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closeup of slow roast leg of lamb
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Slow Roast Leg of Lamb

Perfect for any holiday celebration, this Slow Roast Leg of Lamb is cooked low and slow until it’s juicy and fall-off-the-bone tender. Super easy to make with only a handful of simple everyday ingredients, this roast lamb recipe is perfect for anyone who’s entertaining and wants a hands-off recipe.
Course dinner
Cuisine American
Keyword lamb leg, roasted lamb leg, slow cook lamb leg
Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings 8 People
Calories 444kcal
Author Olivia Ribas

Ingredients

  • 1 whole garlic head unpeeled, cut in half horizontally
  • 1 onion peeled and quartered
  • 2 rosemary sprigs
  • 4.5 lb leg of lamb bone in (or shoulder)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 3 cups beef broth
  • 2 cups water
US Customary - Metric

Instructions

  • Preheat oven to 335°F. In a large roasting pan, place garlic, onion and rosemary.
    chopped onions, garlic and rosemary in a roasting pan
  • Place the lamb leg on top of the garlic, onion and rosemary. Season the whole lamb leg generously with salt and pepper and rub it in. Then, Drizzle olive oil over the lamb leg.
    overhead view of raw leg of lamb on a roasting pan
  • Then, pour broth and water around the lamb.
    overhead view of raw leg of lamb on a roasting pan
  • Cover with foil. It’s better to use foil instead of a lid because you want a bit of liquid to steam out.
    leg of lamb on a roasting pan wrapped with aluminium foil
  • Place the roasting pan in the oven and roast for about 4-4.5 hours. Time will depend on the size of your lamb leg. Then, remove the roasting pan from the oven and remove foil so you can turn lamb over. Return the pan to the oven, but this time uncovered.
    cooked leg of lamb in a roasting pan
  • Roast for more 45 minutes. Remove from the oven and using a spoon, pour all over the lamb leg some pan juices before serving.
    overhead view of slow roast leg of lamb

Notes

  • Do not leave the lamb uncovered as it will lead to a dry leg of lamb.
  • Other herbs such as sage or thyme are great alternatives to rosemary.
  • If you cannot find leg of lamb, you can use a shoulder cut instead.
  • To store: Put leftover lamb along with some of the liquid into an airtight glass container and keep it in the refrigerator for up to 3 days.
  • To reheat: Rewarm leftovers in the microwave or in the oven alongside the liquid so the lamb does not dry out. 
  • To freeze: First, remove the meat off the bone before transferring the leftovers into a freezer-safe bag. Freeze for up to 2 months.
Recipe adapted from Recipe Tin Eats.
 

Nutrition

Serving: 1/8 | Calories: 444kcal | Carbohydrates: 4g | Protein: 56g | Fat: 22g | Cholesterol: 35mg | Sodium: 876mg | Potassium: 158mg | Sugar: 2g