How to cook the Best Slow Cooked Leg of Lamb! Slow roasted at a low temperature, in the oven for 5 hours, so tender it falls off the bone.
Real Ale Chutney added as a marinade for the last 45 minutes of cooking for a tasty sticky glaze.
What's more, you can use the stock, vegetables and juices leftover from the lamb, to make your own delicious gravy. Perfect Sunday Roast dinner to enjoy with the family.
See below our step by step slide show of how we make our Slow cooked leg of lamb, full recipe and instructions can be found on the card below.
We used a 1.8 kg leg of lamb for this recipe, however, the same time will apply up until 2.2kg. I will include different weights and times in the recipe card below.
Slow Cooked leg of lamb, how to cook so it is soft and tender?
This way of cooking a leg of lamb is my favourite, you just can't go wrong! No checking temperature of meat and worrying about over/undercooking.
It will be so soft and tender that you will not need a knife to carve, just a couple of forks to pull the tender meat off the bone.
The trick is to add liquid (stock) into the tray and keep the lamb covered with foil throughout the majority of the cooking.
This helps retain moisture & stop the leg of lamb from drying out.
Should I marinade/glaze a leg of lamb?
You will not need any more than olive oil, pepper and salt for the first part of cooking.
You can add any extra marinade or glaze when the leg of lamb is uncovered for the final 45 minutes of cooking.
We added this delicious Real Ale Chutney, by The Cherry Tree (check them out) to give a fantastic glaze, it tastes so amazing, you won't need any condiments with these amazing flavours coming through.
How do you make lamb gravy from scratch?
This recipe not only makes a tender slow-cooked leg of lamb but also gives you the base sauce for your lamb gravy! All you need is a sieve, flour and pepper!
If you don't want gravy with your lamb, why not try out Red Wine Jus Sauce Recipe which goes perfectly with our leg of lamb recipe.
What to serve with Roast Lamb
Whilst the lamb is resting, you can cook the side dishes to go with roast lamb, starting with the oven-roasted potatoes.
We also have an air fryer roast potato recipe which frees up space in the oven allowing you to roast some honey parsnips.
Traditionally served with beef roast dinners, we like to serve yorkshire puddings with our roast lamb.
The kids love pigs in blankets, and finally a selection of vegetables like carrots and peas.
Check out that tender lamb, it falls apart with a gentle tug!
📖 Step by Step Recipe
Slow Cooked Leg of Lamb
Ingredients
- 1.8-2.2 Kg (3.9-4.8lb) Leg of Lamb if using frozen defrost overnight.
- 2 Carrots chopped roughly
- 2 Onions Chopped in chunky rings (see image)
- 1 Garlic Bulb seperate cloves from bulb, no need to peel cloves
- 4 tablespoon olive oil
- 1000 ml Lamb Stock ( or whatever stock you have we made ours with lamb stock cubes)
- 3 sprigs Rosemary
- 3 tablespoon Real Ale Chutney Or something similar
Gravy
- 3 tablespoon Plain Flour (add more or less for desierd consistancy)
Instructions
- For best results keep lamb out of the fridge for about an hour before cooking (don't worry too much if you forget!!) Preheat oven to 150°C fan / 170°C / 325°F / Gas Mark 3. Place chopped onions, carrots, rosemary and garlic in a roasting tin and drizzle with olive oil2 Carrots, 2 Onions, 1 Garlic Bulb, 4 tablespoon olive oil, 3 sprigs Rosemary
- Place lamb on top of veg rub both sides with oil, salt & pepper. Leave the leg of lamb the right way up.1.8-2.2 Kg (3.9-4.8lb) Leg of Lamb
- Pour stock in around the leg of lamb, but not over the top of lamb.1000 ml Lamb Stock
- Cover roasting tin with tin foil to keep moisture in. Place in the oven 150°C fan / 170°C / 325°F / Gas Mark 3 for 3 hr 00 min for 0.8-1.4kg half leg of lamb3 hr 30 min for 1.5-1.7kg leg of lamb4 hr 15 min for 1.8-2.2kg leg of lamb4 hr 45 min for 2.25-2.90kg leg of lamb5hr 15 min for 3-3.5kg leg of lamb
- Remove from oven and take foil off (keep aside to reuse later) Add your choice of chutney to glaze lamb or leave as it is?3 tablespoon Real Ale Chutney
- Place back in the oven for another 30-45 minutes.
- Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare gravyEven if not making a gravy, it is really important to allow the lamb to rest for at least 30 minutes, before pulling it apart, this allows the juices to settle for tender soft meat.
Gravy
- Mash the garlic, onion, carrots and stock together. Use a spoon to try and remove any excess fat sitting at the top of the stock.
- Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the gravy to a boil.
- Mix flour with 5tbsp water to form a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistency.3 tablespoon Plain Flour
- Ready to serve!
Video
Nutrition
We hope you enjoyed cooking this slow roast lamb, we have plenty more roast dinner recipes if you want something for next week?
More Roast Dinner Recipes
If you love this leg of lamb cooked low and slow you will also love our slow roast lamb shoulder which has a delicious mint glaze.
Want something different why not check out our popular glazed gammon joint.
Or if it's a roast beef you are looking for we have a few to choose from, roast topside beef, slow-roasted silverside, or Rolled Rib of Beef.
For something different on a Sunday why not try our showstopping Salmon En Croute.
Mary Crumley
Can I follow same directions for a 5 lb boneless leg of lamb?
Luke and Kay
Hi Mary thanks for the question
If you're working with a 5lb boneless leg of lamb, the cooking process is slightly different. You'll want to adjust your cooking time to be a bit less. Start by cooking it for about 4 hours. After this initial cooking period, remove the lamb from the oven. Add the glaze, then return the lamb to the oven and cook it for an additional 45 minutes.
Hope you enjoy the recipe and please let us know how it goes? 🙂
Lauren
I'm going to make this soon? Can you put the leftover juices in the fridge so the fat hardens at the top (and is easier to remove) whilst the lamb is resting then make the gravy?
Luke and Kay
Hi Lauren
Yes you can do that, we have got more details on this in our leg shoulder recipe https://flawlessfood.co.uk/slow-roast-lamb-shoulder/ if that helps.
Hope you enjoy the recipe 🙂
Iwona
Absolutely gorgeous dish. I have made it for my whole family and we all absolutely loved it. So moist, and melting in your mouth. Beautiful. Thank you so much for the recipe.
Luke and Kay
Thank you so much for the wonderful feedback, Iwona! We're so glad that your entire family enjoyed the slow cooked leg of lamb. Nothing makes us happier than hearing that our recipes turn out delicious and delightfully appreciated.
We strive to offer recipes that people can make at home while also delivering quality meals and experiences that will bring everyone to the dinner table. We appreciate you taking the time to share your experience with us.:)
Olga Nazarian
Hi,
I really want to try this recipe, but have a vario steam oven. Would I keep the temp and timing the same or will it vary with the steam?
Thank you
Luke and Kay
Hey there Olga; thanks for popping in with your question! We've never actually had the chance to play around with a Vario steam oven before, but that definitely sounds like something we'll have to add to our must-try list. In the meantime, have you checked out the meat roasting tips in your oven manual? That might have some helpful insights. Alternatively, if you can turn off the steam function, our slow-cooked leg of lamb recipe is a tasty option that allows the meat to cook in steam by covering it with foil. Happy cooking!
M.
Wasn't quite 'fall off the bone.' Followed instructions correctly. I Don't understand the need for 1 litre or stock, (half that would still be too much,my lamb size was 2.2kg), as the lamb ended up sitting in the stock. Still tasty though, changed real ale chutney to a tomato chutney.
Luke and Kay
Thank you, M, for trying our Slow Cooked Leg of Lamb dish! We appreciate that you took the time to follow our instructions correctly and provide feedback.
The stock is added to help gently cook the lamb in the steam as it slowly cooks over several hours and makes an intense flavour boost to the lamb gravy to serve with your dinner.
The tomato chutney sounds superb; I bet that tasted amazing 🙂
Sonja Truesdale
Without a doubt that is the best explained and thorough recipe that I have seen outside Australia. Your recipe stands alongside my favourite food blogger Nagi Maehashi owner of 'RecipeTineats.com'
I cooked the lamb as instructed and it was perfect. I loved and appreciated your gravy recipe and I told my father that this is the way that I'll be cooking the lamb from now on. I use 'Dorper' lamb.
