If you're hosting a family roast dinner, our slow-roasted leg of lamb is a good choice. Once you try it, you'll be hooked on this delicious dish, and it is super easy too!
Simply slow roast leg of lamb at a low oven temperature for 4 to 5 hours until it's tender and falls off the bone. For the last 30-45 minutes, add a delicious chutney marinade to create a sticky glaze.
Remember to use the stock, veggies, and lamb juices for a tasty gravy. It's a perfect Sunday Roast to share with loved ones.
Each bite of our slow-roasted leg of lamb is bursting with flavour, from the glazed outer layer to the succulent inner meat. The perfect recipe for Easter Roast Lamb Dinner.
Make our leg of lamb recipe today, we promise you won't be let down. We also have roast lamb recipes for slow roast lamb shoulder or how to cook a leg of lamb in the slow cooker, or our Greek Leg of Lamb Kleftiko.
Instructions
Here is the printable recipe card for our slow roast leg of lamb. Read on below for more advice.
📖 Step by Step Recipe
Slow Cooked Leg of Lamb
Ingredients
- 1.8-2.2 Kg Leg of Lamb - if using frozen defrost overnight.
- 2 Carrots
- 2 Onions
- 1 Garlic Bulb
- 4 tablespoon olive oil
- 1000 ml Lamb Stock
- 3 sprigs Rosemary
- Salt and Pepper
- 3 tablespoon Chutney - Or something similar
Gravy
- 3 tablespoon Plain Flour - (add more or less for desired consistency)
Instructions
- For best results keep 1.8-2.2 Kg Leg of Lamb out of the fridge for about an hour before cooking. Preheat oven to 150°C fan / 170°C / 325°F / Gas Mark 3. In a roasting tin place2 Onions, chopped into rings2 Carrots roughly chopped3 sprigs Rosemary1 Garlic Bulb split into cloves
- Place lamb on top of veg rub both sides with 4 tablespoon olive oil. Generously season with Salt and Pepper. Leave the leg of lamb fat side up.
- Pour 1000 ml Lamb Stock in around, but not over the top of the lamb leg.
- Cover the roasting tin well with foil to keep the moisture in during cooking. Place in the oven at 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 the foil off (keep aside to reuse later).Add your choice of 3 tablespoon Chutney to glaze the leg of lamb or leave it as it is.
- Place back in the oven for another 30-45 minutes, to brown,
- Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare the 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 liquid to a boil.
- Mix 3 tablespoon Plain Flour with equal amount of cold water to form a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistency.
- Ready to serve!
Video
Nutrition
This slow roast leg of lamb recipe was originally posted 23rd April 2020 and was updated on the 25th February 2025. To move the recipe card higher in the post for better user experience.
Ingredients
Let's go into more detail about the ingredients needed for this bone-in leg of lamb recipe.
Vegetables
We have used carrots, onions, and garlic cloves as a trivet for slow-roasting lamb leg. These vegetables form a base during the slow roast process.
Not only does this help elevate the lamb off the bottom of the pan, promoting more even cooking, but it also adds flavour to the stock created during the roasting process.
The stock from these root vegetables can then be used to make a delicious gravy to accompany the lamb.
However, it's important to note that other types of root vegetables can be used instead, depending on personal preference or availability.
Beets, turnips, parsnips, and celery root are all great alternatives that can also add depth of flavour to the stock and enhance the overall taste of the dish.
Herbs
We used rosemary for its classic, aromatic flavour, but thyme or oregano work just as well.
For extra flavour through spices. Garlic powder, instead of cloves, boosts savoury richness, while cumin brings warmth and a slight smokiness. Paprika, whether sweet or smoked, adds either a subtle sweetness or a smoky undertone. Black pepper is essential for balance and a touch of heat.
A pinch of cinnamon or allspice adds subtle warmth for a Middle Eastern twist. Feel free to experiment and find your perfect blend! Experiment to find your perfect seasoning!
Leg of Lamb
Go to a butcher for the finest quality lamb, although a leg of lamb from a supermarket will work perfectly, too.
If using a frozen leg of lamb, it must be fully defrosted before cooking.
This whole leg of lamb recipe will work for any size leg. I will give more advice for cooking times of a larger leg or half a leg of lamb below. In this example, we have used a 1.8kg full leg of lamb.
If you have a boneless leg of lamb, you must cook for about 30 minutes less than stated.
Glaze
When you uncover the leg of lamb for the last 45 minutes of cooking, applying a few tablespoons of chutney, marinade, or meat rub helps create a glazed, flavourful, and textured exterior. Choose something that contains sugar or honey to achieve the glaze effect.
