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 as it takes 4 1/2 hours in the oven, but you’ll be rewarded with lamb leg that’s fall-apart tender with an incredible rosemary garlic infused gravy.
After more roast lamb ideas? Browse all my roast lamb recipes or take the Roast Lamb Matchmaker here which will lead you to your perfect recipe!
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.
This recipe is for the other way – long and slow, the sort of meat you pull off the bone with tongs. It’s much easier, less stressful, and you don’t need a thermometer.
And it’s Amazing. With a capital A!
💕 Finding your perfect Roast Lamb recipe! 💕
Not that I want to deter you from using this recipe, but just so you know, I have shared quite a few roast lamb recipes over the years. Because – lamb! How I love thee!
I know it can be hard to choose with so many options so I made a fun (but genuinely useful) Roast Lamb Matchmaker to guide you based on effort level, budget, make-ahead needs, and even cuisines. Because did you know a roasted lamb shoulder reheats 100% perfectly whereas lamb leg is leaner so best served freshly made, even if it’s slow-cooked? 🙂
Take the Roast Lamb Matchmaker here to find your perfect lamb recipe!
How to make a Slow Roasted Leg of Lamb
All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil, then beef stock/broth and water in the pan which 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!
Roasting bed – Put garlic, onion and rosemary in the roasting pan. This is the bed on which the lamb is roasted and it serves three purposes:
1) to keep the lamb elevated out of the pan juices for even cooking;
2) flavour the flesh that’s in contact with it; and
3) flavours the pan juices which is used to make the gravy.Season – Sprinkle the lamb leg all over with salt and pepper. In this photo, the lamb leg is the right side up which is covered with a thin layer of fat.
Upside down – Turn the lamb upside down and pour the liquids around it. Lamb leg is quite lean so it benefits from slow-cooking submerged in liquid which helps keep the meat moist. If you roast it like a regular lamb leg (right side up, exposes, no foil cover), the meat would end up terribly dry.
Drizzle the surface with oil (just the exposed surface, no need to turn the lamb over).
Slow roast – Roast for 4 1/2 hours at 170°C/325°F (150°C fan-forced) or until the meat on the underside that was submerged in the liquids can be easily pried apart using two forks.
Brown – Turn the lamb over then roast uncovered for 20 to 30 minutes or until it’s nicely browned all over.
The lamb is now ready! But it’s important to rest it for at least 15 minutes before serving which will allow the juices in the meat to redistribute throughout the meat fibres (makes the meat juicier). So transfer it to a platter and loosely cover with foil to rest while you make the gravy.
💡 USEFUL TO KNOW
The lamb will stay warm for 1 1/2 hours so you don’t need to rush the gravy, or worry about rushing to serve it freshly made.
Large roasts usually rest longer (30+ minutes), but because this one is slow-cooked to fall-apart tenderness rather than carved, it needs much less resting time.
How to make the gravy for slow-roasted meat
A great gravy comes down to the flavour in the pan juices and this one knocks it out of the park! All the tasty lamb roasting juices plus the garlic, onion and rosemary is what makes this gravy so good. Here’s how to make it – it’s a cinch!
Heat – Set the pan on the stove with all the liquid that it’s in it, including the garlic and onion which will look like a mushy sludge by now but adds a stack of great flavour into our gravy. Turn the stove on to heat the pan juices then scatter the flour over and mix it in.
Whisk in water then simmer until it becomes a gravy consistency.
Strain into a bowl, pressing all the tasty sludge out of the garlic and onion. (I really need to think of a better word that “sludge” 😆)
Pour into a gravy jug and it’s ready to use!
💡 USEFUL TO KNOW
Leftover gravy keeps in the fridge for 4 days or freezer for 3 months. Use for sausages, peas, chicken, or dress up your mash!
To make it gluten free, just skip the flour and use a cornflour slurry instead. Directions in the recipe card.
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
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Slow Roast Leg of Lamb
Ingredients
- 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
- 1 1/2 tsp cooking salt / kosher salt (double for flakes)
- 1/2 tsp black pepper
- 1 1/2 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 plain flour (all-purpose flour)
- 1 cup water
- Salt and pepper , to taste
Instructions
ABBREVIATED
- Season leg with salt and pepper, place upside down on garlic, onion and rosemary. Pour liquids in, drizzle with oil, cover with foil. Roast 4 1/2 hours at 170°C/335°F (150°C fan) until meat is pull-apart tender. Flip, return to oven 20 – 30 minutes at 200°C/390°F (180° fan) until well browned. Make gravy while resting.
FULL RECIPE
- Preheat oven to 170°C/335°F (150°C fan-forced).
- Place garlic, onion and rosemary in a metal roasting pan.
- Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle the surface with half the salt and pepper and rub it in.
- Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with remaining 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 1/2 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 the oven and roast for a further 40 minutes or until well browned all over. (Don't increase the temperature as then it doesn't brown as evenly)
- 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 1/2 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. Gluten-free gravy – Skip the flour. Mix 2 1/2 tbsp cornflour/cornstarch with 3 tbsp water and use in place of the flour.
Servings – Allow ~350g/12 oz uncooked bone-in meat weight per person, so a 2.25kg /4.5 pound leg will serve ~6 people. I know this sounds like a lot of meat per person, but you lose more weight with slow cooked meats than roasting leg to blushing pink. plus the bone is sizeable and nobody can carve every scrap of meat off the bone. 🙂
Make-ahead – This is best served freshly made as leg is quite lean so it just isn’t as succulent when reheated. It stays warm for 1 hour so you needn’t worry about being 100% precise with cook timing. Leftovers will keep for 3 to 4 days in the fridge, or freezer for 3 months.
