Easy Slow Roast Leg of Lamb Recipe

Looking for the perfect centerpiece for your next Easter Sunday roast or holiday dinner? Look no further than this tried-and-tested, and so delicious, slow-roast leg of lamb recipe. With just a handful of simple ingredients and a little patience, you’ll achieve a melt-in-your-mouth, fall-off-the-bone lamb that’s infused with aromatic herbs and garlic. This method is not only easy and forgiving, but it also guarantees a show-stopping meal that will impress your guests and satisfy every craving for classic comfort food.

If you are looking for yummy Easter recipes to make, look no further than these yummy treats, both savory and sweet, like our make-ahead and super scrumptious Overnight Blueberry French Toast Casserole for breakfast or brunch, 4-Ingredient Easy Slow Cooker Ham and Philippines’ favorite roast pork with that perfect crackling Oven Roasted Lechon for dinner, and this fabulous No-Bake Easter Rocky Road Bars or this bright and vibrant Easter Cheesecake recipe for dessert!

In previous years, I had always made ham and other dishes that paired well with it, but this time, inspired by a delicious, melt-in-your-mouth tender lamb roast we enjoyed years ago in South Africa and England, we changed our dinner fare with a fabulous lamb roast. And let me tell you, both my family and friends were blown away by this lamb roast. It was fall-apart tender meat with no gamey taste, which reminded them more of delicious roast beef. My daughter, who’s never had lamb before, now loves it. I even converted my friend, who had never liked lamb, to actually enjoy the meal. She said this was different from what she’s had before! I call this a big win!

Why Slow Roast Leg of Lamb?

Slow roasting is the secret to transforming a humble leg of lamb into a tender, juicy masterpiece. Cooking the lamb at a low temperature for several hours breaks down the connective tissues, resulting in meat so soft you can pull it apart with a fork. The addition of fresh rosemary, thyme, and garlic infuses the lamb with deep, savory flavors, while a simple homemade gravy made from pan juices ties everything together for a truly memorable Easter or holiday meal.

Ingredients for Slow Roast Leg of Lamb

• Leg of lamb (6 lbs): The star of the dish, this cut provides rich, savory flavor and becomes exceptionally tender when slow-roasted, making it perfect for a centerpiece roast.
• Salt (3 tsp): Essential for seasoning, salt enhances the natural flavors of the lamb and helps create a flavorful crust during roasting.
• Olive oil (4 tbsp): Olive oil adds moisture, helps the seasoning adhere to the meat, and promotes browning for a delicious, golden exterior.
• Pepper (1 tsp): Black pepper brings a subtle heat and depth, balancing the richness of the lamb and complementing the other spices.
• Meat spices (2 tsp): A blend of spices (such as paprika, cumin, or your favorite lamb seasoning) adds complexity and aromatic warmth to the lamb, elevating its flavor profile.
• Garlic (1 head): Garlic infuses the lamb and pan juices with a sweet, mellow aroma and flavor as it roasts, enhancing the overall savoriness of the dish.
• Broth (1 3/4 cup): The broth keeps the lamb moist during the long roasting process, prevents drying out, and forms the base for a rich, flavorful gravy.
• Baking herbs (rosemary, thyme, sage): Fresh rosemary and thyme impart classic, earthy, and aromatic notes that pair beautifully with lamb, infusing both the meat and the gravy with herbal fragrance.
• Carrot (1): Carrot adds subtle sweetness and depth to the roasting juices, enriching the flavor of both the lamb and the resulting gravy.
• Onion (1): Onion provides a savory, slightly sweet base, contributing to the aromatic foundation of the dish and enhancing the complexity of the pan juices.

For the Gravy:

• Butter (2 tbsp): Butter forms the base of the roux, adding richness and a silky texture to the gravy.
• All-purpose flour (3 tbsp): Flour thickens the gravy, creating a smooth, luscious sauce to serve with the lamb.
• Pan juices, as needed:The reserved pan juices are packed with concentrated flavors from the lamb, vegetables, and herbs, making the gravy deeply savory and aromatic.

