Cooking A Leg Of Lamb

Collage pictures of our slow cooked leg of lamb

Pinterest image of our Slow Cooked Leg of Lamb on a wooden chopping board with flawless roast potatoes and Yorkshire puddings served on the side

Collage pictures of our slow cooked leg of lamb

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.

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

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.

Leg of lamb sitting on chopped vegetables and lamb stock being poured inside the roasting tin

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.

Slow Cooked Leg of Lamb on a wooden chopping board with a jar of the cherry tree real ale chutney

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!

Mashing up the onions, carrots,garlic cloves and rosemary in the lamb stock to start making our gravy

Pouring the mashed vegetables in a sieve to make our gravy

Check out this tender lamb, it falls apart with a gentle tug!

Pulling apart the leg of lamb with two silver forks

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

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.

Rate this Recipe

Prep Time 15 mins

Cook Time 5 hrs

Total Time 5 hrs 15 mins

Course Dinner

Cuisine British

Servings 6 People

Calories 354 kcal

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)

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 lamb

4 hr 45 min for 2.25-2.90kg leg of lamb

5hr 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

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 a smooth lump-free paste. Add bit by bit to saucepan whilst boiling until at desired consistencey.
Ready to serve!

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