The only sad thing I couldn't do was purchase the 'Real Ale Chutney' as we don't get it over hear, and upon enquiry the company does not post outside England due to possible breakage.
Thank you Kay and Luke for sharing your recipe xxx
Luke and Kay
Thanks for trying out our Slow Cooked Leg of Lamb recipe, Sonja! I'm glad you found it both easy to follow and delicious.
I'm sorry that you couldn't find our Real Ale Chutney locally, but thank you for sharing that our recipe is comparable to one of your favourite food bloggers. We're honoured to be mentioned in the same sentence as Nagi from Recipe Tin Eats!
Thanks again for trying out our recipe, and please let us know how you like it if you make it again. 🙂
Sally
Can this be done day before nearly alway through then next day finish off with the glaze please
Luke and Kay
Preparing and reheating this slow-cooked glazed leg of lamb can be tricky as it can dry the meat out.
We find it best to cook the leg of lamb all the way through for it to reach the point needed to be able to shred it.
When cooking the leg of lamb ahead of time, it is best to cook the leg of lamb all the way through with the chutney.
Once rested, remove the meat from the bone whilst still warm and make the gravy. Refrigerate both overnight.
To reheat, pour the thick cold gravy into a pan and heat, adding hot water to thin it out a little.
Place the shredded roast lamb into a roasting tin and pour over some of the thinned-out gravy. Cover with foil to create a steam bath to reheat the lamb meat. Place in a preheated oven at 150°C /fan 170°C/ 325°F for about 30 minutes or until heated through for tender, flavorful results.
Hope this helps?
Tony Marsden
I Love Lamb and always cook it this way. I hate waste so at the end tip the stock and veg into a blender and give it a good whiz. The veg thickens the gravy and it is absolutely delicious. sometimes it's that thick a little more water is required. one more thing I usually replace a little of the water with Red Wine!
Kay
Tony, thank you so much We're so glad to hear that you enjoy cooking your slow-cooked leg of lamb using our recipe and that you've found a way to make the leftovers even more delicious. 🙂
If you like lamb recipes you might like our Lamb Kleftiko - Traditional Greek Dish it is amazing 😉
Guy
Prepared my 1.5kg leg of lamb using this exact recipe. I made my own glazing of rosemary, honey, onion and balsamic vinegar and that was an excellent substitution for the chutney as I did not have that readily available at home.
This was probably the nicest lamb meal I have had in my life. I combined it with sweet potato that I mashed with the roasted carrots and onions (from the lamb) and then the gravy over that. Absolutely delicious!
Kay
Guy, thanks for trying our Slow Cooked Leg of Lamb recipe! We're glad you enjoyed it and found a substitution for the chutney that worked well for you.
If you like Lamb recipes, you will like our Slow Roast Lamb Shoulder or our Lamb Kleftiko - Traditional Greek Dish they are superb 🙂
Emma
Hi, i cooked a 1.4kg of lamb last night (half leg with bone in)..i did it for 4 hours @ 150 degrees, and could not seem to pull it apart, so put it in for another 30 mins. Then i took the foil off and cooked for another 45mins. It was really touch and chewy - could hardly pull it apart... Obviously i overcooked it, but at what point do you think it would have been done? does the 45 mins with no foil not dry the meat out?
Kay
Hi Emma,
Yes I agree; the meat would have been overcooked as this recipe is based on a whole leg of lamb, not a half leg of lamb.
We have a slow cooked lamb shoulder recipe you can follow for cooking times; shoulder of lamb has smaller sizes, and the same timing can be used for a half leg of lamb.
Based on 1.4kg half a leg of lamb, I would have cooked for 3hrs at 150°C fan / 170°C / 325°F / Gas Mark 3, then an additional 30 minutes with the glaze and uncovered. On the shoulder, we used a mint glaze, but you can use a chutney as in this lamb leg recipe if preferred.
The uncovered time helps to brown off the glaze nicely.
Also, I just noticed I didn't state in the recipe card, how important it is to let the lamb rest after cooking (I have added it now). Make sure you cover loosely with foil for at least 30 minutes (longer is fine), this lets the juices settle throughout the lamb, making softer tender meat ready for pulling apart. This gives you time to increase your oven temperature to cook your side dishes, roast potatoes, vegetables, and Yorkshire Puddings and make a nice gravy.
