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–+ servings
Slow Cooked Leg of Lamb on a wooden chopping board served with flawless Yorkshire puddings, roast potatoes, carrots ,peas and gravy and garnished with rosemary
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5 from 9 votes

Slow Cooked Leg of Lamb

The Best Slow Cooked Leg of Lamb! 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.
Prep Time15 mins
Active Time5 hrs
Total Time5 hrs 15 mins
Course: Dinner
Cuisine: British
Keyword: bone in leg of lamb, Chutney, glazed lamb, lamb gravy, roast dinner, Slow roast
Yield: 6 People
Calories: 354kcal

Materials

  • 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

Gravy

  • 3 tbsp 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 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
    Chopped onions, carrots, garlic cloves and sprigs of rosemary in a roasting tin
  • Place lamb on top of veg rub both sides with oil, salt & pepper. Leave the leg of lamb the right way up.
    Luke rubbing salt,pepper and olive oil over the leg of lamb sitting in the roasting tin
  • Pour stock in around the leg of lamb, but not over the top of lamb.
    Leg of lamb sitting on chopped vegetables and lamb stock being poured inside the roasting tin
  • 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 lamb
    4 hr 45 min for 2.25-2.90kg leg of lamb
    5hr 15 min for 3-3.5kg leg of lamb
    Covering the leg of lamb and vegetables with a sheet of tin foil
  • 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?
    A spoon of the cherry tree real ale chutney out of the jar
  • Place back in oven for final 45 minutes.
    Slow cooked leg of lamb with real ale chutney covered all over, ready to go back in the oven
  • Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare gravy
    Slow Cooked Leg of Lamb cooked in lamb stock, chopped onion,carrots, garlic cloves and sprigs of rosemary in a roasting tin

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.
    Mashing up the onions, carrots,garlic cloves and rosemary in the lamb stock to start making our gravy
  • Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the gravy to a boil.
    Pouring the mashed vegetables in a sieve to make our gravy
  • Mix flour with 5tbsp warm water to form smooth lump free paste. Add bit by bit to saucepan whilst boiling until at desird consistancey.
    Black pepper being added to the gravy in a silver cooking pot
  • Ready to serve!

Nutrition

Calories: 354kcal | Carbohydrates: 5g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 136mg | Potassium: 680mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3397IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 4mg