We used this delicious Real Ale Chutney, by The Cherry Tree for the final 30-45 minutes of cooking time to give a fantastic sticky glaze. You could use a mint jelly for a minted lamb flavour, like we did in our slow cooker leg of lamb recipe.
Why Slow Roast Lamb?
This slow-cooking technique allows the lamb to cook gently with steam created in the roasting pan, allowing the flavours to mature fully without drying out.
The trick is to add liquid (stock) to the large roasting pan and keep the lamb covered with foil throughout most of the cooking.
The final cooking time without foil is when you roast the leg of lamb with a glaze to give the best presentation.
This results in tender and juicy lamb meat falling off the bone and melting in your mouth.
This way of cooking a leg of lamb is my favourite. You just can't go wrong! There is no checking the meat's internal temperature with thermometers and no worrying about over- or 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.
Cooking Time
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 apply
| Leg of Lamb (bone-in) weight kg and (lb) | Oven cooking time 170C / fan 150C Gas mark 3 (325F) | Final cooking time with chutney added | Total cooking time |
|---|---|---|---|
| 0.8 kg -1.4 kg (1.7 lb - 3 lb) | 3 hours | 30 minutes | 3 hours 30 minutes |
| 1.5 -1.7 kg (3.3 lb - 3.7 lb) | 3 hours 30 minutes | 30 minutes | 4 hours |
| 1.8 kg - 2.2 kg (3.9 lb - 4.8 lb) | 4 hours 15 minutes | 30 minutes | 4 hours 45 minutes |
| 2.3 kg - 2.9 kg (5 lb - 6.4 lb) | 4 hour 45 minutes | 30 minutes | 5 hours 15 minutes |
| 3 kg - 3.5kg (6.6 lb - 7.7 lb) | 5 hour 15 minutes | 30 minutes | 5 hours 45 minutes |
How to make lamb gravy from scratch?
This recipe not only makes a tender slow-cooked leg of lamb. But also gives you pan juices to use as a 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.
Roast Lamb Serving Suggestions
While the lamb is resting, you can prepare the side dishes for the roast lamb, starting with the oven-roasted potatoes.
We also have an air fryer roast potato recipe, which frees up space in the oven and allows you to roast some honey parsnips.
Traditionally served with beef roast dinners, we serve yorkshire puddings with our roast lamb.
The kids love pigs in blankets, and finally a selection of vegetables like carrots and peas.
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 cooked rolled lamb breast. Want something different, check out our popular glazed gammon joint.
If you are looking for roast beef, 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.
Our slow cooked leg of lamb in oven is a dish that is sure to tantalize your taste buds and leave you wanting more.
Wendy says
This is a keeper!! Fantastic recipe, the meat was tender, juicy and fell off the bone.
Luke says
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 says
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 says
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 says
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 says
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 says
Hi,
How long would you roast half a leg of lamb, bone in. Approximately 1.2kg.
Thanks
Luke says
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 says
How long would you cook a 7.5lb bone in leg of lamb at 300 degrees?
Luke says
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 says
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 says
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 says
Amazing, easy, foolproof and delicious.
The only way I cook my lamb now.
Kay says
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 says
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 says
Do you have a recipe for slow roast breast off lamb please
Kay says
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 says
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 says
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 says
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 says
This is a beautiful, fork tender leg of lamb. I like the addition of chutney for glazing and an extra punch of flavor.
Kay says
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 says
Yum! I like lamb, and this leg of lamb looks amazing! What a delicious Sunday dinner idea.
Kay says
Hi Biana
This recipe is perfect for a Sunday roast dinner 🙂
Hope you enjoy the lamb?
Mahy says
I love exploring new lamb recipes, and this one is perfect - it's just made me hungry 🙂
Kay says
Hi Mahy
Hope you enjoy the lamb recipe, let us know if you make it? 🙂
Suzy says
I'm always so hesitant to cook lamb! Thanks for the tips and tricks in making this come out just perfect!
Kay says
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 says
Can you make this recipe with boneless leg of lamb?
Kay says
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 says
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 says
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 says
Thank you so much!! I will give you my update. I am really excited to try it!
Phil says
Mine is on the oven now. No bone. Smells amazing. Report later,post Fleurie.
Kay says
Hi Phil, thanks for the comment!!
Hope the lamb came out well 🙂
Tina says
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 says
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 says
Hi I’ve done the leg it was awesome I’m thinking of doing the same but with shoulder any tips please
Kay says
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 says
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 says
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 says
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 says
Hi Lyn
Thanks for the rating and comment 🙂
Tomato relish sounds great, hope you all enjoy the slow-cooked lamb 😉