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Slow Cooked Leg of Lamb on a wooden board with peas, roast potatoes, carrots and Yorkshire puddings
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5 from 171 votes

Slow Cooked Leg of Lamb

This is the best slow cooked leg of lamb! It is cooked at a low temperature in the oven for 5 hours, then glazed and roasted with chutney as a marinade for the last 45 minutes of cooking for a tasty sticky glaze.
Results in soft lamb meat, it's so tender it falls off the bone.
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 minutes
Active Time5 hours
Total Time5 hours 15 minutes
Course: Dinner, Main Course, Roast Dinner
Cuisine: Australian, British
Keyword: 4 hours lamb, 5 hours lamb, bone in leg of lamb, full leg of lamb, glazed lamb, how to cook lamb leg, lamb gravy, lamb leg in oven, lamb roast dinner, leg of lamb recipe, leg of lamb roast, roast dinner, roast leg of lamb, slow cook lamb leg, slow cooked lamb leg, slow cooked leg of lamb, slow cooked leg of lamb (4 hours), slow cooking lamb in oven, Slow roast, slow roast lamb, slow roast leg of lamb recipe, slow roasting lamb leg, whole leg of lamb
Yield: 6 People
Calories: 354kcal
Author: Luke and Kay - Flawless Food

Equipment

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)
Metric - US Customary

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 place
    2 Onions, chopped into rings
    2 Carrots roughly chopped
    3 sprigs Rosemary
    1 Garlic Bulb split into cloves
    Chopped onion carrots garlic cloves and sprigs of thyme in a roasting tray
  • 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.
    Rubbing olive oil over a leg of lamb using hands
  • Pour 1000 ml Lamb Stock in around, but not over the top of the lamb leg.
    A leg of lamb in a roasting tin on chopped carrots and onions with stock being poured into the roasting tray
  • 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 lamb
    3 hr 30 min for 1.5-1.7kg leg of lamb
    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
    A leg of lamb in a roasting tin on chopped carrots and onions with stock being covered with aluminium foil
  • 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.
    A spoon of real ale chutney coming out a jar of the cherry tree chutney
  • Place back in the oven for another 30-45 minutes, to brown,
    Slow Cooked Leg of Lamb coated in real chutney
  • Remove from oven and transfer the leg of lamb to the saved foil, wrap and leave to rest whilst you prepare the gravy
    Even 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.
    Slow Cooked Leg of Lamb coated in real chutney with a jar of the cherry tree real chutney on the side

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 chopped veg in a roasting tray
  • Strain the remaining vegetable lumps out with a sieve into a saucepan. Bring the liquid to a boil.
    Pouring the leg of lamb juices and veg in to a sieve to form a lamb gravy
  • 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.
    Whisking lamb gravy
  • Ready to serve!
    Slow roast leg of lamb served with roast potatoes, carrots,peas and Yorkshire puddings and lamb gravy being poured over the top

Video

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