I hope that helps next time you want a Roast lamb dinner.
Thanks,
Kay
Emma
ok thanks so much!! that makes perfect sense... didn't even enter my head that it would take less being a half than a whole leg!!!
Kay
It's our pleasure, Emma 🙂
Enjoy your lamb roast dinner, and please let us know how it goes. 😉
Jane Mooney
I cooked my 11 lbs leg of lamb exactly as you recommended, vegetables and stock under the lamb and all covered tightly in foil for 6 hrs 15 mins @ 150 plus cooked for an additional half hour uncovered. It was totally perfect, falling off the bone, so evenly cooked. Thank you so much for getting back to me with your advice. I will always cook my lamb this way as it keeps it so moist and everyone totally loved it. Just brilliant!
Kay
That's fantastic, Jane 🙂
So glad your 11lb leg of lamb came out perfect, and all your family enjoyed our recipe; if you like lamb recipes, you might like our Croatian Lamb Peka its delicious 😉
Enjoy!!
Vicky
I used this receipe today for the family's Easter feast, by far the most impressive Lamb dinner I have ever cooked, thank you so much!!
Kay
Thank you, Vicky; I'm glad our slow-cooked leg of lamb went down as a treat for your Easter Family feast; always great to hear 🙂
Karen
Delicious
Kay
Thank you so much, Karen 🙂
Glad you thought our slow-cooked leg of lamb was delicious 😉
Liz
The perfect way to cook a half leg of lamb. The chutney really makes it perfect. Thank you for sharing this!
Kay
Thanks, Liz; glad you liked the leg of lamb recipe, and yes, the chutney gives it that gives it great flavour; our family loved this 🙂
Jane Mooney
This recipe looks delicious and I look forward to trying it. I have a very large leg of lamb (11 lbs). Any advice to make it as gorgeous as yours. Falling off the bone would be wonderful. Many thanks.
Kay
Wow, 11 lbs is near enough 5kg leg of lamb; that's a very large lamb! The largest I have personally cooked is 3.5 kg. The good news is that slow cooking lamb in this way is very easy and forgivable as you can check it along the way and know when it's ready by simply checking to see if it is falling off the bone yet?!
So I would recommend cooking as stated in the recipe card covered with foil for 6 hours 15 minutes. Then check to see if the meat has started to fall off the bone? Use forks to give it a little tug and check - if needed cook for longer covered with the foil for 30-minute intervals- if it is pulling off the bone easily continue with the 30 minutes uncovered cooking with the glaze to brown off.
Please do confirm back to us the final time needed so anyone visiting our site looking for how to cook a large leg of lamb can find this advice!
We wish you and your family a very Happy Easter.
Tam
So delighted!
Cooked on gas bbq to keep smell out of the house and was beautifully tender and made the best gravy to go with jt!
Kay
Thank you, Tam 🙂
That sounds amazing; really pleased you enjoyed our leg of lamb recipe cooked on your BBQ 😉
Nahid
Hi there I cannot find lamb stock is beef stock okay?
Kay
Hi Nahid
Thanks for the question, it's no problem you can use beef stock if you can't find lamb 🙂
Enjoy!!
Stephanie stanton
Hiya,
How long would I need to cook a half leg of lamb around 1.1kg and if I wanted to do roast potatoes when should I add them in?
Kay
Hi Stephanie, sorry for the delay to reply, I must have missed the message alert?
A half leg of lamb weighing 1.5kg will need 3 hours at 150°c fan (170 °c non fan) covered with foil. Then add chutney or alternative glaze (mint jelly works well too), and cook uncovered for extra 30 minutes.
Enjoy!
Kay
Turn the oven up and add the roast potatoes after the lamb has finished cooking.
Or if you have one, airfryer roast potatoes are another option!
Lamb is best when left to rest in foil for at least 30 minutes, which gives your potatoes time to cook and for you to make the gravy.
Betty
This is the best roast lamb recipe, I’ve used it several times and it’s never failed!
Peter K Roberts
Followed your recipe adding:
Red wine to deglaze meat pan and increase depth of gravy flavour.
Crushed cloves of garlic in vegetable trivet.
Blackcurrant jam to final heating of gravy.
Really beautiful tender lamb, possibly tastier still tomorrow with mashed potatoes! Many thanks.
