Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

An amazing Sunday Roast that requires such little effort for an incredible amount of reward. The meat on a leg will almost feed an army and the taste is amazing! Enjoy! 

Course Main Course
Cuisine British
Prep Time 1 hour
Cook Time 5 hours 30 minutes
Total Time 6 hours 30 minutes


  • 2 kg Leg of Lamb
  • 2 tsbp Olive Ooil
  • 1 Whole Garlic
  • 1 Large White Onion
  • Rosemary Sprigs
  • 250 ml Red Wine
  • Salt & Pepper


  1. Preheat the oven to 150c (fan oven) 170c (standard) - ensure that the lamb has rested at room temperature for around an hour

  2. Get the ingredients ready to cook the lamb

  3. Chop the onion and put into the roasting dish

  4. Add the garlic and place the lamb on top of the onion along with the rosemary 

  5. Add the red wine to the roasting tray

  6. Add the olive oil to the lamb and then cover with tin foil

  7. Place in the oven and roast for 4.5 hours

  8. After 4.5 hours, remove the foil from the lamb and check that it is tender. (You can do this by prodding it with a fork). If it is not, return it to the oven with the tin foil on. 

  9. If the lamb is tender, return it to the oven with the tin foil off for a further 40 minutes or until browned. (keep the tin foil - you will need it later)

  10. Once browned, remove from the oven and cover with the juices in the bottom of the pan and once again cover over with the tin foil whilst you finish off the other parts of the roast) The lamb will stay warm for around 30 minutes. 

Recipe Notes

This recipe is best created with a fresh leg of lamb.