MainWestern330 min

Slow Roast Leg of Lamb

Recipe video above. A very forgiving, very easy way to roast a leg of lamb, where the meat is slow-cooked until it's tender enough to pull it off the bone with tongs. It is not the blushing pink flesh carving sort (use this traditional Roast Lamb recipe if that's what you're after). Lamb leg is lean, so to slow cook it's best to partially submerge in a flavoured liquid which keeps the flesh moist plus infuses with flavour. I'm using garlic and rosemary in this recipe - classic lamb flavours!**IMPORTANT**: Lamb leg is lean so it should only be cooked for 1.5 hours until blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked for 4.5 hrs until fall apart (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.

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Slow Roast Leg of Lamb
From recipetineats.com · View original

Ingredients

Method

  1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).

  2. Place garlic, onion and rosemary in a metal roasting pan.

    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. Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)Salt and pepperSalt and pepper (, to taste)

  4. 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)

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)Salt and pepper1 whole garlic head (, unpeeled, cut in half horizontally)1 onion (, quartered (unpeeled is fine))Salt and pepper (, to taste)

  5. 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).

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)1.5 tbsp olive oil3 cups beef stock/broth (, low sodium (or homemade))2 cups water1 cup water

  6. Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)

  7. 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.

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)

  8. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)

  9. 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).

    2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)

  10. Gravy:

  11. Serving: