The BEST Roast Leg of Lamb

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The BEST Roast Leg of Lamb

This Slow Roast Leg of Lamb is cooked with garlic, onion, thyme, and rosemary for over 4 hours until the lamb is fall off the bone delicious.

Prep Time10

Cook Time4 30

Total Time4 11

Course: Main Course

Cuisine: American, British

Servings: people

Calories: 261kcal

Author: Emily Roz

Ingredients

olive oil
4 garlic cloves peeled
1 red onion roughly chopped
6 sprigs fresh thyme
6 sprigs fresh rosemary
2.5 kg leg of lamb see notes below for more information on the weight + cooking time!
1 teaspoon flaky salt
½ teaspoon ground black pepper

Instructions

Preheat the oven to 180C fan / 390F.
Grab yourself a large baking tray and drizzle with olive oil.
Scatter in the peeled garlic cloves, roughly chopped red onion, thyme sprigs and rosemary sprigs.
Place the leg of lamb on top of the herbs and seasonings. Drizzle generously with olive oil, and sprinkle with flaky salt and black pepper. Pour 250ml water into the baking tray, around the lamb.
Seal the tray by covering in tinned foil. Place in the oven for 4 hours (see notes on weight and cooking time for the lamb). No need to check the lamb, no need to open the oven. Just let it do its thing! :)
After 4 hours, remove the tinned foil and roast for a further 20-30 minutes until the skin is slightly crispy.
Remove from the oven, serve up with any other dishes you've prepared, and watch that tender lamb meat fall off the bone! Enjoy, my friends!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Leg of Lamb: This recipe is based on a 2.5kg leg of lamb. We're cooking it for 4 hours under tinned foil. Adjust your cooking time by 30 minutes for every 500g of lamb weight. For example, if you buy a 2kg leg of lamb, cook it for 3h30mins. For a 1.5kg leg of lamb, cook it for 3 hours. If heavier, at 3kg (a chunky one), then cook it for 4h30mins. I hope that makes sense! Don't forget to cook it for a further 20-30 minutes uncovered afterwards to crisp up the skin.

Storage: Make sure to pull all of the meat off the bone and place in a Tupperware. Leave to cool, then add on the lid and store in the fridge for up to 3 days.

Freezing: Once again, make sure to pull all of the meat off the bone and place in a Tupperware. Leave to cool, then add on the lid and store in the freezer for up to 3 months - don't forget to label the date and contents. When you're ready to eat, leave to thaw/defrost in the fridge overnight.

Reheating: You can either reheat in the microwave, or in the oven, with a splash of water and covering the lamb (in a baking tray) with tinned foil to avoid drying out. Roast for 20 minutes at 180c.

Nutrition