For perfectly cooked meat that is melt-in-the-mouth tender, you must try my Slow Roasted Leg of Lamb. Slowly roasted at a low temperature, we add flavour to the lamb with garlic, onions, and lemon, along with fresh rosemary and oregano to accentuate the Mediterranean flavours. The added chicken stock ensures that the result is succulent meat that falls off the bone. And if you lack carving skills, you will be relieved that the meat is fork tender and no carving skills are required for this dish!
Just divine!! Without a doubt the best lamb I ever tried – fall-off-the-bone & so full of flavour. Will be a show stopper for any meal.
– Cassie
Why You’ll Love This Recipe:
- If you have not previously cooked a leg of lamb, you will love that minimal effort is required to achieve a fantastic result. The long, slow cooking does the work for you!
- It is perfect for entertaining as it is largely a hands-free cooking process. The meat just slowly cooks away in the oven leaving you to attend to other things.
- Roasted with vegetables, herbs and spices, the long, slow cooking ensures that the meat becomes meltingly tender.
- It is a perfect dish for cooks of any skill level. The long, slow cooking virtually ensures success.
- Your home will be filled with the tantalising aroma of a meal that promises to provide the ultimate comfort food.
- For many people, lamb is their meat of choice for a celebration, and cooked using this method, the meat becomes succulent and tender.
- It is easier than you may think; like my Slow Roasted Lamb Shoulder, with a few simple cooking tips, your roast will be a great success.
Recipe Inspiration: A Slow Roast Leg of Lamb is a guaranteed crowd pleaser, and you will love its versatility. It is ideal to serve at a traditional Sunday lunch, but don’t save this lovely roast for Sundays only, you can enjoy this any day of the week. It is also sufficiently special to serve at a dinner party and is perfect for any celebration.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Leg of lamb – the lamb leg that we use for roasting comes from the hindquarter. It is a large, tender cut of meat which is full of flavour. It may come with the shank bone still attached. If necessary, you may need to cut this off to fit the meat in the pan you’re using for cooking. Alternatively, fold it over and cook with the leg.
- Garlic cloves – we use fresh cloves, cut into slivers to insert into the meat. Garlic and lamb have a natural affinity.
- Rosemary – this aromatic, flavoursome fresh herb is a natural companion with lamb and accentuates the Mediterranean flavours.
- Brown/yellow onions – add great flavor to the lamb and the cooking juices.
- Lemons – slices of lemon add fresh, vibrant flavour.
- Fresh oregano – Fresh oregano is stronger than dried and able to stand up to the flavoursome lamb.
- Sea salt and freshly ground black pepper – to season the lamb.
- Olive oil – to add to the roasting pan in which to brown the lamb.
- Chicken Stock – the added liquid that keeps the lamb moist.
- Pomegranate arils – to decorate the finished dish. They add colour and flavour. .
- Mint leaves – also to decorate the finished dish. Mint is a great companion and adds beautiful colour.
- Yoghurt – to prepare a sauce to accompany the lamb. We use natural yoghurt, but you could also use Greek yoghurt.
Variations:
Herbs – if you prefer, you could use fresh thyme and add some bay leaves to the roasting dish.
Chicken stock – if you don’t have chicken stock, you can use beef or vegetable stock.
Vegetables – if you wish, you could add some carrots and celery to the roasting dish for extra flavour.
How To Make a Slow Roasted Leg of Lamb:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the lamb:
Start to prepare the leg of lamb by making a deep insert into the skin side of the lamb at regular intervals. Insert a garlic sliver and a sprig of rosemary into each.
Rub salt and black pepper into the top of the lamb leg and set aside for 30 minutes. After this time, pat dry with a paper towel.
2 – Brown the lamb:
Heat olive oil in a large Dutch Oven or saucepan with a tight-fitting lid.
Add the lamb to the saucepan and brown both sides.
3 – Add your other ingredients:
Turn off the heat, add the onion wedges, lemon slices and fresh oregano and place around the lamb.
Pour the chicken stock around the side of the meat. Put the lid on the saucepan and place in the preheated oven.
After about 2 ½ hours, remove from the oven and baste the lamb. Ensure there is enough liquid in the pan. Return to the oven for another 2 ½ hours.
4 – Allow the lamb to rest:
Carefully remove the lamb to a warm serving platter to rest for 20 minutes.
5 – Make the Yoghurt and Mint Sauce:
Add your sauce ingredients to a small bowl and combine. Season to your liking.
6 – Serve the Slow Roasted Lamb Leg:
Serve the lamb with the Yoghurt and Mint Sauce, and garnish with pomegranate arils and mint leaves.
Hint: the lamb will be very tender and therefore very fragile, so you’ll need to remove it carefully, otherwise it will start to fall apart.
What is the “Maillard Reaction?”
By browning the seasoned outside of the lamb, a chemical reaction, known as the “Maillard reaction” takes place. This is a chemical reaction between the amino acids and the sugars in the meat, changing the colour and developing a deep flavour.
