Christmas Day. My first recommendation is to try the Slow Cooker version of this recipe https://salesdock.info/slow-cooker-roast-lamb-leg/%3C/a%3E It’s far less stressful because you literally cannot stuff it up, just set and forget. If it’s lunch, then put the lamb in the slow cooker very last thing the night before, then leave it there on the warm setting until lunch then just before lunch, brown it per the recipe. OR brown it in the morning AND make the gravy, put back in slow cooker to keep warm, then pop it back in the oven again before serving to dry out the skin a bit (it gets sweaty in the slow cooker). Second option is to make the slow cooker lamb the day before, then reheating it in the microwave (sounds crazy, but it’s the best way to reheat meat to retain moisture) then brown it in the oven before serving. Again, if you do this, then you can even make the gravy the day before. How does that help?? 🙂 N xx
I often reheat lamb in a oven safe dish (big pasta type dish). I make up some hot gravy and pour over the cold meat then reheat in oven at a temp of 180 Celsius. Timings depend on how much meat etc but I use my meat thermometer to check. Lamb stays really moist due to the gravy 🙂
I’m about to attempt this recipe for the first time as a trial run for Christmas- got my fingers crossed it turns out well as I need to remove onion and garlic due to fructose issues in family. Going to try with some more herbs and carrots and celery at the base. Hoping it turns out well 😊
Sounds great Natalie!!!
Thank you for getting back to me. I know I am sounding like an insane person but this is my busy time of year up to my elbows in newborns and family photos so I’m living on the edge of mental health and champagne consumption hahaha. I had looked at the slow cooker recipe but had discounted it because of the “no rosemary” factor. How would that recipe go if I substituted the thyme with rosemary? I love love love rosemary, especially with lamb. And……does the gravy stack up to the other gravy because seriously I have dreams about that gravy 🙂
Oh and I am a total convert to heating up meat in the microwave – I do your chicken schwarma ALOT when we have a crowd and always use your tip about cooking earlier in the day and reheating. The chicken is so moist. I did this receipt with your mexican chicken as well and people couldn’t stop raving about how moist. I didn’t tell them it was reheated in the microwave – people can be so judgey mcjudge about that so it’s our secret lol.
I think I like this slow cooker idea better if rosemary is an option.
Thank you luv xx
Hi Lisa! I totally understand 🙂 Slow cooker is a life saver during busy seasons! I’d use 1 tsp of dried rosemary and no thyme, AND pop a sprig on top of the lamb for the slow cooking. The gravy is REALLY good because it’s made with lamb juices which you don’t get when you roast lamb 🙂 You can’t even BUY lamb stock! N x
You’re a gem Nagi – I’m going to give this a trial run next week doing it overnight as suggested and will try to iron out the kinks so it’s super successful on the day. As always you come through with the goods – thank you so much.
P.S. As you know I’ve been making your recipes for years now and whenever I make a new dish my husband says “is this a Nagi?”. That gets the stamp of approval even before he tastes it hahaha. He’s just started following you on instagram (after scolding me for not telling him you were on there) and he mentions Dozer to me all the time now. We are definitely super stalker fans now lol.
Oh Lisa what a great compliment! I love hearing this!!
What if I want to cook 2 legs at the same time to feed a larger crowd?
Assume extra cook time 30 minutes to 1 hour 🙂
Should I trim the fat off before cooking?
You can if you want but I don’t because it bastes the lamb while it roasts 🙂 N x
Thank you! First timer here!! Making this and a ham for thanksgiving!
Could I roast it in a large cast iron skillet? My roasting pan is really big/ like turkey size not lamb size!! Or should I go get an aluminum pan?