Luke
Thank you, Peter, for that great review 🙂
We will have to try out the blackcurrant jam with the gravy that sounds lush, glad your lamb came out tender, and you can't beat leftovers for the next day, lol
Enjoy!!
Wendy
This is a keeper!! Fantastic recipe, the meat was tender, juicy and fell off the bone.
Luke
Thank you so much, wendy 🙂
So pleased to read you love our slow-cooked leg of lamb recipe and will be making it in the future 😉
Enjoy and Happy new year!!
Gudi
I cooked this yesterday and did not come out as I expected. I think it is because I cooked at 350 and 300F. Would that make difference? It was tad bit overdone,
B but still tasty. I am going to attempt again as I have to get it right.
Kay
Hi Gudi,
Yes, the higher temperature will make a big difference.
Next time cook the leg of lamb at the right temperature for soft, juicy fall of the bone lamb.
Hope that helps,
Kay
Mohammad
Wow looks really delicious! Can I divide the cooking time in two periods ? For Example i cook the lamb 3 hours in the morning and 2 hours in the evening.
Kay
I'm sorry I didn't reply sooner, it is best to cook a lamb leg, all at the same time.
If you split it into two batches it will lose a lot of the moisture whilst it cools the first time. Which will dry out the lamb during the second cooking time.
Saj
Hi,
How long would you roast half a leg of lamb, bone in. Approximately 1.2kg.
Thanks
Luke
Hi Saj,
To slow roast half a leg of lamb weighing in at 1.2 kg.
Follow all instructions as in the recipe but change cooking time to 3 hours covered with foil and 35 minutes uncovered with a chutney/ glaze.
Hope that helps, and you have a fabulous Christmas!
Carolyn
How long would you cook a 7.5lb bone in leg of lamb at 300 degrees?
Luke
Hi Carolyn, that's a nice large leg of lamb! For tender fall apart lamb I recommend cooking a 7.5lb leg of lamb at 325°F (300°F if using fan?) for 5 hours 15 minutes covered with foil. Then an extra 45 minutes uncovered. Let us know how it goes. Enjoy!
Kay
Wendy Langley
I cooked the leg of lamb slow roasted as per your recipe.
The taste and flavours were fantastic, and the lamb fell off the bone.
The gravy from the stock below the lamb was delicious.
I'm cooking it again 2 weeks later and have sent friends the recipe to try.
Thank you its so easy to prepare and the end result is superb.
Kay
Hi Wendy, Thank you so much for your lovely review, this is one of our favourite Sunday roast dinners! Check out our lamb shoulder too which is very similar, slow-roasted in the oven and falls off the bone!
I also have a Greek leg of lamb recipe, lamb kleftiko coming soon for the blog! And just yesterday we created a lovely roast topside beef with homemade gravy.
I will get them both written up into a blog as soon as possible!
Once again thank you for commenting, supporting us and sharing our recipes with your friends too, it means a lot!
Kay & Luke x
Sharon Murrell
Amazing, easy, foolproof and delicious.
The only way I cook my lamb now.
Kay
Thanks, Sharon
Glad you like our slow-cooked leg of lamb, it's delicious 🙂
If you like our lamb recipes you might want to try out our Slow Roast Lamb Shoulder or Croatian Lamb Peka they are superb !!
Enjoy 😉
Duane
Hi,
I use your lamb shoulder recipe every time, amazing.
I'm going to give the leg recipe a try but I have a boneless joint. Can I ask what you would recommend deducting from the cooking time without the bone for future reference? This joint is 1.8kg.
Many thanks!
Sally
Do you have a recipe for slow roast breast off lamb please
Kay
Hi Sally
We haven't but it's a great idea, I will look into this and get it wrote up on our blog when we can 🙂
Thank you for the suggestion
Sally
Thanks I’ve bought half a lamb from local small holding guy well looked after so I’ve done your leg
Now I have breast and shoulder plus lots of over like chops but it’s the breast and shoulder I think would be lovely slow cooked keep me posted please as your slow roast leg is awesome thank you
Anjali
This looks so tender and delicious, and I love how you used the chutney for added flavor! Can't wait to try this soon!
Kay
Thanks, Anjali
The way we have cooked this leg of lamb will make it fall off the bone and the chutney gives it that great finishing flavour 🙂
Enjoy!!