Step-by-Step Instructions for Slow Roast Leg of Lamb Recipe

Prepare the Oven and Aromatics
Preheat your oven to 325°F. In a large baking dish or roasting tray, scatter the chopped carrot, onion, halved garlic head, rosemary, thyme sprigs, sage or any other herbs you are using. These aromatics will not only flavor the lamb but also create a delicious base for your gravy.

Season the Lamb
Brush the leg of lamb with olive oil, then rub it all over with a mixture of salt, pepper, and your chosen meat spices. This step ensures a flavorful crust and helps lock in moisture.

Assemble and Roast
Place the seasoned lamb on top of the vegetables and herbs in the baking dish. Pour the broth around the lamb to keep it moist during the long roast. Cover the dish with a lid or foil (ensure the foil does not touch the meat) and roast in the oven for 5 hours. This slow, gentle cooking is key to achieving that signature tenderness.

Finish with a High-Heat Blast
After 5 hours, increase the oven temperature to 400°F (200°C). Remove the foil and roast the lamb for an additional 15 minutes to develop a beautiful, golden-brown crust. Note: My lamb had already developed a crust after cooking for 5 hours, so the latter step may not be necessary; adjust accordingly, as oven temperatures vary. Once done, remove the lamb from the oven, cover it again with foil, and let it rest for 20 minutes. Resting allows the juices to redistribute, ensuring every bite is succulent.

Make the Gravy
While the lamb rests, strain the pan juices into a saucepan. Melt the butter over medium heat, whisk in the flour, and cook for about a minute. Gradually add the reserved broth, whisking constantly until smooth and thickened. This rich, savory gravy is the perfect finishing touch.

Serve and Enjoy
Remove the lamb from the bone—it will be incredibly soft and easy to shred. Serve with the homemade gravy and your favorite sides for a truly unforgettable meal.

Tips for the Perfect Slow Roast Leg of Lamb

• Choose bone-in lamb for extra flavor and juiciness.
• Don’t rush the process—the low and slow method is essential for tender results.
• Use fresh herbs like rosemary and thyme for the best aroma and taste.
• Let the lamb rest before serving to keep it moist and flavorful.

Frequently Asked Questions (FAQ) About Slow Roast Leg of Lamb

Can I use a boneless leg of lamb for this recipe?
Yes, you can use boneless leg of lamb, but bone-in cuts tend to be more flavorful and juicy. Adjust the cooking time, as boneless cuts may cook a bit faster.

What are the best herbs for slow roast leg of lamb?
Classic choices include rosemary and thyme, but you can also add oregano, bay leaves, or sage for extra depth.

How do I lessen the gamey taste of the lamb? To reduce the gaminess of the meat, soak the raw lamb leg in salted water mixed with a bottle of berry or fruity, sweet sparkling wine for about 8 hours the night before cooking. I use about 6 cups of water mixed with 3/4 to 1 tablespoon of salt. Before cooking the lamb, rinse it thoroughly, then pat it dry with paper towels. Season and cook as instructed in the recipe.

How do I know when the lamb is done?
The lamb should be fork-tender and easily pull away from the bone. Internal temperature should reach at least  175°F (or 82°C) for fall-apart tenderness.

Can I prepare slow roast leg of lamb ahead of time?
Absolutely! You can roast the lamb a day in advance, then reheat gently in the oven, covered, before serving. The flavors often deepen overnight.

What sides go well with slow roast leg of lamb?
Roasted potatoes, steamed green beans, or a fresh salad are all excellent choices. Don’t forget crusty bread to soak up the delicious gravy!

