Perfect Slow-Roasted Leg of Lamb Recipe for Tender Meat

• Easy: A whole leg of lamb might sound large, but the work is mostly hands-off. Choose a size that fits your roasting pan and let the oven do the rest.
• Great for many occasions: A pulled-from-the-bone roast works well for a plated dinner or a buffet, making it perfect for potlucks and family gatherings.
• Leftovers: Use in sandwiches, salads, soups, quiche, lasagna, or other dishes for quick meals after the celebration.

Ingredient notes

Quantities are listed in the recipe card below. Use ingredients you prefer and adjust seasonings to suit your taste.

• Bone-in leg of lamb: Choose one that fits comfortably in your roasting pan. Bone-in gives more flavor; boneless roasts faster and are easier to carve.
• Broth or stock: Beef, chicken, or vegetable broth all work for the pan liquid and gravy.
• Oil: Olive oil is recommended, though neutral vegetable oil is fine.
• Meat seasoning: Use a store-bought blend or make your own with smoked paprika, chili powder, garlic powder, and onion powder.
• Fresh herbs: Rosemary and thyme complement lamb well. Dried herbs can be substituted (use about 2 teaspoons of each if dried).

For the lamb:

• 1 leg of lamb, about 4 pounds (1.8 kg)
• 2 teaspoons salt
• 4 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon meat seasoning (or smoked paprika, chili powder, garlic and onion powder)
• 1 head fresh garlic, halved
• 1 cup broth
• 3–4 sprigs fresh rosemary
• 3–4 sprigs fresh thyme
• 1 carrot, in large pieces
• 1 onion, quartered
• 1 lemon, quartered (optional)

For the gravy:

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup broth and reserved lamb juices

For the leg of lamb:

1. Preheat the oven to 350°F (180°C).
2. Brush or rub the lamb on all sides with olive oil and a mixture of salt, black pepper, and meat seasoning. Place the lamb in a baking dish or roasting pan.
3. Arrange the carrot, onion, rosemary, thyme, halved garlic, and lemon (if using) around the lamb. Pour 1 cup of broth into the pan.
4. Cover the pan with aluminum foil and roast for 1 hour. Reduce the oven to 325°F (165°C) and continue roasting for 3 more hours.
5. After roasting, increase the oven to 400°F (220°C). Remove the foil and roast another 15 minutes to brown the exterior.
6. Take the pan from the oven, cover again with foil, and let the roast rest for 30 minutes on a wire rack.
7. Remove the lamb and vegetables from the roasting pan and set aside while you make the gravy.

To make the gravy:

1. Strain the pan juices and broth into a heatproof container.
2. Melt butter in a saucepan over low heat, add flour, and whisk constantly for about 1 minute until golden.
3. Slowly whisk in the reserved pan juices and broth until smooth and no lumps remain. Cook briefly until the gravy loses any raw flour taste and reaches the desired thickness. Season to taste.
4. To serve: Pull the lamb from the bone with two forks or tongs; it should be very tender. Arrange the meat on a serving platter with the roasted garlic and vegetables if desired, and serve with the gravy.

Roasting time: Oven temperatures and performance vary. Use these times as a guide and adjust for your oven. An oven thermometer helps ensure accurate temperatures.

Herbs: If using dried thyme and rosemary, use about 2 teaspoons of each.

Boneless leg: Boneless roasts cook faster and are easier to slice, though bone-in adds extra flavor.

Storage: Refrigerate leftovers up to 3–4 days or freeze in airtight containers for longer storage. Label with the date.