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  • Prep Time

    20 Minutes

  • Cooking Time

    4-5 Hours (low & slow)

  • Serves

    6-8 People

Slow Roast Leg of Lamb Recipe

Slow Roast Leg of Lamb Recipe

🧂 Ingredients:

  • 1 leg of lamb (about 2–2.5kg / 4.5–5.5 lbs), bone-in
  • 4–5 cloves garlic, sliced
  • 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 lemon, zested
  • 1 onion, sliced
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped (optional)
  • 500ml (about 2 cups) lamb or beef stock
  • 250ml (1 cup) red wine (optional but adds depth)

Directions

1. Preheat Your Oven

Set your oven to 160°C or fan. 

2. Make the Garlic & Herb Rub

In a small bowl, mix together:

  • 2 tbsp olive oil
  • 4–5 garlic cloves (sliced or crushed)
  • 2 tbsp chopped rosemary
  • 1 tbsp thyme leaves
  • Zest of 1 lemon
  • 1 tbsp sea salt
  • 1 tsp black pepper

This mixture should be thick and aromatic — like a paste.

3. Prepare the Lamb

  • Pat the leg of lamb dry with kitchen paper.
  • Using a small sharp knife, make deep incisions all over the lamb (about 2–3cm apart).
  • Push slices of garlic (from the rub) into some of the incisions.
  • Rub the herb paste all over the lamb, massaging it in and making sure it gets into all the cuts.

4. Prepare the Roasting Tray

  • Slice 1 onion, and chop 2 carrots and 1 celery stalk (optional).
  • Spread these veg out in the bottom of a large roasting tray — this creates a flavour base and keeps the meat lifted.
  • Pour in 500ml lamb or beef stock and 250ml red wine (or water if you prefer).

5. Roast the Lamb (Low & Slow)

  • Place the lamb on top of the vegetables.
  • Cover the tray tightly with foil — this helps lock in moisture and makes the lamb fall-apart tender.
  • Roast in the oven for 4.5 to 5 hours.
    • After 4 hours, check the lamb — it should be soft, juicy, and pull apart easily with a fork.

6. (Optional) Final Browning

  • For a caramelized, golden finish, remove the foil in the last 30 minutes, baste the lamb with pan juices, and return it to the oven uncovered.

7. Rest the Lamb

  • Once done, remove from oven and rest for 15–20 minutes before carving or pulling apart.

8. Serve

  • Serve with roast potatoes, spring greens, and mint sauce or gravy made from the pan juices.
  • Don’t forget to spoon some of that rich, slow-cooked jus over the meat!