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.
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.