Perhaps without realising, you will have experienced it, in foods such as Roast Chicken that have great flavour and colour added by this reaction. And it’s not just savoury foods; it is this process which browns cakes.
It is not the same as caramelisation, although this can occur simultaneously.
Tips for Success, Storage and FAQs:
It is not essential, however it is preferred. Browning the meat does not take much time but it is worth doing as a chemical reaction, known as the “Maillard reaction” takes place, adding colour, deep flavour and giving the dish a more appetising appearance.
Many people prefer the richer flavour of the lamb when cooked with the bone in. Also, it makes for a more attractive presentation when cooked and presented at the table as it retains its shape. In addition, after enjoying the meat, you have the bone to make stock.
Lamb leg is a leaner cut of meat, and it may become tough if overcooked. Also, it is important to check halfway through cooking to make sure that there is enough liquid as it helps retain moisture and prevent the meat from becoming dry.
There are two distinct methods. If you like to roast your meat until it still has a faint tinge of pink in the centre, you will use a fast method. This requires precision and the use of a thermometer to ensure the meat is cooked to your liking. For an easier, more reliable method, I often turn to slow cooking. The slower, gentler cooking method is almost infallible.
This is one of the best tips; always let your meat rest before serving. A well-rested piece of meat will be more tender and succulent. Once cooked, move the lamb to a serving platter and set it aside to rest for 20 minutes. This will enable the juices to redistribute throughout the lamb.
Top Tip:
For the best result with this Slow Roast Leg of Lamb, good lamb is essential. I recommend that you buy good quality meat from a local butcher.
To ensure that the meat cooks evenly, bring the lamb to room temperature before roasting.
Serving Suggestions:
Slow Roasted Leg of Lamb is extremely versatile. Some ways to enjoy it are:
- As a traditional roast, ideal for family gatherings or celebrations such as Easter or Christmas. Place on a serving platter and decorate with pomegranate arils and mint leaves for fresh colour and flavour.
- Shred the meat and serve in a sandwich or a burger bun with our Cucumber Dill Pickles.
- Wrap some in pita with our Grilled Zucchini with Yoghurt Sauce.
- Our Cauliflower Gratin, with a crispy, golden crust is a great accompaniment.
- Full of colour and flavour, Mediterranean Roasted Vegetables are great alongside the lamb.
- Serve with the pan juices, or use them to make gravy. Skim the excess fat from the top before using.
A Slow Roast Leg of Lamb is a guaranteed crowd-pleaser and makes any occasion feel special. This simple one pot dish is a meal that is both satisfying and comforting. The aroma as it roasts is warm and inviting, guaranteeing a meal that provides comfort.
Alex xx
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Slow Roasted Leg of Lamb
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Leg of Lamb:
- 2.5 kg (5.5 lb) leg of lamb See Note 1
- 3 large cloves of garlic – cut into slivers
- 1 stalk fresh rosemary
- 3 medium brown/yellow onions – cut into thick wedges
- 2 medium lemons – cut into 1 cm (½" slices)
- 2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil See Note 2
- 2 teaspoon dried oregano
- 2 stalks fresh oregano
- 3 cups (750 ml) chicken stock See Note 3
For the Yoghurt and Mint Sauce:
- 1 cup (250 ml) natural/plain yoghurt
- 1 large clove of garlic – finely minced
- 2 teaspoon lemon juice – freshly squeezed
- 2 teaspoon fresh mint leaves – finely chopped
- sea salt and freshly ground black pepper – to taste See Note 4
- fresh mint leaves and pomegranate arils – to garnish, optional
Instructions
- Remove the leg of lamb from the fridge.Using a sharp knife, make a deep insert into the skin/fat side of the flesh and insert a sprig of rosemary along with a garlic sliver. Use a fingertip or the tip of a blunt knife to push them down.Repeat this procedure, leaving a space of about 2.5 cm (1 inch) between.
- Rub the salt and black pepper into the top of the leg and set aside at room temperature for 30 minutes.Then, gently pat dry with a paper towel.
- Preheat your oven to 160 degrees C. (320 F)
- In a large, heavy-based Dutch Oven or oven-safe saucepan with a tight-fitting lid, on your stove top, heat the olive oil on medium-high heat. (One that will fit the leg of lamb.)Add the lamb, skin/fat side down, and brown for 3–5 minutes. Turn over and brown the other side for 3–5 minutes.
- Turn off the heat and add the onion, lemon slices, dried oregano and fresh oregano stalks around the lamb. Pour the chicken stock around the side of the meat.Put the lid on the saucepan and place in the preheated oven. If you do not have a large enough pan, you can brown the meat and then add to a large casserole dish and cover very well in foil – you don't want the liquid to evaporate and the meat to dry out.
- After about 2 ½ hours, carefully remove from the oven and check that there is sufficient liquid- there should be plenty. If there isn't, add a little more stock.Baste the lamb with the juices and return to the oven for another 2 ½ hours.