Nutrition per serving assuming 10 servings.
Nutrition – 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 May 2017. Updated for housekeeping matters April 2020 and 2026 – 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…
Hello 😃 I cooked this today as a gift for a friend. They cannot collect it today. Can I please ask how to store and reheat the lamb leg? I am worried it will get tough and dry. Thank you 🙏
Hi Georgie – just refrigerate in the liquid then reheat it covered with foil in the oven. It should not dry out as it is slow cooked! N x
This was so good and the first time I have ever roasted a leg of lamb. I had plenty of pan juices for gravy and it was very flavoursome. My lamb was boneless though but I still followed the roasting times and it turned out just right. Served it with your baked Mac n cheese too. Thanks Nagi! It was a hit!
Can someone please help me with step 3, which says place ‘right side up’, refer to note 2. Note 2 talks about the upper side and under side… but it doesn’t say which of these is the right side? (Also note, there is a typo in the video, the print text overlay says to cook at 170/325 whereas it should be 170/335, per instruction 1)
Hi Hamish – In Note 2 it says that the upper side of the lamb is the rounder side with more fat so in Step 3 you put the lamb in the pan with the upper side facing up. You then flip it in Step 5 so the bigger bit of the leg is in the liquid. I will note that temperature change next time I edit the video – 325 to 335 won’t make much difference in your outcome – let me know how it turns out! N x
So the fatty side cooks face down for the most part? Is the leg of lamb submerged in a lot of the liquid while cooking? My pan is large I am afraid it will not be submerged
We made this for my mother-in-law to celebrate her birthday and everyone was raving. It was decided at the table that from now on, this is the only way to cook lamb. Definitely better than a date with Tom Cruise. 😉
😂 Nice one! N x
Unreal recipe. So so easy and cooks the lamb up just perfectly. This is going in the family recipe box.
Sorry Nagi. Think l posted without rating. Oops. Definitely 5☆
This was excellent. Thank you Nagi. Made it with a boned leg of lamb. Serious oversight on my part but, l didn’t have enough garlic to put the whole halved head in 😳 so l used an extra onion. Replaced the water with ½c red wine and ½c water and as l don’t like gravy, once I’d poured off the fat to roast the potatoes, l reduced the cooking liquid and served it as an onion jus with the meat. The flavours were excellent and the meat was fall apart tender. I think the biggest bonus from cooking it covered and with liquid is there was very little shrinkage.
Thank you for the recipe. Looks delicious. I don’t eat beef. Is there a replacement for the beef stock/broth
A savory all-purpose non-meat broth is made by simmering, ten minutes covered, 2 cups of water with 3 or 4 garlic cloves, 3 sprigs of sage, 3 bay leaf, one dozen black peppercorns & 2 tbsp olive oil. Use for any soup, all vegan dishes and for cooking chicken, lamb, goat etc.
WOW this is THE best lamb I have ever cooked. I just finished eating the shank before feeding the family (wasn’t sharing that 😜). So tender and fal, apart and so much flavour. It pinned this one.
Made this for Christmas and tossed it in a rocket salad with sweet potatoes and pine nuts- it was a huge hit!! then we used the gravy for some left overs and potato the next day.
This was my first time cooking a lamb leg and it was delicious and tender. Gravy was a plus! Although the lamb leg was 6 lbs., it only took a total of 4 hours for the meat to fall off the bone and brown. Will be making it again!
I am so glad that you liked it Barbara! N x
Hi Nagi I have a leg of mutton and thinking of following this recipe. Would it work with a mutton too?
love your work.
Cheers
I think it would Darren although I haven’t tried it with mutton myself! N x
this recipe came out just as yummy as promised even though I had only 1/2 the amount of garlic needed and had to substitute with some garlic powder. Thanks for a great Christmas dinner!
I roasted a 2.6kg lamb leg at 170c for 5 hours and ended up with a very dry tasteless leg and no juices… Just black char at the bottom of the pan… 😭 There goes the family dinner…
Given the number of successful reviews I think it’s possible you did something wrong. I am planning to make this today and have just noticed that the cooking temperature should be 150 degrees for a fan assisted oven, rather than 170, maybe this was the problem. It’s also important that the tray does not dry out – was there still plenty of liquid in the tray when you turned the leg over before roasting for the last 45 mins? Perhaps this would be a good time to add some more broth if necessary? Hope that helps! :o)
Did you use a fan forced oven? If so 170 is not the temp to use but 150.
I just want to express how thankful I am for all the recipes you share. I did this recipe on Christmas day and with it being my first roast, I was a bit nervous. But boy did everybody love this! The meat was so tender and was literally just so tender, we didnt need a knife to cut through! Thank you, Nagi
Nagi thank you for this delicious recipe, it has been my go to for quite some time! For Christmas I will be roasting two legs in the oven at the same time and was wondering if I would still use the same cooking time for the weight?
Is there a recommended time to remove the lamb from the fridge in advance before it goes in the oven? Making this for Christmas Eve dinner.
Update. Left it out for 2 hours before prep and putting it in the oven for the first 5 hours. It was perfect!
I bought a boneless leg of lamb that’s a little over 3 lbs. How long should I cook it for?
I have made this twice. Easter and again this past summer during a lovely/rainy cool spell. I am back to review and make this for Christmas Day! This recipe is amazingly delicious and easy. TY
This was delicious! The preparation was simple and the house smelled delightful. The meat was on the dry side but with the very flavorful gravy it was perfect!