For an even richer flavor, consider marinating the lamb overnight in a mixture of olive oil, rosemary, garlic, and lemon zest. Don't discard the cooking juices! Reducing them into a gravy is essential for capturing all the delicious flavors of the roast. Serve with a side of creamy polenta or roasted root vegetables for a complete and satisfying meal.
Slow Roast Leg of Lamb
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PREP TIME10 mins
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COOK TIME7 hrs 15 mins
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TOTAL TIME7 hrs 25 mins
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SERVING6 People
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VIEWS15
Embark on a culinary journey with this Slow Roast Leg of Lamb, where time and low heat transform a humble cut into a succulent masterpiece. The lamb, infused with aromatic vegetables and rich liquids, becomes so tender it practically melts in your mouth. A true testament to the magic of slow cooking.
Ingridients
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Nutrition
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Carbohydrate10 g
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Cholesterol137 mg
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Fiber1 g
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Protein64 g
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Saturated Fat5 g
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Sodium1590 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 250 degrees F (120 degrees C). (5 minutes)
02
StepPlace carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven. (15 minutes)
03
StepRoast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
04
StepIncrease oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan. (5 minutes)
05
StepRoast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing. (20 minutes)
06
StepWhile lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper. (10 minutes)
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Antonio Schimmel
Jun 27, 2025My family raved about this lamb. It's definitely going into our regular rotation.
Murl Bayerlehner
Jun 24, 2025The key is to make sure to buy a good quality leg of lamb for the best results.
Vita Sporer
Jun 16, 2025The gravy was the perfect finishing touch. I could have eaten it with a spoon!
Arthur Wintheiser
Jun 16, 2025I've never had lamb this tender before. Thank you for sharing this recipe!
Lauriane Bode
Jun 14, 2025This recipe is a game-changer! The lamb was incredibly tender and flavorful.
Terence Mcdermott
May 31, 2025Don't be afraid to experiment with different herbs and spices to customize the flavor to your liking.
Zoe Larson
May 23, 2025I added some rosemary and thyme to the roasting pan, and it enhanced the flavor even more.
Macey Bahringer
May 23, 2025I was a little intimidated by the long cooking time, but it was totally worth it.
Cleveland Crona
May 20, 2025The instructions were clear and easy to follow, even for a beginner cook like me.