Beautifully tender and full of rich flavour, this slow roast leg of lamb is seasoned with herbs and roasted to perfection. A true showstopper that delivers melt-in-the-mouth texture and classic Sunday roast comfort.
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!