Julie
This is a beautiful, fork tender leg of lamb. I like the addition of chutney for glazing and an extra punch of flavor.
Kay
Thanks, Julie for that great comment and rating 🙂
Adding the chutney glaze just adds the finishing touch to this leg of lamb recipe!!
Enjoy!!
Biana
Yum! I like lamb, and this leg of lamb looks amazing! What a delicious Sunday dinner idea.
Kay
Hi Biana
This recipe is perfect for a Sunday roast dinner 🙂
Hope you enjoy the lamb?
Mahy
I love exploring new lamb recipes, and this one is perfect - it's just made me hungry 🙂
Kay
Hi Mahy
Hope you enjoy the lamb recipe, let us know if you make it? 🙂
Suzy
I'm always so hesitant to cook lamb! Thanks for the tips and tricks in making this come out just perfect!
Kay
Hi Suzy
Thank you so much for the comment 🙂
Really glad our step by step images helped you cook your slow-cooked leg of lamb!!
Tina
Can you make this recipe with boneless leg of lamb?
Kay
Hi Tina,
We have not tried with a boneless leg of lamb before, although you have just given us a good reason to try it this weekend!
I would imagine it would work the same as bone in. The weight of the bone will just deduct from the amount of cooking time.
If you can let me know a weight (without the bone) I can work out a time for you to try if you plan to do it sooner than us?!
Kay
Tina
Thank you, Kay! I will be cooking 4.8 pounds or 2.1kg boneless leg of lamb. I plan to have some friends over this Saturday and I need the help for a tender and delicious meal.... You recipe sounds so promising!
Kay
You will be making it before I will get around to it.
But based on the size of your boneless leg of lamb (2.1kg), I would cook it for 4 hours 30 minutes, then add the chutney and cook for another 45 minutes.
Check it at this point to see if easy to pull apart with 2 forks? If still a little tough, cover with foil (to prevent the chutney burning) and cook for 30 more minutes.
The good thing with cooking lamb in this way, on a low heat over a long time is how failsafe it is!
You can not overcook it, it will just become more and more easy to pull apart & melt in the mouth!
Please do let us know how you get on, we will be making ours on Sunday, I am hoping it is just as good as the boned leg of lamb version!
Tina
Thank you so much!! I will give you my update. I am really excited to try it!
Phil
Mine is on the oven now. No bone. Smells amazing. Report later,post Fleurie.
Kay
Hi Phil, thanks for the comment!!
Hope the lamb came out well 🙂
Tina
Kay, the boneless lamb was really delicious last night! As you promised, it came out so tender! It was a hit with the company. And I did have to cook the extra 30 minutes you recommended after the 45 minutes of roasting. Also, I did not make gravy ( although I saved all the good juices for another day or recipe); so, I am thinking that I may use half the recommended broth next time, which should be enough for gravy anyway for a small group of people. Thank you so much for this recipe which made our Greek Orthodox Easter dinner a success! As you may know, Greeks are particular about their lamb. So extra kudos for that, too! 🙂
Kay
Fantastic, we love to hear amazing feedback like this! So glad that all your guests enjoyed the roast lamb too! I love a good greek lamb kleftiko! Another good lamb dish is our Croatian Lamb Peka One of our favourites.
Sally
Hi I’ve done the leg it was awesome I’m thinking of doing the same but with shoulder any tips please
Kay
Hi Sally
Thank you for the comment 🙂
Really pleased you like the slow-cooked leg of lamb, we have already have done a blog on a Slow Roast Lamb Shoulder I'm sure you will love this recipe 😉
Let us know how it goes?
Enjoy!!
Melissa Haynes
Hello, I plan to do this with a 0.95 kg Half leg of lamb, do you know a rough cooking time and would it still be 150 fan over?
Recipe looks great!
Thank you
Melissa
Kay
Hi Melissa,
Thanks for your message, for half a leg of lamb, the temperature needs to stay the same, but the cooking time is less.
For your (near enough) 1 kg half leg of lamb I would recommend 3 hours 45 minutes cooking at 150 C fan. 3 hours without the glaze / chutney and 45 minutes with the glaze on.
Enjoy your meal.
I hope I messaged back quick enough? Sorry I missed it yesterday!
