Irresistible Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

Introduction

Slow-roasted leg of lamb is a classic dish that brings warmth and comfort to any table. With its tender, juicy meat and rich flavors, this dish is perfect for gatherings, family dinners, or special occasions. The slow cooking method allows the lamb to become incredibly tender, making it easy to serve and enjoy.

Why Make This Recipe

There are many reasons to make a slow roast leg of lamb. First, it’s an impressive dish that is sure to wow your guests. Second, the preparation is simple, and once in the oven, it mostly cooks itself! Lastly, the rich flavors developed during the slow roasting process create a delightful taste that pairs perfectly with various sides.

How to Make Slow Roast Leg of Lamb

Making a slow roast leg of lamb is straightforward and rewarding. Here’s how you do it:

Ingredients:

• 2.25 kg / 4.5 lb leg of lamb, bone in (or shoulder) (Note 1)
• Salt and pepper
• 1.5 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 flavor, 4 sprigs = stronger flavor)
• 3 cups beef stock/broth, low sodium (or homemade)
• 2 cups water
• 4 tbsp flour (white)
• 1 cup water
• Salt and pepper, to taste

Directions:

1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).
2. Place garlic, onion, and rosemary in a metal roasting pan.
3. Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in.
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.
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).
6. Slow roast: Place in the oven and roast for 4.5 hours.
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.
8. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
9. Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy.

How to Serve Slow Roast Leg of Lamb

The meat is tender, so you will only need tongs to tear the meat off. Serve the lamb slices on a platter with generous drizzles of the homemade gravy for an unforgettable meal.

How to Store Slow Roast Leg of Lamb

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze the cooked meat for up to three months. Just be sure to wrap it tightly in freezer-friendly packaging.

Tips to Make Slow Roast Leg of Lamb

• Allow your lamb to come to room temperature before cooking for even cooking.
• Feel free to add extra herbs like thyme or lemon zest for more flavor.
• Use a meat thermometer to check for doneness; aim for about 60°C/140°F for medium-rare.

Variation

You can use a shoulder of lamb instead of a leg for a different texture and flavor.

FAQs

Q: How can I tell when the lamb is done?
A: The lamb should be fork-tender and should reach an internal temperature of about 60°C/140°F for medium-rare.

Q: Can I make gravy from the pan juices?
A: Yes! Skim off some fat from the juices, then add flour and water to create a delicious gravy.

Q: How long should I let the lamb rest after cooking?
A: Let the lamb rest for about 15-20 minutes before slicing to allow the juices to redistribute.

Enjoy your delightful slow roast leg of lamb! This dish creates a cozy atmosphere and is sure to be a hit at your next meal.

Slow Roast Leg of Lamb

A tender and juicy slow-roasted leg of lamb dish, perfect for gatherings and special occasions with rich flavors and simple preparation.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Dinner, Main Course

Cuisine British, Mediterranean

Servings 8 servings

Calories 500 kcal

Ingredients

  

Main ingredients

• 2.25 kg leg of lamb, bone in (or shoulder) Note 1
• 1.5 tbsp olive oil
• 1 whole garlic head, unpeeled, cut in half horizontally
• 1 large onion, quartered (unpeeled is fine)
• 2 sprigs rosemary 2 = whisper of rosemary flavor, 4 sprigs = stronger flavor
• 3 cups beef stock/broth, low sodium (or homemade)
• 2 cups water
• 4 tbsp flour (white)
• 1 cup water for gravy
• Salt and pepper, to taste

Instructions

 

Preparation

• Preheat oven to 170°C/335°F (standard) or 150°C (fan).
• Place garlic, onion, and rosemary in a metal roasting pan.
• Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in.
• Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
• Drizzle lamb with olive oil. Pour broth and water around the lamb.
• Cover with foil (don’t use a lid; you want a bit of liquid to steam out).

Slow Roasting

• Place in the oven and roast for 4.5 hours.
• 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 tender, return, covered, to oven.
• Return uncovered lamb to oven for a further 45 minutes or until well browned.

Resting and Serving

• Remove lamb from the oven, spoon over pan juices generously.
• Transfer to serving platter, cover loosely with foil while you make the gravy.

Notes

Allow your lamb to come to room temperature before cooking for even cooking. Feel free to add extra herbs like thyme or lemon zest for more flavor. Use a meat thermometer to check for doneness; aim for about 60°C/140°F for medium-rare. Store leftovers in an airtight container for up to three days or freeze for up to three months.

Keyword comfort food, leg of lamb, slow roast, special occasion, tender meat