Apart from the gravy, is there any other sauce I can have with this roast lamb? Yes, you can make a tasty mint sauce to go with it, if desired. This is our recipe for mint sauce. In a food processor, blend the 1 tablespoon sugar with 3 tablespoons vinegar (your choice but I like the red wine vinegar) and 1/4 teaspoon salt. Add about 1 cup of mint leaves, then pulse just until the leaves are finely chopped. Adjust the amount if you want to make more.

This slow roast leg of lamb recipe is a foolproof way to create a restaurant-quality meal at home. With minimal prep and simple ingredients, you’ll enjoy a dish that’s bursting with flavor and perfect for any special occasion. Whether you’re hosting a holiday feast or a cozy family dinner, this recipe is sure to become a favorite in your kitchen.

Easy Slow Roast Leg of Lamb Recipe

Abigail

Looking for the perfect centerpiece for your next Easter Sunday roast or holiday dinner, look no further than this slow roast leg of lamb recipe. With just a handful of simple ingredients and a little patience, you’ll achieve a melt-in-your-mouth, fall-off-the-bone lamb that’s infused with aromatic herbs and garlic. This method is not only easy and forgiving, but it also guarantees a show-stopping meal that will impress your guests and satisfy every craving for classic comfort food.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 294 kcal

Ingredients

 

1x2x3x

• 6 lbs leg of lamb
• 4 tbsp olive oil
• 3 tsp salt, or to taste
• 1 tsp freshly ground pepper, or to taste
• 2 tsp meat seasoning spice of choice, adjust to taste
• 1 whole head of garlic, halved (spare a couple of cloves to insert into the mear)
• 1 3/4 cups beef broth
• 1 bunch of baking herbs like rosemary, thyme, sage and oregano
• 2 carrots, cut in large pieces
• 1 large onion, quartered

Gravy

• 2 tbsp butter
• 3 tbsp all purpose flour
• remaining juices after roasting leg of lamb

Instructions

 

• Preheat the oven to 325 F. In a baking dish or baking tray, place the chopped vegetables, sprigs of rosemary and thyme, sage or any other herbs you're using, and the quartered onion and halved garlic.
• Brush the leg of lamb with olive oil and rub with a mixture of salt and spices on all sides. Cut a few small slits in the meat and insert some garlic cloves. Place the lamb in the prepared baking dish.
• Pour the broth (any broth – beef, chicken, vegetable) into the roasting dish.
• Cover the roasting dish with its lid or foil (make sure it's not touching the meat) and place in the oven and cook for 5 hours or until the meat is fork tender and has reached about 170-175 F. Based on my experience of cooking this, the meat should be fall-apart tender at this point. Then remove from the oven, loosely tent with foil, and leave for 20 minutes to rest.

For the Gravy

• Make gravy. Melt the butter in a saucepan and add all-purpose flour. Stir and fry for 1 minute to make a roux.
• Pour in the strained juices from the roasted leg of lamb. Stir with a whisk until all lumps are dissolved. Adjust the thickness of the gravy to your preference. Taste and season as needed.
• Remove the lamb from the bones (it will be very soft) and serve with the gravy.

Notes

TIPS & TRICKS

To lessen the gaminess of the meat, the night before cooking it (about 8 hours or so), soak the raw lamb leg in salted water mixed with a bottle of berry or fruity, sweet sparkling wine. I use about 6 cups of water mixed with 3/4-1 tablespoon salt. Before cooking the lamb, rinse it very well, then pat dry with paper towels and season and cook as instructed in the recipe.

Also, trim some of the fat, leaving just enough to keep the moisture and add flavor to the meat. 

If you want to serve the lamb with mint sauce, please see the recipe in the FAQ section of the article.

Nutrition

Calories: 294kcalCarbohydrates: 5gProtein: 30gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 99mgSodium: 871mgPotassium: 528mgFiber: 1gSugar: 1gVitamin A: 1437IUVitamin C: 2mgCalcium: 19mgIron: 3mg

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Last updated on April 21st, 2025 at 08:20 pm