Lyn
Kay, just cooking now, we had to be out for the afternoon so put on just before leaving. Came home to the most glorious smell. Thanks for the clear instructions and your tips. Have added my hubby’s homemade tomato relish, cannot wait for dinner.
Kay
Hi Lyn
Thanks for the rating and comment 🙂
Tomato relish sounds great, hope you all enjoy the slow-cooked lamb 😉
Sharon Murrell
Absolutely fail safe, lamb was delicious even my teenage son who says he doesn’t like lamb loved it.
After making the gravy I put the squashed veg in Tupperware and made a stew a few days later with the left over lamb and dumplings, yummy on this cold spring day.
Kay
Hi Sharon
Thanks for the great comment and rating!!
We are really glad you and the family enjoyed our lamb recipe, that sounds like a great idea with the leftover veg for cooking a stew 🙂
Chef Dennis
This is making my tummy growl!
Kay
Thank you so much for the comment 🙂
Hope you enjoy the recipe!!
Sharon
I made this today for my family
It was absolutely amazing! I used tomato chutney and it complemented the lamb perfectly. Thank you for sharing the recipe
Kay
Thank you so much for the kind words Sharon, its really appreciated 🙂
We are both really happy your family enjoyed our slow-cooked leg of lamb recipe!!
Charlotte
The BEST. Lamb we have ever eaten thanks so much will definitely do this recipe again and again and again
Kay
Hi Charlotte
Thank you so much for that great comment and rating!
So nice to hear you thought it was the best lamb recipe ever 🙂
Enjoy!!
Jessica Formicola
We LOVE lamb at our house and probably eat it more often than most. I've never slow cooked one, so I am so excited to try it!
Kay
Hi Jessica
Thanks for the comment and Rating 🙂
Hope you enjoy the recipe, let us know how you get on?
eilleneo
This recipe worked perfectly for me. Both the slow cooked lamb and the gravy. Both were excellent. It really is worth that long slow cook in yhe oven the lamb just fell off the bone znd the flavour was fantastic. Thank you for yhe recipes.
Kay
Thanks, Eilleneo
Thank you so much for the comment and rating
Really glad the slow-cooked leg of lamb came out perfect for you 🙂
You can't beat a good lamb roast dinner on Easter Sunday, yum yum
Christine Brink
Do you think one could do the slow cooking the day before and finish it off with the chutney and the final 45 minutes on the day.
Kay
Hi Christine,
I have never tried doing this before, but I would imagine the cooling, then reheating process may dry the meat out? If I was to make it ahead, I would finish it all the way with the chutney.
Remove the lamb meat from the bone whilst still warm and make the gravy. Refrigerate the lamb and gravy overnight.
Then the next day, reheat some of the gravy in a pan adding some hot water as it will be quite thick.
Place the chunks of lamb in a roasting tin and pour over some of the thinned out gravy, cover the tin with foil to create a steam bath for the cooked lamb meat. About 30 minutes in the oven at 150C fan/ 325F should result in lovely soft tender reheated lamb meat.
Hope that helps?
Please do let us and everyone else reading this know what you do, and how it goes?
Wishing your family a lovely Easter and thank you for using our recipe.
Steve Kenward
Hi! Is the 45 minutes of uncovered cooking time an additional 45 mins to the weight dependant cooking time or is it just the final 45 mins of the overall cooking time?
E.g would a 2kg leg be 4 hour 15 mins plus 45 mins uncovered. Or 3 hours 30 mins covered and 45 mins uncovered?
Thanks!
Kay
Hi Steve
Yes sorry for the confusion there, I just re-read it and can see I have not worded it the best!
Cook the lamb leg for the whole 4hrs 15 mins covered, and then and an extra 45 mins with chutney and uncovered. Which will be 5hrs cooking time in total.
I hope you enjoy the recipe and I will get the recipe card updated.
Steve Kenward
Amazing thanks!
Carole Edmonds
Hello the gas temperature is that right for a fan assisted oven? Also I want to cook roast potatoes can I turn the heat up when lamb goes back in for the glaze?
Thank you
Kay
So sorry for the delay to reply, I would recommend cooking the leg of lamb on gas mark 3. We normally finishing cooking the leg of lamb, then cover the lamb joint loosely with foil allowing it to rest whilst keeping it warm. Then you can make the gravy, whilst cooking your other side dishes, like roast potatoes.