- Carefully remove the lamb from the saucepan onto to a warm serving platter, cover with foil and rest for 20 minutes. (It will be very, fragile – so ensure it is supported as you lift it out.)Combine the ingredients for the yoghurt and mint sauce in a bowl and season to your liking.Serve the Slow Roasted Leg of Lamb with a garnish of fresh mint leaves and pomegranate arils and the yoghurt and mint sauce.
- Optional: reduce down some of the cooking liquid by about ⅓ – bring to a boil in small saucepan and simmer for 7-10 mins. Mix through the shredded lamb. The sauce will be a lemon and onion gravy and full of rich flavour. (See Note 5.)
Video
Notes
- Lamb: the leg may come with the shank bone still attached. If necessary, you may need to cut this off to fit the meat in the pan you’re using for cooking. Alternatively, fold it over and cook with the leg.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Stock: it is unlikely you will need to add more liquid, but if you find at the 2 ½ hour mark that it needs more, add a little additional stock to the pan. We recommend using either chicken or vegetable stock.
- Seasoning: adjust the seasoning to your liking – we recommend sea salt and freshly ground black pepper for this recipe.
- Gravy: to use the full of flavour pan juices as they are, or make a gravy, use a spoon to skim the surface to remove excess fat.
- Storage: cool leftovers as quickly as possible and store them in the fridge in an airtight container for up to 3 days.
- Reheating: gently reheat the lamb using some of the leftover pan juices in the microwave, oven or frying pan. Alternatively, add a small amount of chicken stock or water to keep the flesh moist. It should be heated to register 75 degrees C (165 F) throughout.
- Freezing: once cool, place in a freezer-safe container for up to 2 months.
- Servings: will serve 4-6 people, depending on what it is served with.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lucy
Our favourite way to prepare lamb and will be a feature on our Easter table!
Alexandra Cook
So happy to hear this, Lucy! 🙂
Alex xo
Lucy
Hi Alexandra!
I made your delicious leg roast for dinner last night for the family.
I followed the recipe exactly, except for adding a bay leaf into the mix as I have a plant that I never know what to do with…
We served with some crispy potatoes and salad and there were zero leftovers.
It was wonderful and so tender. My son has requested it for his birthday dinner next week!
I found your recipe clearly worded and very easy to follow.
Thank you – I look forward to trying out more of your recipes and have just subscribed to your mailing list.
Alexandra Cook
Hello Lucy,
Thank you so much for your lovely comment!
I am so happy that the recipe was enjoyed by all, and thrilled that your son has requested it for his birthday dinner too 🙂
I hope you’ll find many more recipes to try on the blog!
Alex xo
PSm
It is very confusing. Preheat, turn of the heat, add sliced lemon. And cook it, in cold oven? Cover it or not? Just terrible.
Alexandra Cook
Hi there,
I am sorry you found the instructions confusing.
Hopefully this will help to clarify:
Yes, the oven is preheated and no the lamb is not cooked in a cold oven.
When we refer to the heat being turned off, this is the stove top, which we are using to brown the lamb initially (in Step 4.)
And yes, the dish is covered as noted in Step 5 ‘Put the lid on the saucepan and place in the preheated oven.’
Hope that helps and please feel free to reach out if you have any other queries.
Thanks, Alex
Rubye
I’ve never cooked lamb before but I generally can follow a recipe without watching the video. However, in this case there are no written instructions on how to use the dried oregano listed in the ingredients. I did finally figure it out by watching the video, but if I want to save the recipe, I’d appreciate that instruction being added into the step-by-step recipe/notes.
Having said all that, I’m just about to make my first attempt at lamb using your recipe. I hope it’s as good as everyone says!!
Alexandra Cook
Hi Rubye!
Apologies for the confusion – I have amended the recipe to clarify that it is both the dried and fresh oregano added in Step 5.
I hope you’ll enjoy the recipe very much. Please let me know how you get on – I hope your first time cooking lamb will be an absolute success, and I am grateful you selected our family recipe 🙂
Alex xo
Marie
OMG!! Love this recipe. So flavourful and the meat was so tender and gorgeous. The sauce compliments it so beautifully. Thanks for the recipe.
Alexandra Cook
Thank you so much, Marie 🙂 I am so happy to hear this!
Alex xo
Jamie
This leg of lamb will now be our family’s Easter centerpiece! It turned out juicy, succulent, and so tender. Browning the meat added so much flavor! Thanks for all the tips Alex!
Alexandra Cook
Hi Jamie,
Thank you so much for trying our recipe, and I am so happy it was a part of your Easter celebrations.
I appreciate your comment! Alex xo
Cassie
Just divine!! Without a doubt the best lamb I ever tried – fall-off-the-bone & so full of flavour. Will be a show stopper for any meal.
Alexandra Cook
Thank you so much, Cassie!
I am so happy to hear this. Thank you for sharing! Alex xo