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 the tray and keep the lamb covered with foil throughout the majority of cooking to help retain moisture & stop the leg of lamb from drying out.
Should I marinade/glaze a leg of lamb?
You should 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!
Check out this tender lamb, it falls apart with a gentle tug!
Slow Cooked Leg of Lamb
- 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 tbsp olive oil
- 1000 ml Lamb Stock ( or whatever stock you have we made ours with lamb stock cubes)
- 3 sprigs Rosemary
- 3 tbsp Real Ale Chutney Or something similar
- 3 tbsp Plain Flour (add more or less for desierd consistancy)
- For best results keep lamb out of the fridge for about an hour before cooking. (don't worry to much if you forget!!) Preheat oven to 150°c/300°f fan.
- Place chopped onions, carrots rosemary and garlic in a roasting tin and drizzle with Olive Oil
- Place lamb on top of veg rub both sides with oil, salt & pepper. Leave the leg of lamb the right way up.
- Pour stock in around the leg of lamb, but not over the top of lamb.
- Cover roasting tin with tin foil to keep moisture in. Place in the oven for 4 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?
- Place back in oven for final 45 minutes.
- Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare 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 warm water to form smooth lump free paste. Add bit by bit to saucepan whilst boiling until at desird consistancey.
- Ready to serve!
I hope you enjoyed cooking this for your roast dinner if you want something for next week, why not check out our Glazed Gammon Joint Recipe.