Leonie
Going to cook lamb by your recipe for Easter Sunday, really looking forward to it.. I have a jar of homemade apple/raisin chutney so might use it up for the glaze, what do you think?
Leonie
Going to cook lamb by your recipe for Easter Sunday, really looking forward to it.. I have a jar of homemade apple/raisin chutney I was gifted before Christmas so might use it up for the glaze, what do you think?
Kay
Hi Leonie
That sounds fantastic, a lot of chutneys will work, as it gives the lamb a great sticky glaze 🙂
Hope you enjoy it and would love to know how it goes?
Patricia Gallagher
I don't personally like lamb myself but had family for Easter the recipe was so easy. Everyone enjoyed lamb I ncluding daughter who hated lamb. Looked exactly like the picture. 10 out of 10 first class
Kay
Hi Patricia
Thank you for the comment, we are so glad you all like our leg of lamb recipe 🙂
Hope you all had a great Easter!!
Phillipa
Just made this slow roast lamb for lunch for Mother’s Day today. Unfortunately I didn’t have any chutney so used honey and mustard as a glaze. The lamb was absolutely delicious and just fell off the bone. The gravy was also fabulous. Thanks for the recipe 🙂
Kay
Hi Phillipa
Thank you so much for the comment/ rating it really is much appreciated 🙂
Glad you liked the lamb leg recipe, this is our favourite Sunday roast dinner!!
Kechi
This leg of lamb is perfection; I already know my family would love it! I want to lick my screen; WOW!
I have to stop at the butcher today.
Kay
Hi Kechi
You have just made us laugh with this comment, wanting to lick your screen 🙂
This is our favourite Sunday Roast!
Hope you enjoy this recipe.
Jo
All I can say is this was amazing! It was a hit all around the dinner table last night, Love all the flavors in this lamb recipe!
Claudia Lamascolo
that char and sheen on that lamb is fabulous I can't wait to make this
Dannii
We always make lamb at Easter time. I love how you have used chutney here.
Amanda Wren-Grimwood
This lamb looks amazing! In love the idea of using chutney to make a great crust. Can't wait to try this.
visda c scott
Hi. Recipe looks amazing. What would you use in place of the ale chutney. I haven’t seen that before. Thanks
Kay
Hi Visda
Thanks for the comment 🙂
You can use any chutney its always comes down to personal preference really, maybe a chutney with mint would be great as it's going on the lamb!
Enjoy!!
Veenas
What a Lovely Food. I'll Definitely Try. Thank You.
Luke
Hi Veenas
Thank you for the comment, hope you enjoy the lamb recipe, Enjoy!!
Let us know how it goes?
Jim
As a newbie to cooking what is considered a low temperature?
Audrey
This is the best way to make a leg of lamb.
Alexandra
We love this way of preparing lamb - so delicious!
Kim Guzman
Such a wonderfully detailed recipe! I can't wait to give this one a try!
Sue
I've never made leg of lamb but your recipe has inspired me to try!
Joe
Fantastic meal, very tasty. Cooked for my family as a Sunday roast and they all loved it. The chutney addition worked a treat! Thanks.
Kay
Hi Joe, Brilliant, the chutney is a game changer! Gives it a great sticky flvoursome outer layer 😉
Kasy Allen
Yummo, we love lamb and this recipe looks like a great recipe to bring that big piece of meat to the table! Thanks for the share.
Kathryn Donangelo
This leg of lamb is out of this world! Made this for dinner last night and it was so good!! Thank you so much!
Ramona
Oh my! THis leg of lamb looks amazing! I so want a slice of it right now! Beautifully cooked and I absolutely love the ingredients used, the chutney in particular. Can't wait o try this.
Ashley Marie Lecker
Oh my goodness this lamb looks so amazing! There is nothing better than fork tender flavorful lamb. I love the golden brown crust and the gravy looks wonderful!
Susan
Fantastic tender lamb, so much better slow cooked like this then how I usually do (to packet instructions) I love the use of chutney for extra flavour, tastes fab.
Pam Avoledo
I love lamb! The meat has such a sweet taste. I've only had them grilled. The glaze is such a great suggestion. It would really enhance it.
Gillian
Looks amazing
Kay
Thank you Gillian!